Braised pork elbow

Overview

It is simple to make, bright red in color, soft and salty, with rich juice and rich flavor.

Chop the pork knuckle into small pieces.
Put an appropriate amount of water in the pot, put the elbow pieces in cold water, bring to a boil and remove the blood.
Remove and drain.
Slice onion and ginger, and cut dry red pepper into small pieces.
Put an appropriate amount of vegetable oil in the pot, add an appropriate amount of white sugar and fry until the sugar color turns off.
Add the elbows and stir-fry until browned, set aside.
Put an appropriate amount of vegetable oil in the pot and sauté onion, ginger, pepper and star anise until fragrant.
Add the elbows and stir-fry.
Add appropriate amount of cooking wine and stir-fry.
Add appropriate amount of light soy sauce and stir-fry.
Add appropriate amount of dark soy sauce and stir-fry.
Add appropriate amount of warm water.
Add appropriate amount of salt.
Pour into the electric pressure cooker and simmer for forty minutes.
Pour out and put into the wok to collect the soup.
When the soup thickens, turn off the heat and remove from the pot.
Finished product picture.