raw materials:

one elbow (about 5g), 45ml of soy sauce, 1g of brown sugar, 5 crystal sugar, 1g of salt, 2 green onions, 5 slices of ginger and 3ml of white wine.

Brine material:

4 fragrant leaves, 8 dried peppers, 1 prickly ash, 1 cinnamon, 2 Amomum tsaoko, 2 star anise, 4 cloves and 1 cardamom.

Practice:

1. Wash the elbow, remove the hair on the surface with a shaving knife, and drain the water for later use. When the wok is heated to 3% without oil, add 2 slices of ginger and 2 short pieces of onion, and bring the white wine, brown sugar, 4 crystal sugar and soy sauce to a boil with low heat;

2. Put in the elbow and continue to heat it with low fire. When you see the elbow turn red, turn it over and continue to cook until it is completely colored;

3. After the elbow is painted, take it out and let it cool. At the same time, put the brine material into the pressure cooker, pour the remaining soy sauce soup, put the elbow into the air, inject clean water and boil it with strong fire, and skim off the floating foam on the surface;

4. Turn the fire to medium and small fire, and add the remaining onions, ginger, rock sugar and salt. Continue to cook for 3 minutes after the pressure cooker is lifted;

5. After the stewed elbow is turned off, continue to soak it in the pressure cooker until it is completely cool, then slice it and eat it, or pour in a little balsamic vinegar and red oil to eat it.