How to make rock sugar elbows

• 

  1.Pork knuckle Chop into large chunks with a knife.

• 

  2. Prepare the rock sugar, clean the bay leaves and aniseed, cut off the green onions, and slice the ginger for later use.

• 

  3. Add cold water to the pot, add the elbow cubes, two tablespoons of white wine and two slices of ginger.

• 

  4. Boil for a while to remove blood and scum.

• 

  5. Remove and rinse with warm water, then drain and set aside.

• 

  6.Put oil in the pot.When the oil is hot, add rock sugar, star anise and bay leaves.

• 

  7.When the rock sugar has fully melted and turned yellowish brown.

• 

  8.Add onion and ginger slices and stir-fry until fragrant.

• 

  9.Add the water-controlled elbow pieces and stir-fry until the elbow pieces are coated with sugar color.

• 

  10. Add light soy sauce and braised sauce and stir-fry evenly.

• 

  11.Add an appropriate amount of warm water, the water does not need to cover the elbow, just be flat.

• 

  12.Add salt and chicken essence, then stir with a spatula.

• 

  13.Pour the elbows into the pressure cooker.

• 

  14.Cover the lid, press and hold, and press for thirty minutes.

• 

  15.Open the pressure cooker after exhausting.

• 

  16.Pour the elbow cubes and soup into the wok to thicken the sauce.(Because the range hood is turned on, the color of the elbow is a little uneven).

• 

  17.This step is very important.The elbows that have absorbed the juice will be bright red in color.

• 

  18. After serving, sprinkle with green onions and serve without garnishing.