Health effects
Zanthoxylum bungeanum: Dehumidification
Star anise: Regulate qi, relieve pain, dispel cold
Ingredients
Pork knuckle ( 1 piece ) | Onions ( 30 grams ) |
Ginger ( 30 grams ) | Zanthoxylum bungeanum ( A pinch ) |
Eight anise ( 3 pcs ) | Cilantro ( appropriate amount ) |
| Chili shreds ( appropriate amount ) | Salad oil ( 40g ) |
Salt ( appropriate amount ) | Cooking wine ( 30g ) |
Light soy sauce (appropriate amount) | MSG (appropriate amount ) |
Rock sugar ( 10g ) |
Braised pork How to make pork elbow
1. One pork knuckle, scraped off Xiao Mao, clean it.
2. Boil an appropriate amount of water in a pot, add the pork knuckle, and add the green onion and ginger slices.
3. Pour in 20 grams of cooking wine.
4. Cook for 10 minutes on both sides to cook out the foam.
5. Take it out after 10 minutes and wash it with clean water to remove the scum.
6.Control water and load into disk for later use.
7. Pour oil into the hot pan, add rock sugar, and melt until smoking.
8. Add the pork knuckle and color it.
9.Turn over the pork knuckle to make it evenly colored.
10. Add a large amount of water to the pot after coloring.
11.Put the star anise pepper into the seasoning jar.
12.Put it into the pot together with the onion and ginger slices.
13.Add cooking wine.
14.Pour in light soy sauce.
15. Bring to a boil over high heat.
16. Cover the pot and simmer over medium-low heat for 3 hours.During the cooking process, turn the pork knuckle every half an hour to prevent it from sticking to the pan and to ensure that both sides of the pork knuckle are evenly heated.
17.The soup will thicken after 3 hours.
18. Add appropriate amount of salt and chicken essence, and take out the seasoning jar.
19.High heat to reduce the juice, and there will be a little soup left in the pot in about ten minutes.
20. Arrange on a plate and sprinkle with coriander and chili shreds.
21.The delicious and glutinous braised pork knuckle is ready and ready to eat!
Tips
1.When boiling to remove the blood foam, be sure to cook it for a while, because the pork knuckle is too big and the blood foam will not come out in a short time;
2.The stewing time must be 3-4 hours.If the time is short, the meat will not be cooked.Rotten, the skin will become soft and waxy after cooking for a long time;
3.In order to save the stewing time, you can also put it in a pressure cooker, but the taste will not be as fragrant as slow stewing.In order to ensure the taste, I simmered it on slow fire throughout the whole process, which makes it especially fragrant and glutinous.
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