dongpo pig knuckle
Ingredients: rock sugar,onion,Jiang,garlic,octagonal,spiced powder,cinnamon,geranyl,pork joint
Recipe Recommendations
- pork joint a
- onion 1-2 root
- Jiang 5-7 sheet
- garlic 4-merous
- rock sugar 50g
- cinnamon 2 blocks
- geranyl 4-6 sheet
- octagonal one
- spiced powder appropriate amount
Steps for dongpo pig knuckle
1
Use fire to remove the remaining pig hair on the skin of the elbow, throw it into boiling water and cook for a few minutes to remove the dirty blood and dirt, then fish out the elbow, and use a knife to cut several cuts on it, so that it can be cooked quickly.
2
Boil new water to a boil, add appropriate amount of onions, ginger and fragrant leaves, boil the processed pork knuckle until 70% to 80% cooked, remove it, and place it in a steamer.3
Steaming pork knuckle is a key step, and Dongpo pork knuckle depends on it to make it fat but not greasy. Put on the pan and steam for an hour and a half. During this period, you can adjust the seasoning. Pour appropriate amount of salad oil into the frying pan, heat, stir-fry the onions, ginger and garlic until fragrant. Add cinnamon, fragrant leaves, and star anise, stir fry, and then add appropriate amount of water (basically control the amount of water to simmer on low heat for 40 minutes. A small bowl should be left), then add some rock sugar, five-spice powder, two or three spoonfuls of soy sauce, and cook slowly on low heat. The last small bowl of soup is the seasoning.
4
After steaming the pork knuckles, place them on a plate, and pour on the freshly blended seasoning.