1. Wash one pig's back elbow;
2. Boil in boiling water for 3 minutes to remove blood water and peculiar smell;
3. Put in an electric pressure cooker and add green onions, ginger, aniseed, cooking wine, cinnamon, pepper and water without pork knuckle;
4. Cook for 30 minutes;
5. Open the lid
6. Take out the elbow, put it on the chopping board and kick out the bone while keeping the elbow as complete as possible;
7. Pour the soup into the wok, add salt and simmer for another ten minutes to let the pork knuckle taste;
8. After cooling slightly, roll it into a roll with plastic wrap and put it in the refrigerator overnight (or freeze for three hours);
9. Take out the slices when eating, put the light soy sauce, balsamic vinegar, sesame oil, minced garlic, and chili oil in a small bowl, mix into a sauce, and serve with the elbow for dipping.
Tips:1. When the skin is processed, the fat and oil must be scraped off. You can scrape it again with a knife after cooking until it is six mature to prevent the oil from spilling.
2. When the elbow is deboned, the shape must be kept intact so as not to affect its appearance.
3. The seventh step is to make the inside and outside of the elbow taste even, if it is troublesome, you can omit it and put the salt directly into the electric pressure cooker.
