tiger pork knuckle
By PansyHarvey
"Tiger Skin Knuckles" is a famous traditional dish. It is called Tiger Skin Knuckles because the elbow skin is wrinkled into patterns after being cooked, and the shape and color are like tiger skin. Tiger skin pork joints have to go through multiple processes such as roasting, soaking, scraping, stewing, and steaming. The prepared tiger skin knuckle is fat but not greasy, thin but not firewood, soft but not collapsed, as soft and rotten as tofu, and the population changes quickly, and it is popular among all ages.
Recipe Recommendations
- pork joint appropriate amount
- salt appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- octagonal appropriate amount
- aniseed appropriate amount
- cinnamon appropriate amount
- water starch appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for tiger pork knuckle
1
Insert the elbow with iron chopsticks.
2
Prepare seasoning salt, monosodium glutamate, soy sauce, white sugar, cooking wine, star anise, aniseed, cinnamon, and water starch.
3
Bake over the heat, skin side down, until the surface is burnt.
4
After heating the water in the pot, add the pork knuckles and soak for a while.
5
Scrape off the burnt layer on the surface.
6
Add onion, ginger, aniseed, star anise, and cinnamon to the pressure cooker, add appropriate amount of boiling water, add cooking wine, soy sauce, sugar, and salt to taste.
7
Add elbow.
8
Cover the pan and press for 40 minutes.
9
Remove and place it in a large bowl. Pour the soup into a steamer and continue to steam for 2 hours.
10
Pour the raw soup of steamed pork knuckle into a wok.
11
Add white sugar and water starch to thicken.
12
Add MSG, remove it from the pan and pour it over the pork knuckle.