Name: Braised Pork with Winter Bamboo Shoots
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Elbow; 2 pcs Winter bamboo shoots; 1 Fluttershy crystal sugar; 3 pieces Green onion ginger; 2 pcs star anise; 1 piece Cinnamon; 2 tablets Licorice; 2 pcs Dried red chili; 1 tsp pepper; 1 tsp Fennel; 1 tablespoon White wine; 2 tablespoons Cooking Wine; 2 tablespoons Soy sauce; Some oil; Some salt

Braised Pork with Winter Bamboo Shoots

by Scarlett WH

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Recently, the children in the family have "complained", saying that it has been a long time since they had eaten big meat dishes. Most of the children nowadays are carnivores. They start to complain when they eat a little vegetarian, but it is true that they have not made big meat dishes for a long time. So I went to the supermarket and bought an elbow. Pork knuckle, also known as hoof. Pork knuckle is divided into front elbow and back elbow. It has thick skin, many tendons, and heavy gum. It is suitable for cold dressing, roasting, soup making, stewing, braising, simmering and so on. The trotters are very nutritious and contain a lot of protein, especially a lot of collagen. Like the skin, it is a good food therapy to make the skin plump, moisturize, strengthen the body and increase fat.
The elbow can be called a big dish whether it is on the family table or the banquet. It is not how precious the elbow is. The key is that it takes a long time to cook. The shape and color of the finished dish are attractive to the eye; besides, the meat quality of the elbow is popular. Love, fat meat is not greasy, lean meat is not firewood. There are many ways to cook elbows, such as sauce-boiled, fragrant stewed, and steamed. . . It can be hot or cold. I prefer the taste of heavy oil and heavy sauce. Lean meat will not be cooked for a long time; the fatty meat will be soft and sweet, not greasy. Today, I want to pair with winter bamboo shoots, which are very seasonal ingredients in spring. Not only does it taste more delicious, but it also removes the greasy elbows. It is a very suitable pairing.
The elbow is relatively large, so it is easier to use an electric pressure cooker. After a long time of stewing, the sweetness of rock sugar and the fragrance of soy sauce are immersed in the meat, the color becomes bright red, soft and salty, and the juice is rich. Just grab a piece of meat and the trembling entrance, almost without chewing, you can swallow it in a nutshell, or swallow it whole, making eating more interesting. The winter bamboo shoots absorb the plump and fragrance of the gravy, making them fresh and tender, crisp and refreshing. If you use the leftover soup, add some vegetables, and then come to a bowl of noodles, it will be even more perfect. "

Braised Pork with Winter Bamboo Shoots

1. Cut winter bamboo shoots into small pieces and blanch them in a pot. Add appropriate amount of salt;

Braised Pork with Winter Bamboo Shoots recipe

2. Cook the winter bamboo shoots for 3 minutes and remove them for later use;

3. Boil the elbows in cold water, add 1 large slice of ginger and appropriate amount of white wine to help them get rid of fishy;

4. After the blood foam is boiled, remove the controlled dry water for later use;

5. Put the blanched elbow into a frying pan and fry it to make the surface slightly burnt;

6. Prepare braised aniseed and rock sugar;

7. While the fried knuckle is hot, smear the surface with soy sauce;

8. Put rock sugar and light soy sauce in the pressure cooker;

9. Put all the big ingredients prepared for braising into the seasoning steel ball, then put it into the electric pressure cooker, and add an appropriate amount of water at the same time;

10. Press the stew function key, the elbow will be simmered after 40 minutes;

11. Then add the blanched winter bamboo shoots and harvest the juice over high heat;

12. Add appropriate amount of salt and pepper to taste, and continue to collect the juice until the appropriate time. After the juice is collected, put it into a bowl, and sprinkle with chopped green onions on the surface.

13. Serve it.

Tips:
1. Blanch the winter bamboo shoots with a little salt to remove the astringency and oxalic acid; 2. The elbows should be blanched first to remove blood foam, and then fried in a frying pan to form a golden skin on the surface, and then smear it out while hot. Coloring; 3. When simmering the elbows, put all the anise into the seasoning steel ball to avoid excessive impurities in the dish; 4. First simmer the elbows in a pressure cooker, then add winter bamboo shoots and cook together, adding appropriate amount of salt Wait for the seasoning and collect the juice over high heat.