Braised Pork Knuckle

Name: Braised Pork Knuckle
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece pork hock; 500g Old soup; Some oil; Some salt; Some Soy sauce; Some crystal sugar; Some Aniseed; Some shallot; Some ginger; Some Cinnamon; Some Tangerine peel

by Gluttonous

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This dish of "Stewed Pork Knuckle" is maroon red in color, soft and glutinous in taste, and rich in fragrance. Pickles and stewed vegetables are not only called differently, but also different in cooking methods. Generally, when making pickles, the main ingredients should be marinated in advance, then cooked in the miso soup, and the sauce should be dried without leaving the old soup. When marinating dishes, the main ingredients do not need to be marinated. Instead, put them in the marinade directly after removing the fishy ingredients. Bring them to a boil on a high fire, simmer them over a low fire, and soak them in the marinade for a while. Save the marinade as an old soup and use it repeatedly. "

Braised Pork Knuckle

1. Soak the pork knuckles in clean water for about 2 hours to remove blood.

2. When soaking pork knuckles, put clean water and tangerine peel in the pot and soak for more than 30 minutes. Wash the soaked pork knuckles, put them in a pot soaked in tangerine peels, boil for about 2 minutes, then turn off the heat.

3. Wash the boiled pork knuckles with clean water.

4. At the same time prepare old soup, aniseed, cinnamon, green onion, and ginger slices.

5. Stir-fried sugar color: Put an appropriate amount of oil in the pot, add rock sugar, and stir-fry on low heat to make it brown. Put in the washed pork knuckles and stir-fry repeatedly to make the skin color.

6. When the skin of the pork knuckle is colored, add aniseed, cinnamon, green onion and ginger. Add appropriate amount of dark soy sauce and continue to fry until the sauce is evenly coated on the pork knuckles.

7. Add the old soup, and then add an appropriate amount of water. After boiling, remove the foam and add salt to taste.

8. Brine in a small fire for about 90 minutes. During this period, the pork knuckle should be turned three times to ensure the flavor. Marinate the pork knuckles until the pork knuckles are fully cooked, and soak for more than 2 hours.

9. Put it out of the pot and serve it on a plate, ready to taste.

Tips:
1. The marinating time is for reference only. The size of the pork knuckle is different, and the marinating time is also different.
2. Both hot and cold food are good.
3. Save the marinade as an old soup and use it next time.