Pork Knuckle with Sauce
1.
Wash the pork knuckle and put it in the refrigerator to quickly cool down for 20 minutes, so that the pores will shrink quickly, and the skin will not loose when stewed, and it will be more elastic.
2.
Bring water to a boil, add pork knuckle, chili joints, pepper joints, ginger slices (half), green onions (half) Huadiao wine, salt (half), cover the pot and cook on medium heat for 30 minutes to get greasy taste.
3.
Boil the pork knuckle and start another pot of sugar color, add rock sugar, a small amount of water, and fry the sugar color. The sugar color changes from white to boiling, from boiling to red, and from red to brown (cockroach color). The eyes must be fast, the frying spoon keeps turning around, and when it turns into a brown color, immediately add water and serve.
4.
Send a picture of the finished sugar color. It is best to use this as a standard. The color is not ruddy when it is fried, and it will have a bitter and astringent taste when it is old. The boiled sugar color juice will not be very sweet. The key is to add red to the food.
5.
I forgot to take the photo in the step of seasoning the marinade. I expressed it in text form. Please forgive me. Let me talk about the production of the marinade bag. Put star anise, cinnamon, Angelica dahurica, red pepper and white pepper in the marinade bag, and then put it in the heat. Soak in water for 15 minutes to remove the smell of medicine. Pour the sugar-colored juice into the casserole, pour the fresh soup, boil the marinade package over high heat, and then drain the pork knuckle from the greasy pot into the casserole (the water must cover the pork knuckle to let it fully infuse) Old ginger, green onions, white wine, light soy sauce, boil, cover the pot and turn to low heat and simmer for 4-5 hours.
6.
You can use chopsticks to pierce the skin before you start the pot. If you say that you can wear it lightly, it means that it is cooked. (You can taste the salty soup according to your own taste. After talking, add a little salt and stir it for 10 minutes. ) Then drain the pork knuckle and put it on a plate. Use a colander to pour the soup on the pork knuckle and serve.
Tips:
1. The hair of pork knuckle must be burnt clean, otherwise it will sting the mouth.
2. The pork knuckle after roasting and washing should be cooled quickly to ensure that the pores shrink quickly, and the pork knuckle will have a shape after the finished product, and the meat will be elastic.
3. Pay attention to safety when frying sugar color. The temperature of sugar color is very high. Remember not to make too much action when you put the water in. It will hurt yourself when it gets stained.
4. After the halogen material is packaged, it must be soaked in hot water more to remove the greasy taste of the spice epidermis.
5. It is recommended to use a casserole to boil for 4-5 hours on a low heat. After all, slow work will produce meticulous work. The simmered stuff will definitely be fat but not greasy, and the soup will be as clear as water. In order to save time, you can also cook it in a pressure cooker for 30 minutes, which is stuffy. In 20 minutes, you can reach the glutinous rice cake when you start the pot, but the sugar color of the soup is definitely not comparable to that of a low fire. The protein ingredients are pressed out, and it will be a little greasy. This method can be used in restaurants and restaurants, and the overall taste will not Have too much influence.
6. After starting the pot, you must use a colander to leak the residue in the marinade to ensure that the dishes are refreshing on the table and the bibimbap tastes excellent.
