Name: Rock Candy Elbow
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 pork hock; Twenty grams crystal sugar; 3 pcs star anise; piece Cinnamon; piece ginger; 5 Tsaoko; Some Soy sauce; 3 teaspoons Fermented bean curd juice; A teaspoon salt; a little Chicken Bouillon Powder; A paragraph shallot; Some Peppercorns; 2 Red Sichuan Pepper; 2 teaspoons honey

Rock Candy Elbow

by The coolness in slow time

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Pork knuckle, also known as hoof, is rich in colloidal protein like pig feet. Pork is one of the main animal foods currently on the table. Pork fiber is relatively thin and soft muscle tissue contains more muscle fat. After processing and cooking, the meat tastes Especially delicious, soft and glutinous! "

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.