If it is too troublesome, simmer directly in a wok or collect the juice in a casserole. The bean paste and braised sauce themselves are salty, so no salt is added. If there is no braised sauce, use soy sauce to color and season with soy sauce. If your casserole is deep enough, you can simmer it directly without chopping it into large pieces (mine is a Korean shallow pot, so it can't cover the lid when it is put whole, so I chop it up).
Although the name has become commonplace, I have to say that this pork shank tastes great. Some people who can eat coriander can sprinkle some on the pork elbow to give it more flavor.
Home-cooked pork joint
Recipe Recommendations
- pork joint 600 grams
- ginger 1 large piece
- green onions half a
- garlic delete
- Pi County Douban 2 capsules
- edible oil delete
- green onion 2 tablespoons
- pepper 15 capsules
- octagonal 1 capsule
- shisanxiang delete
- braised sauce 2 teaspoons
- yellow wine delete
- chicken powder 2 tablespoons
Steps for Home-cooked pork joint
1
Pour 1 tablespoon of braised sauce on the elbow and spread evenly to color.
2
Cut the elbows into large pieces. If your casserole is deep enough, you can simmer it directly without chopping it into large pieces (mine is a Korean shallow pot, so it can't cover the lid when it is put whole, so I chop it up).
3
Put a small amount of oil in the frying pan, put the pork knuckle into the pan, fry the skin until golden yellow, and remove it.
4
Scrape and wash the elbow, use a clip to remove the residual hair, put it into a pot for a short while, and then pick it up.
5
Chop the watercress into fine pieces, beat the ginger, and cut the green onions into sections.
6
Put a little oil in the pan, add the pepper and bean paste together and stir-fry until the red oil sauce is crisp, add the onions, ginger and garlic and stir-fry until fragrant.
7
Pour all the pork elbows into the frying pan, add the chicken flour, and collect the juice over high heat.(Turn carefully during the process to avoid excessive collagen causing the bottom to be burnt). Place the pork knuckles on a plate, pour on the raw juice, and sprinkle with chopped green onion to serve.
8
Transfer the soup into a casserole, add the pork knuckles and simmer over low heat for 2 hours.
9
Pour enough water into the pan, add 1 tablespoon of braised sauce, rice wine, and thirteen spices, and mix well.