Hello everyone, I am a show kitchen lady, a girl who likes to stay in the kitchen to study food, every day with you to share a nutritious and delicious home cooking method, if you also like to make food, welcome to pay attention, we can share with each other in the experience of making food, learn from each other, for family and friends to make more nutritious and healthy food.
New Year hospitality, if you do not make two big fish and meat, are some simple stir-fried or cold dishes, may be said by relatives and friends as stingy ghosts. Friends will also think in their hearts, is it not welcome to come to you? Why don't you even have a big fish and a big meat? Although the price of pork is more expensive now, but during the New Year's Festival, there must be several hard dishes to support the scene. Many people like to eat marinated meat, the meat is soft and rotten, and the aftertaste is endless. However, I am afraid of trouble when I make it myself, and I usually buy it and eat it. In fact, it is very simple to do it at home, and it is economical and hygienic.
Spring Festival hospitality, this dish is the finale of my family must be made, full of color and flavor, on the table special support scene! Today, the chef will share with you a braised elbow method! When making marinated pork knuckle at home, you must choose fresh pork knuckle, if it is frozen pork knuckle, you can't make a marinated pork knuckle with a meat flavor.
Ingredients: pork knuckle, rock sugar, green onion, ginger, star anise, peppercorns, fragrant leaves, cinnamon, white cardamom, grass fruit, white root, thatch, cloves, white wine, salt, cooking wine, soy sauce, soy sauce.
After the pork knuckle is cleaned, let it dry and boil the remaining pig hair on the pig. This trick is very easy to use, if you use tweezers, it is more eye-catching and slow, and it is simple to burn with fire, clean and fast. After the burned pork knuckle is washed with water, it is scraped with a knife, and the black layer is scraped off, so that the pig hair on the pig's elbow is completely cleaned.
Add water to the pot, put the clean pork knuckles into the pot, bring to a boil over high heat, and skim off the foam. Then fish it into a basin of warm water and wash it again so that the knuckles are very clean. Place the pork knuckle on the cage drawer to dry the water, and if you are in a hurry, you can also use kitchen paper or dry towels to absorb the water.
Prepare a small handful of peppercorns, a piece of cinnamon, white cardamom, grass fruit, white root, thatch and cloves, fragrant leaves, ginger slices, green onion segments. These are some of the most commonly used spices, and there is no need to prepare too many spices. If there are too many spices, it will "eat" the aroma of meat.
Add oil in the pot, put in the cold oil into the rock sugar, stir-fry the sugar color on low heat, pay attention when frying, and stir constantly with a spatula to prevent sticking to the pan. Sauté the sugar until caramel colored, add pork knuckle and sauté the sugar color over low heat. Stir-fry the surface of the pork knuckle until golden brown, this process is relatively long, it takes about 15 minutes, be sure to calm down. The sugar color is fried beautiful enough, and the pork knuckle is full of color and flavor.
After the sugar color is sautéed, add the prepared seasonings, sauté over low heat, and then add a sufficient amount of hot water. Add 2 scoops of light soy sauce, 1 scoop of dark soy sauce, 1 scoop of cooking wine and bring to a boil over high heat.
Make braised elbows and cook them directly! Add this step more, the pork knuckle is soft and delicious, more flavorful! After boiling over high heat, you can change to a larger casserole or a pot with good heat preservation. Simmer slowly for an hour and a half over a low heat, and stew the pork knuckle to the ground. Then add the right amount of white wine and two spoonfuls of salt and simmer for another ten minutes over low heat. The step of adding liquor is very important! The liquor should be selected in height, and the pork knuckle that comes out of this way is delicious, soft and rotten, and the aftertaste is endless!
Tips:
1. The aroma of the marinated pork knuckle comes from the aroma of the pork itself, not the aroma of the additive. As long as you choose fresh pork knuckle and use the above-mentioned simple and common spices, you can make delicious marinated pork knuckle.
2. If you don't have so many spices at home and can't tell the name of the spices, cinnamon and white nutmeg are the two indispensable condiments.
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