Braised Pork with Rock Sugar

Name: Braised Pork with Rock Sugar
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork knuckle; Some shallot; A dozen tablets crystal sugar; 2 tablespoons Cooking Wine; 3 tablespoons Soy sauce; Some salt; Some Chicken Essence; Some Five spice powder; Some Dried chili; Some pepper; Some star anise; Some Tsaoko; Some Cinnamon; Some Bay leaf; Some Fennel; Some Water starch; Some ginger; Some garlic

by Little bug caught a cold again

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This elbow is red and attractive in color. After hours of slow stewing, it not only tastes thick and sticky, but also has no fatness at all. It is a real melt in the mouth.
At the family banquet of the festive reunion, not only children and men will be conquered by the fragrant flavor of this braised pork elbow with rock sugar, but even slim ladies will love this dish because the pork elbow is rich in collagen for beauty and beauty. The best choice for festive banquet guests! "

Braised Pork with Rock Sugar

1. 1. Put the elbow in boiling water and cook, while cooking, remove the froth until the froth no longer comes out. Take out the cooked elbows and wash them with water with kitchen paper (the clean water is to prevent the oil from splashing too much when the sugar is fried)

2. Cut the elbow from the side with a knife, cut to the bone in the middle of the elbow, cut a circle along the bone, and remove the bone. At the same time, use a knife to make a few strokes on the thicker parts of the meat to facilitate the taste, but do not cut the skin of the elbow.

3. Put the bottom oil in the wok, put a dozen crystal sugar, and heat it up on a low heat

4. Heat until all the rock sugar melts, and the sugar color turns brown, and small bubbles appear on the edges

5. Grasp this opportunity, immediately put the elbow skin down into the pot, turn it over with a spatula, all sides of the elbow are stained with sugar (note that it may be easier to splash oil, you can use the lid to block). Next, pour in cooking wine, light soy sauce, dark soy sauce, green onion, ginger and garlic and stir fry.

6. Pour in the water that has not covered the elbow, then add salt, chicken essence, and five-spice powder to taste (the taste of the soup is slightly saltier than the normal taste)

7. While turning the heat to a boil, add the Chinese pepper, star anise, grass fruit, cinnamon, bay leaf, cumin, dried chili and other stew materials.

8. Transfer to an electric saucepan and simmer for 3-4 hours

9. Before serving, pour an appropriate amount of soup into the wok, add a small amount of water and starch to thicken it over low heat, and pour it on the elbows.

Tips:
1. The elbows must be washed as clean as possible before frying the sugar color

2. The oil will splash when frying the sugar color. If it is too difficult to turn the elbow, you can first remove the pot from the fire and take it to the elbow. After the sugar color is evenly applied, add light soy sauce cooking wine and other seasonings to the fire again. , Sugar will not burn.