25 minutes. Stew elbow with pressure cooker, first of all, put a proper amount of cool water in the pressure cooker, put the pork elbow into the heat, skim off the blood foam, when the soup becomes clear, add seasonings such as dark soy sauce, cooking wine, peppercorns, dashi and so on, and cook on high heat. When it opens, close the lid of the pressure cooker and turn it to medium heat to cook for about 20~25 minutes.

Stewed elbows practice: elbows dehairing and washing, put into boiling water to cook for a while to remove blood, wash and spare. Onion, ginger, garlic, green onion wash and spare. Onion knots laid in the bottom of the casserole, ginger slices, shallots cut into small pieces and garlic together in the casserole. Add the elbows after they have been nicked, being careful to place them skin-side down. Add soy sauce, dark soy sauce, shaoxing wine and rock sugar. Add the appropriate amount of water, first large fire boil, turn the fire to simmer for 2 hours until the meat Jesus rotten can be.

The elbow is divided into the front leg and the back leg, the elbow of the front leg of the bone is small, less fat, more lean meat. The meat of the front leg is firm, and because of the special nature of the front leg, the meat of the front leg will also be very fragrant, meat tendons will also be more, so eat up the taste is also very good. The rear leg is fat and the texture of the meat is not as good as the front leg.

The second key is the ingredients, onion, ginger, garlic and shaoxing wine can be deodorized to increase the aroma, soy sauce and old soy sauce to the elbow color, and finally add a little bit of icing sugar, you can go to the greasy and can be refreshing; the last step is to braise, want to braise crispy, of course, you can use a pressure cooker, but pressure cooker pressure out of the elbow is easy to fall apart, it is difficult to shape, plate selling appearance is not good.