1. Soak dried sweet potato stems for 1 day
2. Wash the sweet potato stems and steam in a pressure cooker for 20 minutes
3. Cut about 2 inches long
4. Cut pork belly with bones into small pieces
5. Roast the elbows over a fire to remove the pig hairs, boil for 2 minutes in boiling water, add the cooking wine, remove them, and scrape clean with a knife
6. Pressure cooker, add water, onion, ginger, rock sugar, cinnamon, grass, fruit, pepper, aniseed, old soy sauce, salted white wine, put the elbows in and steam for 30 minutes
7. Green and red pepper cut into sections
8. Separate the steamed elbows from the flesh
9. Stir-fry pork belly with oil in a wok, add 2 tablespoons of light soy sauce and stir-fry
10. Put the sweet potato stalks and stir-fry evenly, add steamed elbow bone soup. Put in the elbow bones, cover the lid and simmer over medium heat
11. When there is half of the soup left, add green and red pepper elbow meat to adjust the saltiness and continue to stew
12. Stew until only a little soup is left
Tips:There are various seasonings in the bone broth, so you don’t need to add seasonings when you stew.
