1. Shave the boneless pig back elbow and wash it off
2. Put it in the pressure cooker
3. Add ginger, garlic, pepper, star anise, rock sugar, bay leaves, cinnamon
4. Put in rice wine
5. Put in light soy sauce
6. Put in soy sauce
7. Put in half a spoon of salt
8. After mixing well, start the pressure cooker meat file
9. Drain the soup
10. Remove the wire net after cooling
11. slice
12. It tastes better when dipped in garlic sauce
Tips:After the pork knuckle is deboned, it must be tied up with a thread, and the soup can be sliced after it has cooled down.
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