Braised Pork Shoulder

Name: Braised Pork Shoulder
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece pork hock; 1/2 teaspoon Soy sauce; 1 shallot; 2 pcs star anise; 1 teaspoon Cooking Wine; 3 capsules pepper; 4 teaspoons Sugar; 4 slices ginger; 2 tablets scented tea; 3 teaspoons salt

by Jin Feng Qiwu

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

One of the birthday dishes, the elbow is too big, made with a pressure cooker, save time. "

Braised Pork Shoulder

1. Wash the pork knuckle, boil it in water for a while, blanch the blood

2. Take out the cooked elbows and wipe off the moisture on the elbows with kitchen paper

3. Put oil in the pot

4. Put the sugar, then turn on the fire, make the soup on a low heat

5. Heat until all the sugar melts, and the color of the sugar turns brown, and there are small bubbles on the edges, put in the elbows,

6. Flip to make the elbows sugary

7. Put green onion, ginger, star anise, bay leaves, cooking wine, pepper, salt, and appropriate amount of water in the pressure cooker

8. Put in the elbows, and put in the water that has not reached the elbow. Put more, after covering the pot, let the pressure cooker air on high heat for about ten minutes; switch to low heat and simmer for 45 minutes, then turn off the heat.