Name: Braised Pork Shoulder
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Trotters; 30g oil; 2g Oyster sauce; 3g star anise; 3g Cinnamon; 10g Zhu Hou Sauce; 5ml Soy sauce; 15g salt; 2g Dried chili; 1g pepper; 30 ginger; 10g shallot; 30g garlic; 1g Bay leaf

Braised Pork Shoulder

by Wu big fat paper

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

I wanted to make braised pork, but I only had elbows at home, so I tried to make elbows with braised pork.

Braised Pork Shoulder

1. Just because there is no cinnamon at home, it’s dry and spicy, and the pepper is hot, so I won’t put it

2. spare

3. The meat must be under cold water so that the nutrients will not be lost. Put a few slices of ginger and boil together. Remove and wash the meat, skim off the foam from the cooking water and set aside

4. Heat oil in a wok to 60% oil temperature, add rock sugar

5. Stir continuously over medium heat until the sugar is completely melted and turns yellow and slightly bubbling, as shown in the figure,

6. Add the pig's trotters and stir fry quickly until they are completely coated with sugar. Add light soy sauce, fuel consumption, column sauce, and soy sauce, stir fry quickly until golden brown.

7. Add the broth that you just boiled meat, and just fill it with the meat, add green onion, ginger, dry and spicy, pepper, cinnamon, star anise, bay leaves, garlic, and bring to a boil over high heat.

8. Transfer to a clay pot, low heat, and simmer until half of the soup is left to season. Continue to simmer until the meat is tender. It takes about 1.5 hours.