1. Cut large pieces of the spine into a pot of cold water, blanching blood foam and impurities.
2. After removing it, wash with warm water to control the moisture.
3. Add a little water to the pot, add bay leaves, cinnamon, cumin, star anise, and pepper to the water. This is done first to remove dust, and the other is to make it easier to fry during frying.
4. After controlling the moisture, put it directly into the pot, stir out the water vapor, and fry the aroma.
5. Put it into a large material box for later use.
6. Heat the wok, add a little base oil, and stir-fry the spine to create a fragrant flavor.
7. Add a little sugar (fried sugar color).
8. Stir fry with the spine until the spine is colored, then add the green onion and ginger, and fry the aroma.
9. Pour in boiling water and bring to a boil, add sugar (to increase the freshness), soybean paste (more to highlight the flavor of the sauce), and soy sauce to set the taste.
10. Pour into the inner pot of the electric pressure cooker, put it in the large material box, and press for about 15 minutes to mature. (If using a wok, cover and simmer for about an hour.)
11. Pour the pressed spine back into the wok and collect the juice over high heat.
12. Finished picture
13. Finished picture
14. Finished picture
