Braised Pork Spine

Wash the purchased spine repeatedly, blanch it in a pot, add cooking wine, chopped green onions, and sliced ginger, and blanch until cooked (just removed).

Add an appropriate amount of cooking oil to the pot, then add star anise, Sichuan peppercorns, angelica root, cloves, and tsaoko cardamom and stir-fry until fragrant.

Stir-fry until fragrant, then add the pork spine meat and continue stir-frying.

After stir-frying the pork spine until it is colored, add an appropriate amount of boiling water, then add salt, sections of green onion, slices of ginger, rock sugar, and dried red chili, and cook for 5 minutes to absorb the flavors.

Then pour it into the pressure cooker and cook for 10 minutes under pressure.

The fragrant pork spine is off the stove.

Then I reduced the sauce a bit more; the color became reddish and the aroma filled the air.