1. Prepare an elbow, and use tweezers to clamp off the hair on the epidermis;
2. Prepare the spices, tear the tangerine peel into small pieces, and put all the spices in the material bag; the prepared material bag, green onion, ginger, dried red pepper, rock sugar;
3. Put water in the pot and bring to a boil, pour in an appropriate amount of green onion and ginger cooking wine (not included in the recipe), add the elbow to blanching water, turn it in the middle, and cook until the skin changes slightly. Remove part of the grease, the second is to shave the unshaved hair;
4. Put the elbow, green onion, ginger, dried red pepper, and material packet into the black inner pot, add 2 tablespoons of Huadiao wine, 15ml each;
5. Add 40ml of special soy sauce, similar to light soy sauce; add 3 tablespoons of 45ml braised soy sauce, similar to soy sauce;
6. Add 2 spoons of salt, about 5g per spoon; Add 1000ml of water;
7. Put a little oil in the wok and rock sugar at the same time, turn on a small fire and heat;
8. Keep heating until the rock sugar has completely melted and turned brown, turn off the heat; during the heating process, use a spatula to keep stirring;
9. Pour the boiled sugar in the pot;
10. Close the lid, use the "function" button to select "beans / tendons", press start, the pressure cooker starts to work automatically; the appearance of the pot after opening the lid; carefully remove the elbows, place them in the plate, and use blanched water around them. Decorate with orchids;
11. Put an appropriate amount of broth in a wok. After the fire is boiled, thicken the starch with water and pour it on the elbows while it is hot.
Tips:Soy sauce can be replaced by light soy sauce and dark soy sauce. Huadiao wine can be replaced by cooking wine. The sugar color is essential. When eating, you can put the meat under the soup and eat it with the soup. The soup is eaten with rice and noodles. It is a perfect match.
