Name: Braised Pork Shoulder
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork knuckle; 1 stage shallot; 2 capsules star anise; 1 small piece Cinnamon; 2 tablets Bay leaf; 2 pcs Dried chili; 20g crystal sugar; 15g Soy sauce; 500ml Broth; 10g Cooking Wine; 4g salt; 2 tablets ginger; 50ml Vegetable oil; 1/2 bowl Water starch

Braised Pork Shoulder

by West Horse Gardenia

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Braised pork elbow is a hard dish for banquet guests in the north. It has the meaning of prosperous and round. The braised pork elbow has the characteristics of bright red color, fat but not greasy, but not bad. It has the characteristics of color, fragrance, taste and shape. good.

Braised Pork Shoulder

1. Get elbows ready

2. Prepare star anise, bay leaves, cinnamon, chili

3. Slice green onion, slice ginger

4. The old soup is taken out of the refrigerator and defrosted

5. Soak the elbow in water for more than 2 hours

6. Blanch after washing

7. Pour a small amount of oil into the pot and sauté the shallots, ginger, star anise, cinnamon, chili, and bay leaves

8. Add soy sauce, rock sugar, old soup, cooking wine, salt and hot water

9. After boiling, pour the soup into the pressure cooker, put the elbows in the water, cover the pot, press for 40 minutes, turn off the heat and simmer for more than 4 hours

10. Take out the elbows and put them in a larger bowl

11. Put it in the steamer, pour the broth and steam for 1 hour

12. Put the steamed elbow on the plate

13. In another pot, pour the steamed elbow soup, boil and add water starch

14. Just pour the soup on the elbow

Tips:
If there is no old soup, you can replace it with water. The rest is the soup to filter out the impurities. Put it in the refrigerator to get the old soup. It can be used next time. After turning off the heat, do not open the lid of the pressure cooker, and marinate for more than 4 hours, so that the elbow will taste better.