Name: Ingot Elbow
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Pork knuckle; Several quail eggs; A few rape; 1 small piece ginger; 1 short section Green onions; More than 10grains pepper; Some maltose; 50g crystal sugar; 6g salt; 1 capsule star anise; 25g Green onion; 1000g Fresh soup; 25g Shao wine; 500g Rapeseed oil; Some Water starch

Ingot Elbow

by Tail's Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

The elderly in the family love to stew soup, saying that the nutrients of the ingredients have been stewed into the soup, so the soup is the most nourishing. Especially in the autumn and winter seasons, chicken, duck, fish, radish, lotus root, kidney beans, kelp... the elderly will change the ingredients and stew the soup, so they have developed the habit of family members who love to drink soup. Without proper stewing ingredients, washing some vegetables, adding some tofu, will make a pot of soup, so that if a meal does not have a soup, you will feel that you are not full. Among the ingredients in the stew, the most commonly cooked is pork knuckle, which is called hooves in Sichuan, for no other reason. It is because hooves have bones, lean meat and pig skin, which can satisfy bone soup and supplement calcium. It also meets the requirement of pig skin to supplement collagen. It combines the advantages of stick bones, trotters and ribs stew soup, so it has become the most commonly eaten soup at home in autumn and winter. However, when eating nowadays, more consideration is given to factors such as health and weight, so that you will be stubborn in front of big meat, but often you still can’t resist the temptation of the creamy white thick soup. Often the soup is gone and the meat is gone. There is a lot left.
When summer is here, the stewed pork knuckle soup will be a little greasy, so I will introduce a piece of ingot knuckle. The pork knuckle is fried and simmered and eaten with quail eggs and vegetables to increase nutrition and replenish protein.

Ingot Elbow

1. One pork knuckle is about 1000 grams, rinsed and washed.

2. Add ginger, spring onion, and pepper to the boiling water and cook for 15 minutes on medium heat. After picking up, use maltose to spread evenly on the pig skin.

3. Put the oil in the pot on a high fire, turn off the heat after the oil is refined, and cool it down. When the oil temperature is about 50% hot, turn the heat on and put the pork knuckle down and fry it to make the skin crispy.

4. Boil quail eggs, peel off the shell, and fry until the skin is golden.

5. Remove the fried pork knuckle and put it in a casserole, add rock sugar, salt, star anise, green onions, fresh soup and Shao wine, and simmer slowly for about 3 hours after the high heat is brought to a boil.

6. Add the fried quail eggs and simmer for another 10 minutes.

7. Pick up the pork knuckle and place it in a serving casserole. The quail eggs are placed around the pork knuckle, and the ladle of cabbage is also placed around the pork knuckle after being blanched in boiling water.

8. Pour the soup into an iron pan, add water and starch to thicken it and pour it on the pork knuckles.

Tips:
1. When frying the pork knuckle skin, the oil temperature should not be too high, it is easy to paste if it is too high.
2. You can fry it harder, don't be afraid of a slight burnt on the surface, just scrape it with a knife.