Dongpo Pig Knuckle

Name: Dongpo Pig Knuckle
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork elbow; 1 piece ginger; 1 piece shallot; 1 piece star anise; 20 capsules pepper; 1 piece Cinnamon; 2 tablets Bay leaf; 1 piece Tsaoko; 3 tablespoons Rice wine; 60ml Soy sauce; Some salt; Some crystal sugar; 50ml Peanut oil; Some June Fresh Soy Sauce

by Turn around and fall in love with the cook

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

On my son’s birthday, there were a lot of friends and relatives in the house. It was very atmospheric. I prepared a recipe the night before. The recipe consisted of 12 dishes, a soup, and a bowl of longevity noodles. Let my son see if it suits him. My son was very happy after seeing it, saying that I shouldn’t be too troublesome, just keep it simple. Hearing what he said, I have a bottom line. Let's do it according to my thinking. As a mother, I want to do my best to satisfy his wishes as much as possible, make him happier and relieve his pressure. Let’s talk about the topic, I will take out the fifth dish "Dongpo Knuckle" in the cold dish and share it with you. I hope you like it.
Everyone said yes after eating! I tasted it and it tasted really good, especially the elbow skin was fragrant and not greasy, and it melted in the mouth. "

Dongpo Pig Knuckle

1. Boil on high heat for 15 minutes, take it out, clean and drain;

2. Put oil in the pot, add rock sugar, stir fry rock sugar over medium and low heat, and stir fry continuously;

3. When the rock candy is bubbling, turn off the heat and put in the pig's front elbow, evenly hang the pig's front elbow with sugar color;

4. Put the green onions, ginger, star anise, pepper, cinnamon, bay leaves, grass fruit, rice wine, light soy sauce, dark soy sauce, and salt into the brine pot,

5. Cover the pig’s front elbow with water, then turn to a low heat and simmer for 1 and a half hours after the high heat is brought to a boil;

6. Simmer for an hour and a half, and there is still soup;

7. Put it on the plate and bring it to a boil in a steamer, then steam for 1 hour;

8. Steamed pork front knuckle;

9. Put it in the soup pot again to collect the juice on high heat, and use the soup spoon to pour the juice on the elbow continuously;

10. Boiled pork elbow;

11. After serving it and letting it warm, wrap the pig's front elbow tightly with food wrap, store it in a cool place, or refrigerate it for 24 hours;

12. This is the pig's front elbow made the night before, and I used it the next day;

13. Cut the pork elbow, mix the juice with minced garlic, chili oil, and pour in June fresh soy sauce. Let’s start eating. Everyone said it tastes good and tastes good!

Tips:
1. When collecting the juice on a high fire, use a soup spoon to pour the juice on the pork knuckles while collecting the juice. When the soup is thick, turn off the heat; do not drain the soup, which will affect the taste;

2. If it is troublesome, you can omit the steaming process and simmer in a soup pot for 2 and a half hours.