Pork Elbow with Spicy Sauce

Name: Pork Elbow with Spicy Sauce
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1250g Pork knuckle; 10g salt; 50ml Cooking Wine; 15g chili sauce; 20ml South milk; 10g ginger; 15g Chives; 5g star anise; 5g Cinnamon; 5g Bay leaf; 1 piece Luo Han Guo; 20g Dried chili; 20g Red Yeast Rice; 1500ml Broth; 15ml Vegetable oil; 15g Chili powder; 20g Beef sauce; 4g Thirteen incense; 15g Soy sauce; 6g Refined salt; 10g Red oil

by Tail's Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

It's the Spring Festival, and every household must purchase New Year's goods, and prepare some cured products, chicken, duck, and fish in advance. In addition to preparing a sumptuous New Year's Eve dinner, it can also cope with the unexpected needs of visitors during the few days of the New Year.
Using pork knuckle to make a fragrant elbow can not only make your Spring Festival table richer and fuller, but also taste fat but not greasy, and it also has a freshness in addition to the spicy flavor. Let those friends who are used to seeing marinated products at the Spring Festival table have some small surprises.

Pork Elbow with Spicy Sauce

1. Raw materials required for sauced pork knuckle

2. Rinse dried chili with water and set aside

3. Red yeast rice wrapped in gauze or tea bag

4. Wash the fresh pork elbow, blanch it and set aside

5. Take a casserole, put it on a bamboo mat or steamer paper, and put in the pork knuckle

6. Then add refined salt, cooking wine, Guilin hot sauce, southern milk, spices, ginger, chives, dried chilies and packaged red yeast rice, and then add the fresh soup (the fresh soup is subject to the pork knuckle)

7. Bring to a boil on a high fire, skim off the foam and simmer on a low fire

8. Simmer until the pork knuckle is soft but not rotten, and remove when the color is bright red

9. Bone and slice after cooling

10. Condiments needed to prepare seasoning dishes

11. Place a wok on a low heat, add vegetable oil, add chili powder and saute until fragrant

12. After turning off the heat, add fresh soup, Axiangpo beef sauce, thirteen spices, refined salt, light soy sauce, and red oil to make a spicy sauce