2. Put the elbow in clear water to soak the blood, pull out the pig hair and rinse it clean.
3, elbow cold water pot, transferred to 3 tablespoons of cooking wine to boil, and then simmer for about 5 minutes, wash off the blood foam on the surface of the elbow.
4. Take out the elbow, drain the water, and then wipe the water on the surface of the elbow with absorbent paper.
5. Brush a layer of honey evenly on the elbow surface with a brush, and then brush a layer of soy sauce.
6. Heat oil in a wok, fry around the hoof until the elbow skin is brown, then put it in an electric pressure cooker, pour in the original soup, and add appropriate amount of star anise, rock sugar, soy sauce, vinegar, salt and onion ginger.
7. Cover the seal, press the bean gluten key, and when the float of the electric pressure cooker falls naturally, open the lid and gently plunge it into the meat with chopsticks.
8. Pour the appropriate amount of soup brine into the wok in the pressure cooker, then add the appropriate amount of rock sugar and water starch to boil, the rock sugar melts and the soup is sticky.
9. Take out the elbow and put it on a plate, then pour in the soup made in 7, sprinkle with chopped green onion and serve.