Piaoxiang Shili Lao Peking Sauce Pork Knuckle
1.
After the pork knuckles are plucked, wash them and dry them with kitchen paper.
2.
Use a sharp blade to remove large bones. Be careful not to tick all the skins here, you can also ask the merchant to remove it for you when you buy it directly!
3.
Picked elbows, big bones can be stewed in soup, here only elbow meat
4.
Tie the cotton thread, cool the pot under the water, boil the bleeding foam, remove it, and dry it for later use
5.
Blanch the elbow soup to skim the blood foam, filter out the impurities, pour it into the container, and set aside
6.
Prepare all the ingredients, put the dried yellow sauce and the sweet noodle sauce 1:1 together, and stir well.
7.
Pour clear water into the pot, pour in rock sugar or yellow sugar after the water is warm, you can also put brown sugar, and start to boil the sugar!
8.
As shown in the picture, when the sugar boiled from big bubbles to small bubbles, the sugar is ready, change to low heat.
9.
Quickly put in the pork knuckle and dip evenly into the sugar
10.
After the pork knuckle is evenly dipped in sugar, add all the spices and fry until fragrant, then add the onion, ginger, garlic and onion to fragrant.
11.
Add cooking wine, light soy sauce, or a little dark soy sauce if the color is light. Pour the sauce and rose fermented bean curd at this time
12.
Then add the filtered broth to a boil over high heat. The amount of water is exactly two-thirds of the elbow. Then turn to low heat, cover the pot and simmer for 1.5 to 2 hours. Just use chopsticks 🥢 to insert it easily, don't stew too badly, otherwise the finished product will not be sliced!
13.
Remove all the seasonings, open the lid of the pot and collect the juice over high heat. Soak the juiced knuckles in the soup for more than 10 hours to taste better, or you can soak them until the soup is cold. Pack the bag and put it in the refrigerator, take it out of the refrigerator when eating, and untie the cotton rope.
14.
Cut into thin slices, dipped in vinegar and garlic to taste more authentic! It is recommended to set aside a portion of the old soup for the first time, and pour it into the old soup next time the sauce is more fragrant!
