1. Clean up the front elbow of the pig.
2. Put the cooking wine in a pot under cold water, cook for 20 minutes, remove and wash.
3. Heat the pot and pour the oil, add rock sugar to fry, add the elbows for coloring, pour in the cooking wine, Shaoxing rice wine, light soy sauce, dark soy sauce, soy sauce, ginger slices, green onions, add boiling water to cover the elbows.
4. Prickly ash, fennel, star anise, nutmeg, hawthorn, tangerine peel, clove, cinnamon, and grass fruit are made into a packet, put in a pressure cooker, and press for 20 minutes.
5. Deflate and turn over and press for another 20 minutes.
6. After deflation, open the lid, remove the elbow, make a few strokes on it, and steam it in a steamer for half an hour to remove and serve.
7. Deboning the elbows, put the soup from the steamed elbows in a wok on high heat until the juice is thick, and then pour it on the elbows.
Tips:Pork knuckles should not be eaten with ebony plum, licorice, crucian carp, shrimp, pigeon meat, escargot, almonds, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink large amounts of tea after eating pork.
