1. The elbow (the merchant removes the fat, otherwise the fat is too greasy), buy it and wash it repeatedly, soak it in cold water and change the water until there is no blood, add the right amount of cooking wine to the pot and boil the elbow meat into the pot until broken Raw.
2. Put an appropriate amount of purified water in the pot.
3. Add 50g of rock sugar.
4. Boil the rock candy from medium heat to low heat to make this color.
5. Add appropriate amount of light soy sauce, dark soy sauce, and boiling water and simmer.
6. Put the blanched elbow meat in a mixed soy sauce with light soy sauce and dark soy sauce, soak in the sauce, and evenly color it.
7. Take it out and let it dry for a while.
8. As shown in the picture above, put the knuckles in the sauce of the wok and cook for 10 minutes, then put them in the pressure cooker.
9. Add 3 slices of ginger, 3 segments of white onion, suitable salt, and seasoning, and press in a pressure cooker for 10 minutes.
10. Remove from the pressure cooker and put it in the wok to receive the juice.
11. The finished elbows are pure in color, rich in flavour, fragrant but not greasy, suitable for all ages, let it cool thoroughly and then cut, eagerly shapeless.
