Rock Candy Elbow

Name: Rock Candy Elbow
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork knuckle; 5g ginger; 1/2 a piece shallot; 4 tablespoons Cooking Wine; 2 tablespoons Cooking oil; 2 pcs star anise; 1 small piece Cinnamon; 3 slices Bay leaf; 1g Angelica dahurica; 1 piece Tsaoko; 2 tablespoons Soy sauce; 3 tablespoons Fermented bean curd juice; 30g crystal sugar; 30g Sugar; 1g salt

by mature11

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

In the past, stewed pork knuckles had the bones removed. After the stewed pork knuckles were cooked, they were rolled up, cooled and sliced for consumption. This time I wanted to stew a whole, so I bought a black pork knuckle with thin skin and plenty of meat. I used to use a pressure cooker to stew this kind of big one in a hurry. This time I deliberately simmered it in a new casserole over the weekend. It is said that the simmered vegetables in the casserole are fragrant, and the finished product is really soft and waxy, and the meat tastes good. It's not fatty at all, and the fragrance is all locked. The casserole at home used to be white, but I don’t dare to stew this dark thing. The casserole will be stained and look ugly and appetite. This casserole is black, and the glaze is very delicate, but the lid is very beautiful, don’t worry. Leave a nasty mark!

Rock Candy Elbow

1. Wash the pork knuckles in a pot under cold water,

2. After boiling, add star anise, green onion, cooking wine, cook for 10 minutes, and boil the bleeding water fully

3. Prepare seasonings, soy sauce, light soy sauce, fermented bean curd sauce, cooking wine

4. Heat the casserole, add oil, two spoons of water, 30 grams of sugar, and stir fry the sugar color over a low heat, stirring constantly

5. Stir-fry until the sugar starts to bubble and change color, put the blanched pork knuckle into the sugar color

6. Add all seasoning

7. Add in hot water without pork knuckle

8. Cover and bring to a boil on high heat, change to low heat and simmer for about 1 and a half hours

9. Flip several times in the middle, cook until the meat can be easily pierced through with chopsticks, the soup is thickened, and the heat is turned off.

10. The pork knuckle is fragrant, soft and not greasy at all, and one is not enough to eat

Tips:
Tips
1. Boil the water in a pot with cold water to fully remove blood foam and peculiar smell; add star anise and cooking wine after the water is boiled in order to fully remove the fishy
2. Frying sugar color and adding water is to avoid badly frying coke
3. Adding hot water when stewing pork knuckle is to make the meat not tight
4. I fry the sugar color this time in a casserole, because the Heile casserole will not break even if it is boiled and cold quickly, so it is not a problem. Normal casserole cannot be fried like this.