1. Bend two elbows (one large and one small), chop the big one in the middle, soak in water
2. Pot under cold water, blanch
3. After blanching, remove the controlled water for use
4. Put a little bit of peanut oil in the pot, add rock sugar and fry the sugar
5. The color changes just about to blisters
6. Immediately put in the elbow of the water-controlled elbow, turn and fry to color (be careful in this step, the oil will collapse)
7. Add boiling water to the pot and bring it to a boil
8. Pour into the pressure cooker, add cooking wine, light soy sauce, sweet noodle sauce, put all the seasonings (except salt) in the material box and put it in the pressure cooker, adjust the pressure cooker to the meat tendon level to suppress
9. Trotters after pressing
10. Pour the soup back into the wok, add salt and thirteen incense, close the soup on high heat, add 2 rock sugar when the soup is half left
11. Turn off the heat when the soup is low
12. Ruddy in color, soft and delicious!
13. Finished picture!
14. Mom's little chef! !
Tips:1 Be careful when frying sugar color, the oil will collapse outwards