braised pork shoulder

Recipe Recommendations

• oil 1000g
• sugar 30g
• cooking wine 10g
• salt appropriate amount
• Jiang appropriate amount
• MSG appropriate amount
• soy sauce 15g
• aniseed 1-2 a
• pepper appropriate amount
• sesame oil appropriate amount
• onion appropriate amount

• original
• burn
• an hour
• ordinary

Steps for braised pork shoulder

1

Remove the bones from the elbow, remove the blood and foam from the mud water, and cook until it is ripe. Remove and drain the water, and feel well inside and outside with soy sauce.

2

2 Take the oil in the pan until it is 60% or 70% hot, put in the elbow and cover it with the lid (be careful of splashing oil and scalding), fry until the skin of the elbow is blisters and fish out. Draw a cross knife on both sides of the elbow (skin is light and meat is deep) and place it in a bowl with the skin down.

3

3 Remove a little base oil from the pan, slightly heat appropriate amount of sugar and stir-fry until sugar color, add appropriate amount of water (or soup), add cooking wine, aniseed, spring onion, ginger (beat), salt, pepper, and monosodium glutamate to adjust the taste, boil and skim Remove the foam and pour into the elbow bowl.

4

4 Steam (rotten) in a steamer over high heat, take out the original soup and take it out, buckle the pork elbows, boil the original soup, thin, thicken, add sesame oil and pour on the pork elbows, and serve.

braised pork shoulder Make Tips

Recipe Categories

• northeast dish