Dongpo Pig Knuckle
by English-English recipes
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Prepare ingredients.
2. Wash the elbows and make a small cut along the bone.
3. Boil in a pot of warm water and simmer for 20 minutes.
4. Take half of the rock sugar into the pot and stir-fry the sugar color with water.
5. Stir-fry until as shown in the picture and add a little hot water to make sugar color.
6. Pour into a small bowl.
7. Let the boiled elbows dry for a while and then remove the bones to dry the moisture on the surface of the elbows.
8. Separation of flesh and blood.
9. Pour a small amount of oil in the pot, heat it to 70% hot, put the elbow skin down and sear until golden brown (pictured).
10. Put a grate in the casserole, put green onion, sliced ginger, rock sugar, and pepper on top.
11. Put the elbow into the casserole with the skin facing down, and heat the water to three quarters.
12. Put soy sauce.
13. Put rice wine.
14. Put the salt, bring to a boil and turn to low heat.
15. Cover and simmer for 2 hours, add sugar color, and simmer for 1 hour for a total of 3 hours.
16. You can also pour the soup on the elbow with a small spoon.
17. Put the elbows in a plate before eating, and a little water starch can be hooked in the soup.
Tips:1. Step 9. Don't put too much when searing the skin, just burn the skin until it is golden brown, and be sure to dry or wipe the moisture on the surface of the elbow. Turn on medium heat when baking. It is best to wear gloves and operate a little farther away from the pot to prevent burns.
2. Stew the elbows with low heat. Because the casserole has a strong heat storage function, the soup will boil even with the smallest fire. It is easy to simmer the soup before the elbows are cooked.
3. Be sure to put something under the elbow, otherwise the meat will stick to the casserole easily. If you don't have a grate, you can also prick one with chopsticks.
4. When simmering for 2 hours, the elbow can be turned over. When the simmering is finished, turn it over again to make the skin face down. The soup will be thickened over medium-high heat, and the sweet aroma will come out.
