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Braised Pork (home Edition)
by Run after you and lose your shoes
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Burn the elbow skin with a spray gun, soak it in warm water for about 15 minutes, and use a knife or steel wire ball to clean the surface of the burnt material.
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2. Prepare ginger, green onion, dried chili, and stew package.
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3. Boil the elbows in a pot of cold water, blanch the liquor with a high degree of white wine. After the water is boiled, skim the scum, cook for 5 minutes and remove the impurities on the surface.
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4. The side of the blanched knuckle is cut with a knife to make it easier to taste, and it is wrapped with gauze to prevent the pork knuckle from falling apart during the stewing.
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5. Stir-fried sugar color: Put half a tablespoon of water, 1 tablespoon of white sugar, and a little vegetable oil in a pot and fry until maroon red, add a bowl of boiling water and bring to a boil.
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6. Put the elbow into the pressure cooker, put green onion, ginger, dried chili, stewed meat bag, sugar color, soy sauce, salt, put a little dark soy sauce, add enough warm water, steam pressure on the pressure cooker for 40-50 minutes, turn off the fire and naturally reduce the pressure .
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7. Put 3 tablespoons of boiled elbow soup into the pot, add a little chicken essence to season, boil the water, starch thicken, and add a little cooked oil to increase the brightness of the juice.
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8. Put the boiled elbows into a plate and drizzle with gorgon juice.
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9. The finished product is bright red in color, soft and salty.
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