Braised in braise
Method 1
Ingredients preparation
500 grams of elbow meat, 15 grams of soy sauce. 10 grams of refined salt, 1 aniseed, 2 white scallions, 2 slices of fresh ginger, 50 grams, a little each of honey, fungus, magnolia slices, monosodium glutamate, wet dough powder, appropriate amount of two clear soups, coriander.
Preparation steps
l. Boil the elbow until cooked, take it out, apply a layer of honey on the skin, put it in a wide oil pan, and fry until
Braised pork elbow
When there are small bubbles on the skin and turn dark red, you can take them out.
2. Cut the whole elbow into a round shape according to the size of the steaming bowl. Use a knife to cut the lean meat of the elbow into deep and transparent elephant eye pieces. Place the skin side down in a steaming bowl, add green onion slices, ginger slices, and aniseed. Take a bowl of Erdao clear soup (pork bone soup), add soy sauce, refined salt, and cooking wine, find the right taste, and pour it into the elbow bowl. Place in a steamer and steam over high heat for 2 and a half hours. After coming out of the cage, pick out the green onions, ginger slices and aniseed ingredients and put them in the soup plate.
3. Put the soup pot on a high fire, ladle in two spoons of clear soup, decant the original soup of steamed elbow, add magnolia slices, fungus slices, refined salt and MSG. It tastes good, add a little bit of water and gravy, boil it and pour it on your elbows.
Method 2
Ingredients preparation
Ingredients: Pork knuckle (1 piece, 1 and a half pounds), Chinese cabbage (6 stalks), green onion (1 tree), ginger (6 pieces)
Seasoning: star anise (5 pieces), cooking wine (5 tablespoons), sugar (1 tablespoon), soy sauce (3 tablespoons), oil (3 tablespoons), salt (1 /2 tablespoons), cornstarch (1 tablespoon)
Preparation steps
1. Remove the hair from the pork knuckle and wash it. Boil half a pot of water, add 3 tablespoons of cooking wine and ginger slices,
add in the pork knuckles and blanch them for 3 minutes, then drain them into cold water and then pick them up. Remove heads and tails from green onions, wash and cut into sections.
2 Put the pork knuckle into a large bowl, add 1 tablespoon of sugar, 3 tablespoons of soy sauce, star anise and half a bowl of water. Squeeze the pork knuckle to absorb the flavor and marinate for 30 minutes.
3. Place the marinated pork knuckle in the microwave and heat over high heat for 5 minutes. Add 2 tablespoons of cooking wine, ginger slices and scallions. Turn the pork knuckle over and heat over high heat for another 5 minutes.
4 Put the Chinese cabbage into a large bowl, add 3 tablespoons of oil, 1/2 tablespoon of salt and half a bowl of water, and heat in the microwave on high heat for 3 minutes.
5. Arrange the pork knuckles on a plate, pour out the remaining gravy in the bowl, add 1 tablespoon cornstarch and half a bowl of water, mix thoroughly, and heat in the microwave on high heat for 1 minute.
6 Place the baby tang greens around the pork knuckles, pour the heated gravy on top, and it’s ready to eat!