Braised Pork Shoulder

Name: Braised Pork Shoulder
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork hock; Some salt; Some Sugar; Some Soy sauce; Some Cooking Wine; Some garlic; Some ginger; Some Aniseed; Some star anise; Some Dried chili; Some Cinnamon

by じJane 1.冄╚1

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Braised Pork Shoulder

1. Wash the pork knuckles and stir-fry them with hot water to control the moisture for later use. Heat oil in a pot, add a proper amount of sugar to boil, add the pork knuckles with controlled moisture and stir fry to evenly color; pour a little cooking wine and soy sauce to continue Stir fry evenly.

2. Add water, add ginger, garlic slices, pepper, star anise, cinnamon, dried chili, and bring to a boil.

3. After the soup is tumbling for a while, the guy simmers for at least one and a half hours (the longer the time, the tenderer the elbows).

4. Wait until the soup is almost bottomed out and put it on the plate!

Tips:
When melting the sugar, melt it slowly with a small fire, and constantly stir it with a spatula. When the sugar in the pot melts and produces small bubbles, put it in the elbow when the bubbles gradually disappear! If there is rock candy, it will be more beautiful!