Name: Ham Stewed Knuckle
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some pork hock; Some Ham; Some Shiitake Mushrooms; Some Winter bamboo shoots; Some Green onion ginger; Some Broth; Some Water starch; Some Cooking Wine; Some Chicken Essence; Some sesame oil

Ham Stewed Knuckle

by Honey kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Original excerpt: Jia Lian picked two plates of delicacies from the table and put them on top of the tart for self-eating. Sister Feng said again: "Mom can't chew that, and his teeth are completely dead." Yin Xiang Ping'er said: "I said that the bowl of ham stewed elbow was bad, and it happened to be for my mother. Why didn't you take it? Go and get them warmed up?" Then he said: "Mom, you can taste the Huiquan wine your son brought." (Sixteenth Chapter)
To be honest, this ham, apart from the fast-food cooked ham products, we really can’t see the authentic fire meat, so we used the universal Taobao to buy the famous Nuodeng ham mentioned in "China on the Tip of the Tongue" After waiting for 5 or 6 days, it finally arrived. It is fresh and fragrant, and suitable for fat and thin. It is most suitable for cooking with elbows! Stewed pork shoulder with ham is a famous dish in the Qing Dynasty. Today, Zhenjiang and Yangzhou are still used in this food. I chose a recipe to make it. The finished dish is very good, the meat and vegetable match is also suitable, and the taste is quite delicious. My husband praised it. Fan, um, a sense of accomplishment, come on! "

Ham Stewed Knuckle

1. Prepare materials

2. Clean the pork knuckle, add a little cooking wine after blanching thoroughly, add green onion and ginger to cook, remove the bones, and slice the knuckle

3. Wash the mushrooms and hair well, wash the winter bamboo shoots, slice them, and slice the ham for later use

4. Remove the stems of the shiitake mushrooms, add the shiitake mushrooms and the cut winter bamboo shoots with thin slices of ham and elbow slices.

5. Let the stewed elbow soup cool down and remove the oil, filter and pour it into a deep dish. The ingredients are not well-coded.

6. Steam on high heat for 20 minutes, turn to medium heat, and steam the ingredients until crisp

7. Decant the soup

8. Season in a pot, add chicken essence, sesame oil, bell peppers and carrot diced, thicken the porridge

9. Re-pour the adjusted soup onto the steamed ingredients.

Tips:
1. No need to add salt. If you are afraid of saltiness, soak the ham in advance. After steaming, season the soup to thicken it according to its saltiness!

2. Don't stew too badly when the pork knuckle is off the bone, otherwise it will be difficult to cut into slices. The hands are too oily when the bone is removed, so take one less shot.