Name: Home-herited Secret Braised Pork Knuckle
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork knuckle; 5g ginger; 2 pcs star anise; 30 capsules pepper; 40 capsules Fennel; 4g Cinnamon; 4 pcs clove; 2g Angelica dahurica; 1g Shanna; 30ml Soy sauce; 3 tablespoons salt

Home-herited Secret Braised Pork Knuckle

by mature11

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Although the marinated cooking method prevails in the south, there is a saying of "Southern Lubei Sauce". But the marinating method in the north seems to be more down-to-earth. The northern method generally has a darker color and uses a little more spices. This is a secret recipe passed down by the family, and it is generally not passed on. My stewed pork is usually this package. This is used for braised beef and braised pork knuckles, and different old braised (commonly known as old soup) are stored separately, and the more old braised (used repeatedly), the better the taste. The ones sold outside really don't have this taste, because a few key ingredients are added inside, and the stewed products are really distinctive, so fragrant. My friends said that they would leave the market several streets outside. I used this method to make braised pork knuckles. If I want to braise other things, I also use this method and ingredients.
Slice the marinated elbows into biscuits or steamed buns. The porridge in a bowl is too roundabout to eat. It can be used for breakfast or as a cold dish with a sauce for wine.
Pork knuckle is best to choose front elbow, thin skin, lean meat, less fat, and taste better.

Home-herited Secret Braised Pork Knuckle

1. Preparation materials: wash pork knuckle

Home-herited Secret Braised Pork Knuckle recipe

2. Put the pork knuckle in a pot of cold water, boil it and cook for 10 minutes to fully boil the bleeding water

3. Prepare the marinade, slice ginger or pat the whole piece

4. Wrap the halogen material in a gauze bag or a halogen material box,

5. Remove the pork knuckle and rinse with hot water, deboning

6. Put the pork knuckle meat and bone into a casserole, add hot water, old brine (do not add if there is none), dark soy sauce, salt, and brine bag (if there is old brine, pay attention to the amount of salt, don't be too salty), Bring to a boil over high heat and change to medium and low heat to stew

7. Cook until the meat can be easily pierced through with chopsticks, turn off the heat, and let it taste for two or three hours. If you have the conditions, it's best to get bored overnight. Finally, collect the juice on high heat until there is a small bowl of soup. Take out the marinade and ginger. Leave the marinade to cool in the refrigerator and store as an old soup. When you use it next time, add it directly to the pot. The sauce will make the meat more flavorful. When the meat is taken out and put out until it is not hot, it is better to roll it up with plastic wrap, and then it is better to slice it in the refrigerator overnight.

8. Slice it on a plate, or dipped in a sauce to eat.

Tips:
Tips
1. The front elbow has less fat and thin skin, which is more delicious
2. Use a pot of cold water for blanching, so as to fully remove blood foam and peculiar smell;
3. The remaining marinade needs to be fully cooled, stored in a clean glass container, and kept in a sealed refrigerator in the freezer. You only need to add water and spices when you use it next time; if it is not used for a long time, it needs to be frozen and stored.
4. When there is old bittern, add old bittern, pay attention to the amount of salt and soy sauce, the old bittern is very thick, relatively salty, and darker in color.