1. Let the pork elbow seller burn the skin, then soak it in water for half an hour and then wash it.

2. Prepare the seasoning bag, star anise, pepper and bay leaves. , cinnamon, Lao Ding also added some chrysanthemums

3. In the pressure cooker, add more water, put the washed elbows in, and then add scattered ginger and green onion segments. Add the seasoning bag, dark soy sauce, some rock sugar, salt, cooking wine, bring to a boil and skim off the foam, then cover and press for half an hour to 1 hour. Because of the home-cooked version, Lao Ding didn’t boil the pork belly or fry the pork belly, but braised it directly.

4. Stew the elbows for more time. After the pressure cooker is deflated, turn the elbows over and simmer on low heat for 1-2 hours until the elbows are tender. Take a container, add water to the cabbage sum and broccoli, and place them around the plate as a rim.

5. Take out the elbow, place it on the plate with the head upward, then take a bowl and mix the water and starch. Find a wok, pour some soup into the wok, boil it, add water starch, thicken the gravy, and then pour the gravy evenly on the elbows and sides.