How to braise pork knuckle

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  1.Choose 2 pig hind elbows, cut them into four sections, and clean them (we can do both cutting and cleaning of the meat sales area)

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  2. Blanch the meat in boiling water and cook for a while to remove the odor; then remove the pork knuckle and clean the blood foam attached to it.

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  3. Heat the pan with cold oil and add rock sugar to stir-fry the color, the sugar foam in the pan will boil, and the gas stove Reduce the heat to low and add the cleaned pork knuckles to fry.

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  4. In the pressure cooker, onion segments (2 stalks), ginger slices (1 small piece), star anise (2 pieces), fragrant leaves (4 pieces), soybean curd (1 small piece, add water to make the sauce), noodle sauce (2 tsp), an appropriate amount of chicken essence, a little salt, put the pork knuckles on top, add water to cover Adjust the color of the pork knuckle (less than the highest water level of the pressure cooker) with dark soy sauce, put the pressure cooker on steam, lower the heat and simmer for 25 minutes, then turn off the heat.

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  5. The pork knuckle has been stewed.In order to enhance the flavor, you can try simmering it on low heat a few times ( After heating, turn off the heat.The soup is cooled and then reheated.) Before serving, add 2 small pieces of rock sugar to the broth and simmer, so that the color of the skin of the elbow will be shiny.