Health effects
Ginger: reduce phlegm and relieve cough, dispel cold and relieve symptoms
Peanut oil: delay aging, antioxidant, anti-cancer and preventive Cancer
Pepper: enrich blood, protect teeth, protect bones
Food Ingredients
Pork knuckle( 1 piece ) | Zanthoxylum bungeanum ( 10g ) |
Anise ( 10 grams ) | Onions ( 10 grams ) |
| Ginger ( 10 grams ) | Garlic ( 10 grams ) |
dried chili shreds ( 15 grams ) | Cinnamon ( 10g ) |
Cumin ( 10g ) | Geranium leaves ( 3 leaves ) |
Salt ( 15g ) | Rock sugar ( 50g span> ) |
Cooking wine ( 15g ) | Light soy sauce ( 15g ) |
Oyster sauce ( 10g ) | Balamic vinegar ( 10g ) |
Chicken essence ( 10g ) | Peanut oil ( 15g ) |
Pepper ( 10 grams ) |
How to braise pork elbows with rock sugar
1. Inokiko used a razor to shave off the fine hair.
2.Wash with water, soak for 1 hour and change the water.
3. Add water to the pot until the water covers the pork knuckles.
4. Boil over high heat for 10 minutes, stir several times to heat evenly.
5. Remove and rinse with cold water and set aside.
6. Prepare the seasonings.10 grams of peppercorns, 10 grams of star anise, 10 grams of cinnamon, three bay leaves, and 10 grams of cumin.10 grams of green onions, 10 grams of ginger, 10 grams of sliced garlic, and 15 grams of dried chili shreds.
7. Prepare the condiments.15 grams of dark soy sauce, 15 grams of light soy sauce, 10 grams of balsamic vinegar, 15 grams of oyster sauce, 20 grams of cooking wine, 15 grams of pepper, and 50 grams of rock sugar.
8. Put the pork knuckle and the prepared onions, ginger, garlic, pepper, star anise, and cinnamon , cumin, dried chili shreds, and bay leaves in the pressure cooker.
9.Add the condiments of dark soy sauce, light soy sauce, cooking wine, balsamic vinegar, oyster sauce, and pepper.
10. Cover the pressure cooker, turn to medium heat and cook for 30 minutes.
11. Let the pork elbow cool and remove the bones.Don't cut off all the skin, cut the skin and meat into small pieces.
12. Wash the pot, heat it up, add 15 grams of peanut oil, and melt the rock sugar over low heat.
13.The rock sugar liquid turns dark.
14. Remove the pork knuckle and let the liquid hang evenly on both sides.
15. Evenly hang the sugar liquid on the pork knuckles, add the original soup and a bowl of hot water , cover the lid, turn to medium heat and simmer for 20 minutes.
16.Add chicken essence, reduce the juice over high heat, and turn off the heat when the soup is almost gone.
17. Put it on a plate and sprinkle with minced chives.It is sweet and tender, and will leave a lasting taste on your lips.The fragrant rock sugar braised pork knuckle is ready for the table.
Tips
Let the pork knuckles cool and then debone them.Do not cut off the skin.Cut the meat into small pieces for easy flavor.Fire it slowly until it becomes sugary.
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