In cold winter, you really need to eat high-calorie food to withstand the cold. Therefore, people in Northeast China love to eat meat, which has something to do with the climate, such as pork stewed with vermicelli, chicken stewed with mushrooms, white meat and blood sausage, various hot pots... It becomes very popular when the weather is cold. Winter will be really sad if you don't add some calories.
Put on a elbow. It is fragrant and hot. It not only increases calories but also satisfies your cravings. The rich collagen can also be used for beauty. It is really "one eat three benefits".
Rock sugar pork joint
Recipe Recommendations
- pork joint one
- rock sugar appropriate amount
- ginger few slices
- aniseed of 2
- cinnamon 2 length
- geranyl 2 tablets
- green onions 3 paragraphs
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
Steps for Rock sugar pork joint
1
Wash the elbows and remove the bones.
2
Pour cold water into the pan and bring to a boil over high heat; remove the blood and remove it, and clean up if there are residual hair.
3
Put the processed pork knuckle into a casserole, add rock sugar, ginger slices, aniseed (star anise), cinnamon, fragrant leaves, and green onion segments.
4
Pour appropriate amount of boiling water over the elbow.
5
Add soy sauce and cooking wine, bring to a boil over high heat, turn to low heat and simmer for about 2 hours; after simmer over low heat for 1 hour, add salt. (I cooked it in the casserole for an hour. Seeing that the pork joints were not cooked well, I poured it into the pressure cooker and pressed it for 20 minutes, then poured it back into the casserole and collected the juice over high heat.)
6
After many attempts, the elbow finally healed, and the kitchen was filled with fragrance.Rock sugar pork joint Make Tips
1. If you like spicy food, you can put a few dried peppers. 2. When the pork knuckle is boiled for about 10 minutes, remove the aniseed, cinnamon, and fragrant leaves, otherwise the seasoning will be too strong and will taste like the meat. 3. Turn it often, otherwise the meat skin will easily stick to the casserole and turn scorched and black.