Fragrant, fat but not greasy - Yuanbao pork knuckle

Yuanbao pork knuckle

Fragrant and full of fragrance, fat but not greasy, meaning auspicious.

Ingredients

600 g pork knuckle

12 quail eggs

Accessories

420 g Shanghai Green

50 g hair dish

seasoning

30 grams of Rimula soup yellow

20 g chicken powder

5 g rock sugar

4 g Knorr double oyster sauce

Salt to taste

2 grams of dark soy sauce

2 g raw soy sauce

Appropriate amount of cooking wine

An octagon to taste

Appropriate amount of incense leaves

Appropriate amount of cinnamon

Ginger to taste

Grass fruits to taste

method

1

Treat the pork knuckle clean, rinse with ginger slices of water until the color of the pork knuckle is white and not bleeding, fish out and rinse with water.

2

Color the pork knuckle with an appropriate amount of old soy sauce, take the pot and heat the oil to 70% oil temperature, fry the pork knuckle and remove it.

3

Put the pork knuckle into the pressure cooker, add ginger slices, peppercorns, star anise, cinnamon, fragrant leaves, dried peppers, rock sugar, and then pour in soy sauce, dark soy sauce, cooking wine, etc., add water over the pork knuckle. Cook over medium heat to low heat for about 50 minutes.

4

When the skin is rotten with chopsticks, it proves that the heat is in place, and at this time, it is fished out and put on the plate.

5

Quail eggs are cooked and dehulled, colored and oiled, and hair dishes.