Braised pork elbow is a very famous dish in Kunshan. It is what we often call elbow. However, the production process is still a bit complicated, because if it is not done well, people will eat it. It feels very greasy when I eat it, and I even don’t want to eat this dish at all, but this braised pork chop will make people feel fat but not greasy, so it is suitable for everyone, especially those who are prone to anemia. People should eat more of this dish.

Method 1

1. Ask the market chef to scrape off the grease on the skin with a knife and then cut it into pieces. Add onion, ginger and star anise, cover with boiling water, remove the blood and skim off the foam, and cook for 5 minutes.

2. Take out the trotters, add oil in the pot, heat the oil, add onions, ginger and star anise, sauté the aniseed until fragrant, pour in the hooves and stir-fry for a few times, then add cooking wine and soy sauce and continue Stir-fry.

3. Add boiling water to cover the hooves, add salt, Sichuan peppercorns, and a little rock sugar. After the soup boils, skim off the foam and cook over high heat until the hooves are colored, then reduce to low heat and simmer. Serve thick sauce.

Method 2

1. After washing the hoof, put it into a pot of cold water, blanch the blood, drain and set aside.

2. Put boiling water in another large pot, bring to a boil, add ginger, garlic, Huadiao wine, Sichuan peppercorns, cinnamon, star anise, garlic, bay leaves, and fennel and boil together.

3. Take a clean pot, pour a little cooking oil, add an appropriate amount of rock sugar, start to fry the sugar color, and slowly melt the rock sugar over low heat.

4. When the rock sugar begins to turn golden brown, keep the fire unchanged and pay attention to stirring constantly until it turns into a sauce color and bubbles continue to emerge, which means you can turn off the heat.

5. After the sugar color has almost cooled down, pour it into the pot and then add the hoof to be used.

6. Bring the pot to a boil over high heat, spray in Huadiao and a little dark soy sauce.

7. Change to medium-low heat and simmer for 1.5 hours.

After 8.1.5 hours, add rock sugar, salt, and light soy sauce for seasoning.

9. Cover the pot, continue to simmer over medium-low heat for 1 hour, and turn off the heat when the color becomes the brightest.

In fact, the preparation of braised trotters is relatively simple as long as you are careful. The main reason why people love to eat this dish is because the trotters themselves contain a lot of protein and carbohydrates. Compounds, in this way, it can accelerate the metabolism inside the body, thereby having the effect of delaying aging, and can also prevent and treat cancer.