How to braise pig knuckles

Ingredients

Main ingredients: 2500 grams of pig knuckles.

Seasoning: 50 grams of refined salt, 20 grams of MSG, a little dark soy sauce, 50 grams of cooking wine, 15 grams of green onions, 10 grams of ginger slices, 3000 grams of pork stew, and 100 grams of seasoning oil.

Method

(1) Put the pork knuckle into a basin, soak in hot water for 20 minutes, scrape the skin with a knife, wash and drain.

(2) Remove the elbow bone from the upper end (big head) of the elbow bone, and make a cross incision on the flesh surface.

(3) Put the refined salt, monosodium glutamate, cooking wine, green onions, ginger slices, and seasoning oil into the same bowl and mix well, apply it on the meat surface of the elbow, and marinate for 1 to 2 hours.

(4) Use cotton rope to wrap the pork knuckle into a ball shape, put it in an old brine tank, marinate it over slow fire, take it out, remove the rope net, and brush it with a layer of sesame oil.

Standard for ready-made dishes

Ruddy in color, crispy and bone-free meat, and mellow in taste. No odor, clean and bright skin.

Tips

Seasoning oil is fried with peppercorns, star anise, green onions and ginger. Heat the oil until it is 30 to 40% hot, add peppercorns, star anise, green onions and ginger slices. Dip and fry over slow fire for 20 minutes, remove the seasoning and serve as seasoning oil.

1. The marinating time is for reference only. The size of pork knuckles is different, and the marinating time is also different.

2. Both hot and cold food are good.

3. Keep the marinade as old soup and use it next time.