Rock Candy Elbow
1.
The skin of pork knuckle can be burnt with fire to remove fishy and residual hair. This is boneless pork knuckle.
2.
Wash the roasted elbows well.
3.
Add clean water to the pot, let the elbows boil the bleeding foam and control the water. Use kitchen paper to absorb the water so as not to splash the oil on your body when you get out of the pot.
4.
Prepare the pepper, star anise, green onion, ginger, cinnamon, bay leaf, white kou, rock sugar, and Sichuan pepper.
5.
Heat the oil from the pan and add an appropriate amount of rock sugar.
6.
Boil the sugar-colored claret and put it into the elbow.
7.
Fry until both sides are colored and add the prepared fermented bean curd juice to increase the ruddyness of the elbows.
8.
Add the right amount of water soy sauce, salt, honey and auxiliary ingredients, turn to a low heat and simmer for about two hours. Slowly collect the juice (wok used). After a proper amount of time, the juice can be collected and poured onto the elbows.
9.
The delicious rock candy knuckles are out of the pot.
10.
The mouth melts sweet, salty and soft.
11.
Fat but not greasy.
Tips:
Pork knuckles are rich in nutrition and are a good product for beauty and beauty, which can plump the skin.
