1. Ingredients: pork knuckle, an auxiliary material: 3 tablespoons of soy sauce, 1 tablespoon of thirteen spices, appropriate amount of pepper powder, 1 tablespoon of bay leaves, 3 slices of licorice, 3 ginger and garlic, a few dried hawthorns, 3 cinnamon, a small section of peppercorns, a little cumin, a little cooking wine Spoon salt and chicken bouillon, an appropriate amount, 3 rock sugars, 50 grams or so (according to personal preference for sweetness). The pork knuckles we bought first need to be soaked in water for about half an hour, and the water needs to be changed twice in the middle. This can help to remove the blood.
2. Then find a piece of hemp rope, tie it up (this is to help shape), put it in a pot of cold water, blanch it, and wash it, then put it directly into the electric stew pot.
3. Next is the frying sugar color. This is the focus of the red and bright color. Warm the pan with cold oil, put an appropriate amount of rock sugar in, fry on medium and low heat to melt and turn into a slightly yellow state, then put all the marinades in and stir slightly Cook the cooking wine for a few times, add all the seasonings and add the right amount of water. The amount of water must be a little bit more, and the ingredients should be a little bit more, and then boil.
4. Pour all the boiled seasoning onto the pork knuckle.
5. Then cover the electric stew pot and choose steam pot dishes. I set the time to 3 and a half hours (so I said that the amount of water should be more, because the elbows must be delicious and tasty to make them soft and rotten. It takes time to immerse. ).
6. When it is almost time later, you can use a spoon to scoop up the soup and continuously pour it on the elbow to make it evenly colored. Look at the hoof which is cooked with sugar-colored gravy is different.
7. Even the soup is fished out. It is very tasty and appetizing without soaking. Come and try it. It's really simple, but it can add a lot of color to your Spring Festival family banquet, and you can't finish it. It can be sliced, and it tastes great when you eat it on the morning of the first day of the new year.
Tips:The first step in order to make a good color and luster of the hoof is very important, that is, the color of fried sugar, with the color of sugar, the natural color of the stewed product is ruddy and especially appetizing.
