Hot and sour pork knuckle
Choose the front elbow, which is smaller than the back elbow, so it is easy to taste, and the taste is sour and sweet. I use a lot of ingredients. You won't be able to eat them all at once. Just eat the pork elbows. Put the rest of the ingredients in the refrigerator and can be used to make chickens, fish, and bullfrogs. It's easy.
Recipe Recommendations
- pork joint 1只约800g
- sour cowpea 100g
- pickled chili 200g
- pickled ginger 200g
- Douban 2大勺约20g
- soy sauce 1大勺约8g
- soy sauce 1大勺约8g
- glutinous rice 4-6勺约35g
- white granulated sugar 2大勺约10g
- mature vinegar 4-5大勺约20g
- white pepper 1/4茶匙约3g
- nutmeg appropriate amount
- grass fruit appropriate amount
- trinaphthalene appropriate amount
- aniseed appropriate amount
- hot and sour
- grilled
- an hour
- ordinary
Steps for Hot and sour pork knuckle
1
1 on the front elbow. Let the butcher remove the bones, wash them, and drain them for later use.
2
Cut the stick bones, put them into the pan with cold water, add onions, ginger and 1 teaspoon of cooking wine, and blanch them to remove the blood foam. Then change the pot, add hot water and 3-4 slices of ginger, bring to a boil over high heat, turn to low heat, and cook for 2-3 hours when there is time to make stock for later use.
3
Wash sour cowpeas and cut them into pellets, not too small.
4
Chop Rongshan pickled peppers and homemade pickled ginger into pieces, breaking as much as possible.
5
Tsaoko, trinaphthalene, aniseed, and nutmeg are all sold in the market.
6
Pour in slightly more base oil than stir-frying in the pan and cook until it is 50% hot.
7
Add 2 tablespoons of about 20g of watercress, over medium to medium heat, and stir-fry the red oil.
8
Maintain medium to medium heat, add in shredded cowpeas, shredded ginger, shredded peppers, and stir fry well.
9
Put in the elbow with the skin facing up, stir fry a few times, allowing the ingredients to stick to the skin of the meat, then turn over and stir fry a few more times.
10
Add 4-6 tablespoons of glutinous rice for about 35g, 1 tablespoon of soy sauce for about 8 g, 1 tablespoon of soy sauce for about 8g, 2 tablespoons of white sugar for about 10g, 4-5 tablespoons of mature vinegar for about 20g, and 1/4 teaspoon of white pepper powder for about 3 g.
11
Add spices, please pay attention here. After I did it, I concluded that it was best to put spices in gauze and put them in.
12
Stir fry evenly, turning in the middle. Stir fry until the skin becomes tight, hard, and white. Pour in the stock, bring to a boil, and add sugar, salt or vinegar according to taste.
13
Pour into a pressure cooker, add a valve, bring to a boil over high heat, spray, turn to medium heat, and press for 45 minutes. There is no pressure cooker and simmer in an iron pan for 2 hours.Hot and sour pork knuckle Make Tips
It's delicious if you have more ingredients. If you can't eat chili peppers, you can put less in appropriate amounts. However, in fact, soaking peppers is not spicy, so just put less watercress. Be sure to add vinegar and use glutinous rice. The glutinous rice can soften the elbow as soon as possible. The same method can be used to make fish, bullfrogs, chicken wings, etc.