Practice:

First, use a knife to cut a few deep paths in the elbow, so that it is easy to enter the flavor. Then use an iron pot to put water for a few minutes to cook the elbow to remove the blood soup foam out.

Then put the elbow in the pressure cooker, water to put the pot of one-third can, put on the seasonings, onions, ginger, a little rock sugar, soy sauce, boring 20 minutes or so.

And then the pressure cooker soup and elbow into the iron pot slow fire soup, the soup are collected no can be out of the pot.

Practice:

Clean up the elbows, put onion and ginger, a little salt, in the pressure cooker until basically cooked through.

Pull out the bones.

Another pot to put onion, ginger, garlic and peppercorns to burst out the flavor, put rock sugar, soy sauce, salt, sesame leaves, nutmeg, elbow into the elbow, add the soup that just cooked elbow, to soup just did not pass the elbow on the good.

Open the pot and simmer over medium heat to taste.

When there is only about a small bowl of soup left, remove from heat.

Prepare a sturdy, small food plastic bag beforehand, and when the elbows are cool, place them in the plastic bag and pour the remaining broth into the center of the elbows.

This step is crucial, is to press the elbow tightly in the plastic bag until it can no longer be pressed, and then tie the bag tightly.

Put it in the freezer and take it out after some time to slice and serve.

Main ingredient:

Pork elbow 1500g.

Seasoning:

10 grams of honey, 15 grams of green onion, 15 grams of ginger, 4 grams of star anise, 4 grams of peppercorns, 15 grams of pea starch, 20 grams of soy sauce, 2 grams of monosodium glutamate (MSG), 100 grams of soybean oil.

Benefits:

This product has the effect of tonifying the middle and benefiting the qi, strengthening the tendons and bones, and is suitable for middle-aged and elderly osteoporosis patients.