Pre-preparation: Before stewing elbows, some pre-preparation is usually needed. For example, elbows need to be blanched first to remove blood and impurities. After blanching, you can rinse with cold water to reduce the greasy feeling. Then, you can prepare some seasonings such as ginger slices, green onion segments, cooking wine, soy sauce, soy sauce, sugar, etc. for seasoning.
Stewing process: put the prepared elbow and seasoning into the pressure cooker and add appropriate amount of water. Be careful not to have too much water or too little water. Generally speaking, the water just doesn't reach the elbow surface. Then cover the pot and simmer over high heat. When the pressure cooker starts to steam, turn to low heat and continue to stew.
Post-treatment: After stewing, it is necessary to let the pressure cooker cool naturally for a period of time, and then open the lid. At this time, you can gently insert chopsticks into the thickest part of the elbow meat. If you can easily insert it, it means that it has been stewed. Next, you can take out the elbow and put it on a plate, thicken the soup in the pot and pour it on the elbow to increase the flavor. You can also add some chopped green onion and coriander to decorate and enhance fragrance according to your personal taste.
Generally speaking, it is necessary to choose the right time to stew the elbow with bone in pressure cooker according to the size of the elbow, and at the same time, it is necessary to master certain skills and methods in the early preparation and stewing process to ensure that the stewed elbow is rotten and delicious.