Dongpo Pig Knuckle
1.
Raw material map, wash the elbows to clean the hair, soak the soybeans in advance
2.
Put half a pot of water in a casserole, add shallots, ginger, star anise, cinnamon, pickled peppers, green pepper, bay leaves, and bring to a boil
3.
Boil the elbows in the pot and put a little cooking wine in the water
4.
Hit the elbow with a fancy knife, because the three-pound elbow is too big or it will not taste good. If it is small, we won't use the fancy knife.
5.
Put rapeseed oil in the pot
6.
When there is no foam, add dried chili and dried pepper to fragrant
7.
Take out the pepper and chili, add the elbow and fry on both sides
8.
When frying until both sides are yellow, the excess oil is poured out
9.
Put in dark soy sauce, light soy sauce, rice wine (my family doesn't like sweetness, according to personal taste, you can use sugar to saute it), and stir-fry for a while
10.
Put it in a casserole and cook for two hours on low heat, then collect the juice on high heat, and remove the spices in the middle.
11.
The family couldn't wait, and the dried juice was confiscated and served on the table, accompanied by a stack of small ingredients, delicious.
