Pork Knuckle in Sauce
1.
Main ingredients: pork knuckle and an auxiliary ingredient: vegetable oil, salt, bean paste (optional), soybean paste (sweet noodle paste can be used instead), ginger, 2 star anise, 2 bay leaves, 1 piece of Angelica dahurica (not too much, the taste of Chinese medicine is too strong) Out) 10 grams of cinnamon, 5 grams of rock sugar, 5 grams of soy sauce, 10 grams of light soy sauce, 20 grams of ginger, 2 grams of cumin, 1 green onion, 2 grams of red yeast rice powder
2.
, Wash the pork knuckle, boil the pot under cold water directly, do not cook for too long, watch the bleeding foam out and then out of the pot, wash with water, if there is residual hair, clean it up. Slice the ginger, wash and cut the green onion into sections, and put all the spices in the seasoning box.
3.
Heat the pan with cold oil and heat the oil to 80% of the heat. After the bean paste and soybean paste are fried, the flavor of the sauce and the red oil are produced.
4.
Stir fry the pork knuckles evenly, and stir fry the cooking wine evenly. It is best to add Huadiao wine.
5.
Add soy sauce and light soy sauce and stir fry to evenly color.
6.
Add clear water, add rock sugar and seasoning box, 2g of red yeast rice powder, and boil on high fire. If you cook directly in a pot, you must add more water. The water will be consumed more when it is cooked (the simmering time is about 1 hour, add After rock sugar and salt, continue to simmer until the meat is rotten (you can easily insert it with chopsticks), and re-adjust to high heat to collect the thick soup.) You can add a little salt, not more, because the bean paste and soybean paste are very salty.
7.
I made it in an electric pressure cooker. You don’t need to add too much water. Just cover the pork knuckle and pour it into the electric pressure cooker. Add ginger and rock sugar
8.
Choose the pork knuckle function, each electric pressure cooker has a different function, just choose the right one, so that the pork knuckle burned out saves time and is particularly soft and glutinous.
9.
The electric pressure cooker starts to work. When the time is up, take out the pork knuckle and put it on a plate, filter out the spice impurities in the soup, and pour it on the hooves. You can also add water starch to thicken the gorgon, and pour it on the pork knuckle to make it taste better. Sprinkle scallions on the table and decorate it nicely and deliciously.
Tips:
1. It is best to blanch the pork knuckle in a cold water pot, so that the blood foam can be quickly removed and the smell can be removed after slowly heating up
2. Cooking pork knuckles in an electric pressure cooker will consume less water. Do not add more water.
3. After the pot is out, if the soup is not bright and the fragrance is not strong, you can pour the soup on the pork knuckles with water starch to make the taste more rich.
