Homestyle Sauce Elbow

Pour a small amount of oil into the pot, add the rock sugar when the oil is cold, stir-fry the rock sugar over low heat, and stir constantly to prevent the sugar from sticking to the pot

When dense bubbles appear in the pot, add a small amount of boiling water and the sugar color will be ready.

Prepare the ingredients for stewed elbow

Debone the pork elbow. If there is still a little hair on the surface of the pig skin, you can use tweezers to remove it, wash it, then use a fruit knife to scrape the surface a few times to remove surface impurities, and then wash it until the pig skin is clean and smooth

Spread the boneless pork knuckle skin down, roll it into a roll, and tie it tightly with a string,

Put enough water in the pot to boil, add onion, ginger, aniseed and cooking wine, put the pork knuckle into the pot and bring to a boil, then cook for 5 minutes to remove impurities and blood foam, remove and rinse with warm water

Put enough water in the pressure cooker and add the original spices into it,

Pour in the fried sugar and bring to a boil over high heat,

After the soup boils, add salt, dark soy sauce, cooking wine,

Add a lid and valve, change the heat to medium, put the pressure cooker on steam and simmer for 45 minutes and turn off the heat

After the steam releases naturally, open the lid of the pot. Let the pork knuckle cool and then soak it in the soup for 3-4 hours

Take out the soaked pork knuckle and put it in the refrigerator overnight, or put it in the refrigerator for a few hours. After it is shaped and hardened, remove the string. You can also slice it into slices and eat it by adding minced garlic, light soy sauce, sesame oil, and vinegar to the sauce. Add the knuckle and mix well before eating.

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