Private dish, beer, stewed pork knuckle
Ingredients: salt,beer,coriander,pork knuckle,rock sugar,Jiang,garlic,octagonal,white vinegar,cinnamon,dried chili,cumin,Meiji Fresh Soy Sauce
Recipe Recommendations
- pork knuckle appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- coriander appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- dried chili appropriate amount
- cumin appropriate amount
- Meiji Fresh Soy Sauce appropriate amount
- rock sugar 1 handful
- beer 2 bottles
- white vinegar half bottle cap
- salt appropriate amount
- salty and sweet
- halogen
- an hour
- ordinary
Steps for Private dish, beer, stewed pork knuckle
1
Prepare materials.
2
Prepare the seasoning.
3
Boil boiling water in the pot and add the pork elbow to blanch.
4
Then place in a wok, skin side down.
5
Fry over medium to medium heat until slightly yellow.
6
Add the spices.
7
Then pour in the beer.
8
Pour in the soy sauce and color it.
9
Then pour in Meiji Fresh soy sauce.
10
Then add rock sugar. (Add rock sugar to make the dishes more beautiful)
11
Pour in white vinegar. (It will make the meat softer and tender, and it can also remove the fishy smell to release the nutrients of the pork bones)
12
Start simmer over high heat for a few minutes. (Open the lid and cook to remove the fishy smell)
13
Then pour into a large pot, skin side down, and simmer slowly for 60 minutes.
14
Open the cover and turn the flour and cook for 15 minutes. You can easily poke through it with chopsticks.
15
Simmer for another half hour, add salt and vegetables to taste fresh. (You can add some coriander if you like)Private dish, beer, stewed pork knuckle Make Tips
Features: Aromatic, soft, tender, and smooth; leaves a lingering fragrance and endless aftertaste. The skin, in particular, is rich in collagen and helps beautify the complexion. No water was added; beer was used instead of water, which is the key. Cooking time and heat control are also very important.