Ingredients:

1 pork elbow, 1 ginger, 1 onion, 1 tablespoon of cooking wine, 5 grams of pepper, 1 star anise, 1 cinnamon, .5 teaspoon of pepper, .5 teaspoon of original soy sauce, 2 teaspoons of bean paste, 1 teaspoon of oyster sauce, 1 teaspoon of salt and 1 grams of rock sugar.

Practice:

1. Prepare all the ingredients, first soak the pork elbow in cold water.

2. Prepare a pot of clean water, add salt and cooking wine to boil, simply blanch the hoof in the water, and then rinse it with cold water.

3. prepare a pot of clean water again, put the pork elbow into the pot with cold water, and add ginger, star anise, pepper, soy sauce, pepper and cinnamon.

4. Cook over high fire until the soup is completely boiled, and add bean paste, oyster sauce, onion and rock sugar.

5. Cover the lid and simmer for about 6 minutes.

6. then send it into a steaming oven, and select a steaming mode, with a temperature of 1 degrees for 9-12 minutes.

7. Take the hot oil out of the pan, add the rock sugar, simmer until golden brown, add the screened soup, and turn off the heat after the color is deep and thick.

8. pour it on the pig's elbow, sprinkle some cooked white sesame seeds, and serve!

Tip:

1. Cook the sugar color patiently and slowly with a small fire. When the syrup is sticky and bubbly and starts to turn golden, watch closely and be careful not to burn it.

2. In the process of stewing, turn the pig's elbow over several times, if the soup can be completely submerged, it is unnecessary.

3. If you have soup stock at home, you can add half a bowl when stewing pork elbow, which is better! The rest of the soup can be sieved and stored!