sauce elbow
Ingredients: rock sugar,onion,Jiang,garlic,grass fruit,pepper,aniseed,geranyl,pig's anterior elbow
Recipe Recommendations
- pig's anterior elbow appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- grass fruit appropriate amount
- geranyl appropriate amount
- rock sugar appropriate amount
Steps for sauce elbow
1
Wash the elbows and use a knife to scrape off the fine wool and dirty mud on the elbows (this step is very important, even if you buy and process it, you must scrape it. After shaving, you will find it is very dirty)2
Wrap the meat on the pork elbow in the skin and tie it with cotton rope (this is the secret of not breaking the meat and peeling the sauce elbow. Be sure to tie it carefully so that the skin will not fall off the meat even if the elbow rolls in the pan.)3
Put cold water in the pot and put it on the elbow, blanch the water so that the blood foam in the elbow can be spat out as the water temperature rises.4
Make boiling water in the pot, add spring onion, ginger slices, garlic, soup, bay leaves, tsaoko, star anise, cumin, cardamom, and pepper to boil.5
Remove the blanched pork elbows from the pan.6
It's time to stir-fry sugar. Everyone can refer to my one for making it thinner. Heat the pan, put a little oil and add rock sugar.7
The rock sugar turns into sauce color, so pay attention to the heat and not too big. When a large number of bubbles appear, some smoke is generated, and you are ready to leave the heat and cook in boiling water at any time. The sugar coloring is successful.8
Pour the sugar color into the brewed soup pot.9
Add the blanched pork knuckle, make the soup a little above the knuckle, bring to a boil over high heat, and add Shaoxing wine.10
Turn it into a medium fire cover.11
After an hour, open the lid and add salt, pepper, white sugar, and soy sauce to taste.12
Sauce the sauce over medium heat for half an hour until the pork elbows are delicious.13
When the flesh of the elbow appears purple-red, turn it over high heat to collect the juice.14
Turn the elbow in a large pot, and use a spoon to pour the soup continuously to keep the flesh and skin consistent.15
Finally, the juice was collected on the fire and the elbow was fished out. The skin was not peeled off or the meat was not broken. It was tied quite firmly and it was successful.