1. Clean the pork knuckle and blanch it in hot water to remove blood
2. Cut chives into sections and set aside
3. Prepare a pressure cooker, put in pork knuckle, ginger slices, add water, soak the pork knuckle
4. Bring to a high heat, turn to a low heat, and boil for 30-35 minutes
5. After the air cushion of the pressure cooker goes down, open the lid
6. Put the oil in the hot pan, heat to 70% hot, put the pork knuckle in, and fry the skin on both sides.
7. Pour in the dark soy sauce for toning, add salt and sugar to taste, scoop in an appropriate amount of boiled pork knuckle soup, boil on high heat, turn to medium heat for 15 minutes, constantly scoop the soup and pour it on the surface
8. Finally, turn to the fire and collect the soup
9. Prepare a large casserole, serve, and sprinkle with chopped green onion
Tips:1. In the pressure cooker, the pork knuckle is burned first. If you use a casserole, it will take 2-3 hours;
2. During the braising period, you must constantly scoop the soup and pour it on the surface, otherwise there is no way to evenly color it;
3. I like the braised dishes to be sweeter, so I put a lot of sugar, this can be increased or decreased according to personal taste;
