Pig front elbow a (1500 grams), 30 grams of green onion, 30 grams of ginger, marinated meat packet a small packet of salt, light soy sauce, dark soy sauce, red currant rice, 30 grams of sweet noodle sauce, icing sugar

1, to do sauce elbow is best to choose the pig's front elbow, front elbow of the bone is relatively small, the meat is more. Buy elbow seller to help with the gun to burn the skin, can effectively remove the fishy smell on the sweat glands of the pig skin, take home after soaking in water for half an hour, and then scrubbed with a clean cloth, the elbow from the middle of the cut, easy to brine faster into the flavor

2, the pot to add appropriate amount of water, the elbow handled in a pot of cold water blanching, open the pot and then add the appropriate amount of high degree of white wine to go to the fishy, skimming off the A layer of foam on the surface, and then keep the fire to cook for 3 minutes; blanching is complete, fish out, wash with water, dry water

3, do brine, must be less sugar color, sugar color can play a role for brine to enhance the role of aroma and color; pot to add a little cooking oil, and then into the 20 grams of rock sugar, open the fire to the rock sugar sautéed and then turned to a small fire, stir-fried to the emergence of dense bubbles add the right amount of water, continue to Keep high heat and cook for 2 minutes

4, pour the simmering sugar color into the pressure cooker, and then add the right amount of water, add green onion, ginger and a marinated meat packet, and then add 20 grams of sweet noodle sauce, 30 grams of soy sauce, the right amount of dark soy sauce, a little red currant rice and the right amount of salt for seasoning, high heat and cook

5, blanching elbows into a pressure cooker, cover the lid of the cooker, pressure cooker steam and keep the heat to boil! 20 minutes or so; 20 minutes after the fire, let the elbow in the pot simmer for 2 hours, so that it is fully flavored

6, 2 hours after the elbow out, in the case of a layer of plastic wrap on the board, the elbow on the plastic wrap, the elbow with the plastic wrap rolled up, try to roll a little more tightly

7, rolled up elbow into the refrigerator more than 6 hours, the elbow meat will be more solid, sliced more easily

8, the elbow into the refrigerator, the meat will be more solid, and the meat will be more solid, and the meat will be more solid, and the meat will be more solid, and the meat will be more solid, and the meat will be more solid, and the meat will be more solid. The meat will be firmer and the slices will be easier to cut.