1. Pour a small amount of oil into the pan, put the rock sugar into the cold oil, fry the rock sugar on low heat, stirring constantly to prevent the sugar from falling off or sticking to the pan
2. Add a small amount of boiling water after dense small bubbles appear in the pot, and the sugar color is ready.
3. Prepare the ingredients needed for stewing elbows
4. Remove the bones of the pork knuckle. If there is a little hair on the surface of the pig skin, use tweezers to remove it, wash it, and then scrape the surface with a fruit knife to remove the impurities on the surface, and then wash it until the skin is clean and smooth.
5. The clean, boneless pork knuckle skin is spread down, rolled into a roll, and tied tightly with string,
6. Sit enough water in the pot to boil, add green onion and ginger aniseed and cooking wine, put the pork knuckles in the pot and boil and cook for 5 minutes to remove impurities and blood foam, remove and rinse with warm water
7. Sit enough water in the pressure cooker, add the original spices into it,
8. Pour in the fried sugar and bring to a boil.
9. After the soup is boiled, add salt, dark soy sauce, cooking wine,
10. Cover and add valve, change to medium heat, simmer for 45 minutes and turn off the heat after the pressure cooker SAIC
11. Open the lid after letting off the steam naturally, let the pork knuckle cool down and soak in the soup for 3-4 hours
12. Take out the soaked pork knuckle and put it in the refrigerator overnight, or put it in the refrigerator for a few hours. After the shape is hardened, the string can be removed, sliced and eaten, you can add minced garlic to light soy sauce, sesame oil, vinegar to make the juice, add the pork knuckle to mix Eat evenly,
Tips:The sugar color is added to brighten the color of the elbow, and it can also play a role in titian. I went there for a long time to complete it. I want to buy boneless one or let the store give it to the store next time. Not skilled
