Pressure Cooker Knuckle with Sauce
1.
Two back elbows. Wash the elbow, boil it in boiling water, boil the blood foam inside, and clean it up.
2.
Spice box: pepper, aniseed, cinnamon, bay leaf, cardamom...
3.
Sit in a wok over the fire, add an appropriate amount of oil (not too much), and the amount of sugar according to personal preference. Fried sugar color. The key to frying sugar color is to constantly stir with a vegetable spatula until the sugar color is frothy and is chestnut color, immediately turn the fire down to prevent the frying. The color of fried sugar will not be colored if the fire is small, and it will be dark when the fire is high, and it has a paste flavor, which affects the taste.
4.
Turn off the heat, put the elbows in the pot and add sugar color. The elbows are relatively large, so you must constantly roll them with a spatula. Use a spatula to scoop up the sugar color and pour it on the elbows.
5.
Put hot water into the pressure cooker, and then put green onion, ginger, spices, and cooking wine in sequence. You can put a little white cow er, the wine has a strong flavor.
6.
After the pot is covered, let the pressure cooker deflate on high heat for about ten minutes; change to low heat and simmer for 40 minutes, then turn off the heat.
7.
When the pressure cooker is naturally exhausted, open the lid; turn on the fire again and cook for a period of time (according to the thickness of the soup) to collect the juice
8.
Use chopsticks to pierce the elbow, it can be penetrated, the elbow is already cooked, don't take it out in a hurry, soak it in the soup for a while, in order to taste.
9.
Out of the pot. You can take out the bones while it is hot, pile the elbows into shape, or tie them with a string, put them in the refrigerator and cool them, cut them into thin slices, and eat them with pancakes.
Tips:
In fact, stewed elbows in a pressure cooker are not tasty and tasteless, and the elbows are stewed at high temperature, and they will not taste. Besides, the fire of the gas stove was too hard, and the elbows were simmered in tens of minutes. The best is to stew the elbows in a large chai pot, which is delicious and fragrant. I had a chai pot stew at my friend's house last year, it was delicious...
