Braised Pork Shoulder

Braised Pork Shoulder

1. The pork knuckle is first roasted to blacken the skin with fire, hoping to get rid of the remaining hair and part of the peculiar smell.

2. Soak the roasted black pork knuckle in clean water for about two hours.

3. The charred part was soaked and soaked easily and brushed off easily. I didn't have such a big pot to cook, so I chopped it off.

4. Boil water in a pot, put green onion and ginger cooking wine in the water, and add pork knuckle to blanch water.

5. Blanch the water and remove the blood to be rinsed for later use.

6. Heat a little bit of oil from the pot and add rock sugar.

7. Stir-fry with rock sugar over low heat to melt, and continue to fry until maroon red.

8. Put a soup bowl of hot water and boil it into sugar-colored water for later use.

9. Put the boiled sugar-colored water into the pressure cooker, put the elbows in, put two slices of bay leaves, ten peppers, one aniseed, one grass fruit, ten fennel, small pieces of cinnamon, proper amount of tangerine peel, proper amount of green onion and ginger , Two dried chilies, a spoonful of oyster sauce, a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of soy sauce, and a spoonful of salt. Moved in the pressure cooker.)

10. After a meat-cooking program, the meat is just like that.

11. Remove the elbow and put it into a non-stick pot, strain the soup into the pot with a sieve, and simmer on the fire.

12. Boil the soup until the soup is thick and the skin of the elbow is ruddy, the finished product.

Tips:

When boiling rock candy, be sure to low heat and stir frequently.