Dongpo Pig Knuckle
1.
Prepare the ingredients, scrape and wash the elbows, or use fire to burn the epidermis first, then scrape and wash, to make it cleaner; cut the green onion into sections, slice the ginger into thick slices, and pat for use.
2.
Put water in the pot, draw a knife on the meat beside the bones and cook, add some onion ginger and peppercorns (this onion ginger and peppercorns are extra-used), cook for about 15 minutes, remove it and remove the bones; Water and rock candy
3.
Stir-fried sugar color (juice): stir-fry sugar color with half of rock sugar, add a little hot water to adjust the sugar color and pour it into a bowl for later use
4.
After the deboned elbow is dried slightly, wipe it with a cloth, then pour a little oil in a pan, and heat it to 70% hot. Put the skin down into the pan and deep-fry the skin into golden color.
5.
After frying, put it on the plate for later use; put a bamboo grate under the casserole to prevent sticking to the pan
6.
Then disperse the green onion and the smashed ginger, put the pepper, pour the rice wine, add the other half of the rock sugar and the fried sugar-colored water, salt and soy sauce; finally put the elbow skin down
7.
Add hot water to the elbow, turn to a low heat and simmer for two hours, then continue to simmer for another hour. The soup is thick and the juice is collected.
