Braised Pork Shoulder
by Thanksgiving
Favorite
Difficulty
Easy
Time
1h 30m
Serving
3
Ingredients: One elbow weighs about 1200 grams, one green onion, one ginger, appropriate amount of rock sugar, salt, edible oil, soy sauce, cinnamon, grass buckle, ginger, clove, angelica, grass fruit, fennel, fennel, and Chinese pepper. Method: 1. Put the elbow in clean water and soak it to get clean blood. 2. Use a disposable razor to clean the fur on the outer skin for later use.
3. Put the elbows in a clean basin, spread the elbows evenly with soy sauce, and let stand for ten minutes.
4. Put oil in the wok, add rock sugar, and fry.
5. After the rock sugar has melted, add bay leaves, star anise, and cinnamon, stir fry, and fry the flavor of aniseed.
6. Put the elbow in the pot and stir fry.
7. While frying, blanch the soup with the skin. At this time, the skin of the elbow is red and attractive. By this step, the production has been more than half successful.
8. After the sugar color is good, add the scallions and sliced ginger and stir fry for a while.
9. Add enough water, it is best to completely fill the elbow, start to cook, until it is crispy, in the middle of the cooking, in order to better taste, use chopsticks on the elbow a few more times to make the soup Enter the inside and put the salt in when the chopsticks can be smoothly inserted into the elbow
I don’t have a pressure cooker, so the production process is much slower. I cook it in a gas stove, an induction cooker and a rice cooker one after another. If you want to be delicious, you can’t be afraid of trouble. The purpose of moving into the rice cooker is for simmering, using a rice cooker. The elbow will be simmered and crispy in the state of heat preservation. My method is to adjust the gear to heat preservation after the meat is cooked. When the heat is kept for half an hour, cook for 10 minutes, so that it can go back and forth two or three times, and then keep the heat preservation state. In storage, although there are a lot of lean meats, they are not firewood at all, crisp and rotten, but they do not fall apart and the shape is maintained well.
3. Put the elbows in a clean basin, spread the elbows evenly with soy sauce, and let stand for ten minutes.
4. Put oil in the wok, add rock sugar, and fry.
5. After the rock sugar has melted, add bay leaves, star anise, and cinnamon, stir fry, and fry the flavor of aniseed.
6. Put the elbow in the pot and stir fry.
7. While frying, blanch the soup with the skin. At this time, the skin of the elbow is red and attractive. By this step, the production has been more than half successful.
8. After the sugar color is good, add the scallions and sliced ginger and stir fry for a while.
9. Add enough water, it is best to completely fill the elbow, start to cook, until it is crispy, in the middle of the cooking, in order to better taste, use chopsticks on the elbow a few more times to make the soup Enter the inside and put the salt in when the chopsticks can be smoothly inserted into the elbow
I don’t have a pressure cooker, so the production process is much slower. I cook it in a gas stove, an induction cooker and a rice cooker one after another. If you want to be delicious, you can’t be afraid of trouble. The purpose of moving into the rice cooker is for simmering, using a rice cooker. The elbow will be simmered and crispy in the state of heat preservation. My method is to adjust the gear to heat preservation after the meat is cooked. When the heat is kept for half an hour, cook for 10 minutes, so that it can go back and forth two or three times, and then keep the heat preservation state. In storage, although there are a lot of lean meats, they are not firewood at all, crisp and rotten, but they do not fall apart and the shape is maintained well.
