[beijing] Sauce Pork Knuckle

Name: [beijing] Sauce Pork Knuckle
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pork hock; bowl Old soup; Some Shimizu; Some Soy sauce; 2 pieces Rose fermented bean curd; Some Fermented bean curd soup; Some salt; 2 star anise; A pinch pepper; a small piece Cinnamon; piece ginger

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This is the sauced knuckle that Beijingers love most. It has a thousand flavors and is not authentic. It is just my own taste.
The method is not difficult. Deboning the front elbow of the pig. The bones can be boiled in the soup. The hair on the skin is shaved, and it is directly put in the soup and simmered slowly.
Why do you want it to be called sauce elbow?
Because of the traditional sauce elbow, you need to put a small bowl of yellow sauce soup in the pot, so the elbow has a sauce scent.
There are many kinds of seasonings now, so you can choose the one you like. For example, my sauce elbow will put two pieces of Beijing rose fermented bean curd, and a small half bowl of fermented bean curd juice will be added to the soup. In this way, the skin of the elbows from the sauce is bright and red, and if there is no smell of fermented bean curd, it is particularly delicious.
The so-called old soup is also simple, that is, the sauce soup from the previous meal is reserved for this meal, and this meal is reserved for the next meal. Repeatedly, there is always a part of the old soup in it. But every time you have to add new soup and new ingredients to it. If you don’t fish out the spices in the old soup, it’s up to you. If you reuse it for a short time, you can keep it in the refrigerator; if you reuse it for a long time, you can keep it in the refrigerator.
Beijingers like to eat elbows cold, sliced, and eat them as they are salty enough. They are almost salty and can be eaten with garlic vinegar sauce. Eating cold elbows is enjoyable and not greasy, especially fat ones. "

[beijing] Sauce Pork Knuckle

1. Two elbows let the merchant help to remove the bones, the bones are left in the soup

2. Use a knife to shave the small hairs on the elbow skin, and then clean it

3. The old soup is taken out of the freezer compartment of the refrigerator and thawed. Because it is rich in collagen, it is always in a solidified state

4. Pour the old soup into the pot and melt it on high heat

5. Then pour an appropriate amount of water, and put the seasoning mentioned in the ingredients into the pot

6. Put the two elbows directly into the soup. After boiling, skim off the foam, turn to a low heat, cover the lid, and simmer slowly. You can turn over twice in the middle to make it easy to fully taste

7. Until the thickest part of the elbow can be easily penetrated with chopsticks, turn off the heat, do not remove the elbow, and soak in the soup for two or three hours

8. After the elbow is taken out, put it in a fresh-keeping bag and use your hands to form a ball, then tighten the mouth of the bag, put it in the refrigerator and store it in the refrigerator, and eat it after cooling down.

9. Pour the rest of the soup into a large bowl, let it cool and store it in the refrigerator, and then take it out for the next time the sauce will be used again. This is called old soup.

10. Take out the elbow after refrigerating and setting

11. It can be eaten directly after being sliced. The skinny way, the meat is rotten and fragrant, fat but not greasy, thin but not woody. Tasty and fragrant in the mouth. Go with wine or roll flatbread

12. Every Spring Festival, this is a big dish my mother must cook

13. It has skin and meat, it tastes very enjoyable

14. Hurry up and taste a piece

Tips:
The sauce elbow can be adjusted as you like. The sauce should be thicker and wider; soak the elbow in the sauce to absorb the flavor, and then put it in a fresh-keeping bag. This cuts the elbow. The pieces have fat and thin skins.