food

Elbow measured to the right

Proper amount of salt

Appropriate amount of honey

Proper amount of old pump

Appropriate amount of onion and ginger

Appropriate amount of rock sugar

Proper amount of soy sauce

Proper amount of salt

Methods/steps

Put the elbow in clear water to soak the blood, pull out the pig hair with tweezers and rinse it clean.

Boil the elbow with cold water, and then simmer for about 5 minutes to remove excess blood foam.

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Take out the elbow, drain the water, and then use absorbent paper to absorb the water on the surface of the hoof.

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Brush a layer of honey and soy sauce evenly on the elbow surface with a brush.

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Heat the oil in a wok and fry around the elbows until brown. The frying effect is better, so be sure to pay attention to it: oil will splash. After frying, put it in an electric pressure cooker, pour in the broth, and add appropriate amount of rock sugar, soy sauce, salt and onion ginger.

Cover the seal, press the bean tendon key, when the float of the electric pressure cooker falls naturally, open the lid and gently plunge it into the meat with chopsticks.

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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, and the soup will be thick.

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Take out the elbow and put it on a plate, then pour it into a 7-cent hook and sprinkle with some chopped green onion. The skin is crispy and the meat is rotten, which is delicious and particularly satisfying.

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