1. For big bones, soak green onion, ginger and cooking wine for about two hours, remember to change the water frequently to remove blood;
2. Prepare seasonings: pepper, aniseed, bay leaves, cinnamon, cumin, hawthorn slices, green onion and ginger;
3. The Liubiju dry yellow sauce is opened with hot water. Facts have proved that it is necessary to put more sauce;
4. Put the soaked big bones in the pressure cooker, put the seasoning bag and a small green onion, then add the good soy water, braised soy sauce, a little sugar and hot water to the big bones, add a little more hot water. ；
5. Cover the pressure cooker and choose the tendon level. I chose the strong-flavor type, but the soup is all dry. Alas, you must put more water, it must be certain;
6. There is no way, the sauce is less, the bones are not very salty, and the color is not very good. You can only put it in a pot, heat water and salt, and simmer it;
7. The broth is almost gone, the salt flavor is also in, and you can enjoy it;
8. The finished picture, except for the lighter color, tastes very good.
Tips:If the big bones can't be soaked for that long, blanch them with water before putting them in the pot.
