Braised pork elbows is a hard dish for Northern banquet guests. It has the meaning of red fire, round and round. Braised pork elbows are red and bright in color, fat but not greasy, Ba but not rotten. They are good in color, aroma, taste and shape.


500g pork elbow
1 section of scallion
2 star anise
1 small piece of cinnamon
2 fragrant leaves
2 dried peppers
20G rock sugar
15g veteran
500ml soup
10g cooking wine
4 g salt
2 slices of ginger
50 ml vegetable oil
Half bowl of water starch


Step 1
Get your elbows ready

Step 2
Prepare star anise, fragrant leaves, cinnamon and pepper

Step 3
Cut green onion into sections and ginger into slices

Step 4
Take the old soup out of the refrigerator and thaw it

Step 5
Soak elbows in water for more than 2 hours

Step 6
Blanch after washing

Step 7
Stir fry shallot, ginger, star anise, cinnamon, pepper and fragrant leaves with a small amount of oil

Step 8
Add soy sauce, rock sugar, soup, cooking wine, salt and hot water

Step 9
Bring to a boil, pour the soup into a pressure cooker, put in the elbow of the blanching water, cover the pan, press for 40 minutes, turn off the heat and simmer for more than 4 hours

Step 10
Remove the elbows and place them in a large bowl

Step 11
Pour in the steamer, pour in the soup and steam for 1 hour

Step 12
Put the steamed elbows on the plate

Step 13
In another pot, pour in the soup of steamed elbow, bring to a boil, and then hook in the starch

Step 14
Pour the soup on the elbow