Cooking Steps

1. 

   Step1:Beat the pig's elbow and pig's hoof ahead of time. Copy with cold water. Boil for 3-5 minutes. Drain.

2. 

   Step2:Wash pork elbows with 20-30 ℃ warm water. Put them into the pressure cooker (I will cook for two hours due to the air leakage of the pressure cooker in my mother-in-law's house. The pressure cooker can last for more than one hour).

3. 

   Step3:Marinate the cleaned pig elbows and hooves with a small amount of raw and old soy sauce for 20 minutes. The ratio of raw and old soy sauce is 2-1. Only about 40 grams of raw soy sauce is enough. Don't put too much.

4. 

   Step4:After marinating, add seasoning - stew bag + fragrant leaves + ginger slices 3 pieces + 6 garlic + scallion slice

5. 

   Step5:Stir fry sugar - ice sugar 10-15 pieces + 1 tablespoon sugar. Put a little cooking oil in the wok and stir fry the icing sugar.

6. 

   Step6:Stir fry until it's time to add sugar and continue.

7. 

   Step7:Stir fry until it's done. Turn off the heat. Why put a spoonful of sugar? I mentioned earlier that I should put less soy sauce. It should also be the same as this spoonful of sugar. The color of sauce pig elbow is darker after adding sugar.

8. 

   Step8:Sprinkle the fried soup in the pot. Don't pour it on the seasoning bag. It will break.

9. 

   Step9:Add boiling water. Water over the pig's hoof. Cover the pot and cook for 10 minutes. Turn to medium heat and simmer for 1 hour.

10. 

    Step10:After stewing for more than an hour, the effect is like this. Add four spoons of salt and start to collect the juice over high heat.

11. 

    Step11:It's out of the pot. It's very fragrant. It's better to eat it cold.