Braised Pork Knuckle

Name: Braised Pork Knuckle
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Pork elbow; 4 pcs star anise; 1/2 a tree Green onions; Count Amomum; 2 small pieces Cinnamon; 1 piece ginger; Count Bai Kou; Some salt; Some Soy sauce; Count crystal sugar

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

My favorite is the elbow, especially the front elbow, which has a lot of bones and small meat. It is best used for sauce and stew.
There are no more seasonings, just a few commonly used flavors. Put it in a rice cooker and simmer slowly, turn off the heat when the chopsticks can be easily pierced through. If you want to taste it, don't take the elbow out, soak it in the soup for two or three hours or even longer it. The bones are removed first and then removed. How can you save trouble?
The hot elbows are a bit greasy. If you can't resist the temptation, you can eat two bites to relieve your gluttony. After letting cool, slice them into thin slices and dip them in hot and sour sauce. "

Braised Pork Knuckle

1. One pig’s front elbow, clean it and shave it off. If you want to be more clean and thorough, you can sing it on the fire and then shave it again.

2. The spices are ready, just a few commonly used ones, or you can adjust them according to your preferences

3. Put all the elbows, spices and seasonings into the inner pot of the rice cooker, and add enough water, but do not exceed the maximum water level of the rice cooker; you can also use an ordinary boiling pot.

4. Put the inner pot in the rice cooker, turn on the electricity, select the "soup" file, and you can do other things with peace of mind.

5. After the soup is boiled a lot less, and the chopsticks can easily penetrate the thick meaty place, you can cut off the power, soak the elbow in the soup for a few hours, and it will be more delicious! It can be taken out and eaten directly, or it can be stored in the refrigerator and sliced and dipped in juice for consumption

6. So tempting

7. After putting in the refrigerator, deboning, slice, and serve

8. Chop garlic, mince shallots, light soy sauce, vinegar, make a juice, and serve as a dip

Tips:
The front elbow of the pig has small bones and a lot of meat. You can choose this part of the braised sauce. As for the back elbow, whoever wants to buy it will buy it;
Spices can be adjusted according to taste, adding some rock sugar can brighten and increase freshness;
The time does not give specific suggestions, it depends on the pots used, the size of the firepower, and the taste you like.