Liuxiang Pork Knuckle
1.
Put a pot with cold water, put the elbow into the pot, turn on high heat;
2.
In the process of blanching, turn your elbows over from time to time to make the elbows evenly blanched;
3.
When blanching the water, free up the 4 scallions to separate the green and white scallions, and cut 15-20 slices of ginger;
4.
Wrap 1 star anise, 1 teaspoon of Chinese pepper, 4 bay leaves, 1/2 grass fruit, 1 piece of cinnamon, and 1 piece of tangerine peel with gauze and tie it into a seasoning packet;
5.
After the elbows have boiled and foamed, wash them with hot water, then put them in an electric pressure cooker, then put in the seasoning bag, green onion and ginger slices, about 30 grams of rock sugar, 1 tablespoon of brown sugar, 1/4 cup of light soy sauce, 1/ 4 cups, 1/4 cup of cooking wine;
6.
Set for 30 minutes, when the time is up, turn the elbows and press for 5-8 minutes;
7.
When the time is up, pick up the soup and put it in a deep pot. Put the elbow in a narrower deep pot to make the elbow soak in the soup;
8.
Use a mesh screen to skim the surface foam;
9.
Raise the fire to collect the juice;
10.
Collect the juice to about 1/4 of the original amount of juice, then reduce the heat;
11.
Spoon up about 1 large cup of soup into a small pot;
12.
Add 1 tbsp maltose, 1 tbsp light soy sauce, 1/2 tsp black pepper powder, starch water blended with 1/2 tbsp cornstarch + 2 tbsp clear water, raise medium heat, stir constantly, and cook until it starts Soak, turn off the heat, and pour the juice on the elbow. The coriander next to it is only for decoration, and you can omit it if it is not for presentation.
Tips:
When we brine pig's hands and feet, we always want their skin to be bright and beautiful. We can add a proper amount of maltose after harvesting the juice to make it more beautiful and translucent. If you don't prepare maltose for a while, you can use honeycomb instead.
