Speaking of pork knuckle, I believe many friends will salivate. Of course, it also depends on the cooking method. The knuckle is the leg meat of the pig and is divided into front knuckles, also called front hooves. It has thick skin, many tendons, and glue.
It is heavy and lean meat, often cooked with the skin on, making it fat but not greasy.
Suitable for roasting, grilling, sauce, stewing, stewing, making soup, etc.
In this food tutorial, Tianjian Food Shop is going to share with you some super delicious ways to make pork knuckles. Friends who like to eat pork knuckles should hurry up and watch. Friends who like food don’t forget to order one for me.
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NO.1 The ingredients for smoked pork knuckle are as follows: 4000g pork knuckle, 50g Sichuan peppercorns, 50g star anise, 50g tangerine peel, 3g cinnamon, 4g fennel seeds [cumin seeds], 4g angelica, 4g sand ginger,
5 grams of amomum villosum, 100 grams of soy sauce, 100 grams of salt, 100 grams of cooking wine, 100 grams of white sugar, 300 grams of green onions, 50 grams of ginger, 5 grams of black tea, and 25 grams of sesame oil. The specific method is as follows: remove the bones from the pork elbow and soak it in cold water.
8-10 hours, scrape off the dirt and residual hair on the skin, boil it in boiling water and wash it with cold water. Add 8000g of water and a meat bag (50g each of pepper, aniseed and tangerine peel, 3g cinnamon, small
4 grams each of fennel, angelica, and kaempferia, 5 grams of amomum villosum), soy sauce, salt, cooking wine, 100 grams of scallions, and ginger slices. Bring to a boil, skim off the foam, add the elbow meat, and bring to a simmer after boiling.
Continue to cook, take out, wipe off the oil foam, and place on the grate.
Sprinkle sugar and tea leaves into the pot, place the whole green onions, place the elbow grate in the pot, cover the pot tightly, and heat the pot for about 3 minutes. If you see smoke coming out of the pot, lower the pot to smoke for 3-4 seconds.
Serve in minutes.
When taking it out, apply sesame oil on the elbow skin to add shine and fragrance.
NO.2 Prepare the ingredients for the sauced elbow as follows: 1 pork elbow, appropriate amount of green beans, 1 teaspoon of salt, 5 pieces of rock sugar, 1 section of green onion, 1 piece of ginger, 3 cloves of garlic, 3 star anise, 1 pinch of Sichuan peppercorns, 2 tablespoons of cooking wine, grass
2 fruits, 5 bay leaves, 1 teaspoon pepper. The specific method is as follows: wash the elbow, use a knife to scrape off the fine hair and dirt on the elbow, wrap the meat on the pork elbow in the skin, and tie it with cotton rope (
This is the secret to prevent the meat from peeling off in the sauced elbow. Be sure to tie it carefully. No matter how the elbow rolls in the pot, the skin will not peel off and the meat will not peel off.) Put the elbow under cold water in the pot and blanch it to remove the blood foam in the elbow.
As the water temperature rises, spit it out, add boiling water to the pot, add onion slices, ginger slices, garlic, old soup, bay leaves, grass fruits, star anise, cumin, cardamom, and Sichuan peppercorns, and take out the blanched elbows from the pot.
, start frying the sugar color. You can refer to my detailed method. Heat the pot, put a little oil in it, and add the rock sugar. Wait for the rock sugar to melt slowly over low heat. The rock sugar will turn into amber color. Stir slowly with a bamboo spatula until the rock sugar turns into a sauce color.
. Pay attention to the heat, not too high. When a lot of bubbles appear and some smoke is produced, be ready to remove the heat and add boiling water at any time. The sugar color will be successful. Pour the sugar color into the cooked soup pot and add the blanched pork knuckles.
The soup should cover the elbows a little, bring to a boil over high heat, add Shaoxing wine, turn to medium heat and cover, open the lid after 1 hour, add salt, pepper, sugar and soy sauce to taste, let the sauce cook over medium heat for half an hour until the elbows are fully seasoned.
When the skin and flesh of the elbow appear maroon, turn to high heat to collect the juice. Turn the elbow over in a large pot and pour soup continuously with a spoon to keep the skin and flesh consistent. Finally, remove the elbow from the juice. The skin is not peeled off and the meat is not broken.
The tie is quite strong!
NO.3 Prepare the ingredients for burnt salt elbow as follows: 1 pork, 2 eggs, 50 grams of starch, 100 grams of flour, appropriate amount of salt, a little sesame oil, appropriate amount of shallots, appropriate amount of pepper powder. The specific method is as follows: Use a soldering iron to sear all the pork elbows.
Soak the remaining hair on the skin in clean water for 10 minutes, then scrape it clean. Put an appropriate amount of water in the pot. When the elbows are cooked, transfer them to a brine pot and cook them over medium heat until they are 80% mashed. Take them out and put them into a bowl.
Take 50 grams of marinade from the brine pot, add salt and mix well, pour it on the elbows and steam until mashed to make sauced elbows. Cut the prepared sauced elbows into 2cm square elbow meat pieces.
Chop green onions.
Break the eggs into a bowl and mix well with chopsticks. Add flour, cornstarch, sesame oil, salt and appropriate amount of water and mix well to form a paste. Add the cut elbow meat and mix well to make the paste. Heat the pan and add oil.
Cook until cooked, put the battered elbow meat into the pot one by one, fry until it turns golden brown, remove the pot, pour in a colander, drain the oil, put the fried elbow meat into the pot while it is still hot, and add Sichuan pepper powder
, stir-fry chopped green onions for a while, pour in sesame oil, and serve on a plate.