Materials
Main Ingredients: pork elbow
Side Ingredients: green onion, ginger, rock sugar, dark soy sauce/salt, chili pepper, cooking wine
Methods
1, start a pan of hot oil to stir-fry the color of the sugar, and then the pork elbow into the, add green onion, ginger, chili pepper, add water over the pork elbow, add the cooking wine, cover the lid of the pan and turn to a medium-low heat to simmer.
2, at least two hours, simmer until crispy.
Tips
One word, the fire should be enough. In other words, take a long time.
East Slope Elbow
Ingredients
Main Ingredients
Main Ingredients: 1 elbow, 20 icing sugar, 8 tbsp cooking wine, 4 tbsp light soy sauce, 5 green onions, 1 big piece of ginger
Spices: 1 cinnamon, 3 star anise, 5 allspice, 5 cloves, 2 Chinese grass berries, 1 nutmeg, 0.5 tbsp coriander seeds, 1 tbsp peppercorns, 1 tbsp peeled orange peels
Directions
1: Cut green onion into pieces, slice ginger, and put all spices into a gauze bag for later use.
2: Clean the elbows and put them into a cooking pot, add water to cover them, add half of the green onion, half of the ginger and 3 tbsp of cooking wine, and cook uncovered with the heat on.
3, another stewing pot on medium-low heat, put the icing sugar, add a small bowl of water about 100ml, dissolve and simmer until caramel color, this process takes 10-15 minutes.
4, when the sugar becomes a deep amber color, immediately pour in a lot of hot water, and put the spice packet into the slightly cooked flavor.
5: Add the elbows, the rest of the cooking wine, the scallions and ginger, and add boiling water until the elbows are just below the surface.
6, boil and turn to minimum heat, cover and simmer for 2 hours or more until tender, turning several times in the middle.
7: Fish out the spices and other debris, and hold out half of the broth without using, pour soy sauce in the remaining broth, open the lid, and reduce the sauce over high heat. During the period every few minutes to scoop up the soup poured all over the surface of the elbow, and from time to time to turn it over, pay attention to observe the degree of uniformity of the color, the whole process about 40 minutes.
8, when the soup begins to thicken, the elbows to the plate to be used, the pot continues to collect juice until the color deep thick and bubbling, pouring elbows can be.
Braised Pork Elbow
Ingredients
1000g of pork knuckle, 4 green onions, 4 slices of ginger, 5g of rock sugar, 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of cooking wine, 2 tablespoons of salt, 3 star anise, 1 slice of cinnamon, 1 teaspoon of peppercorns, 1 teaspoon of fennel, 3 cloves, 4 slices of sesame seeds. 2 grass nuts
Practice
1. Dehair the pork knuckles and clean them
2. Add enough cold water to the pot, add the pork knuckles, 1 tablespoon of cooking wine, peppercorns, and star anise
3. Don't cover the pot with a lid, and skim off the floating foam when it boils
4. Remove the pork knuckles from the pot and control dryness. A little oil, add rock sugar, melt over low heat
6. When the rock sugar melted into caramel color into the pork elbow
7. Pork elbow into the pot, add soy sauce, soy sauce, cooking wine
8. Add hot water, as far as possible did not exceed the elbow, into the pot can not not not exceed the elbow, but also with the elbow height of the pork elbow
9. If there are other dry spices at home, you can also be added together. I mainly use the grass berries, fennel, allspice, star anise, cinnamon, pepper, cloves
10. the spice mix into the seasoning bag
11. the mix after the seasoning bag into the pot, in the addition of ginger and scallion
12. the pot on high heat to boil, turn to medium-low heat. Ensure that the slightly open pot shape is appropriate, cover the pot and simmer for an hour
13. Stewing for an hour, add salt to taste. You can turn the pork elbow over, and then cover the pot to continue to simmer for 1 hour
14. 2 hours later, open the lid, the soup is gradually less, with a spoon soup ladle by ladle on the pork elbow, the juice can be served over high heat