Rock Sugar Stewed Elbows Tonic in Autumn

Name: Rock Sugar Stewed Elbows Tonic in Autumn
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g pork hock; 50g crystal sugar; Some Soy sauce; 1 piece star anise; 2 pcs clove; Some Cinnamon; 3 slices Bay leaf; a little Cooking Wine

by Cat Duora

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

There are many flavors of elbows, and I prefer the flavor of heavy sauce. Lean meat will not grow old after being cooked for a long time, and will not dry without firewood; fat meat will be soft and sweet, not greasy and not greasy. After stewing, the sweetness of rock sugar and the aroma of soy sauce are mixed into the meat. The remaining soup absorbs the plumpness of the pork. Add some cabbage and use it for the next bowl of noodles! "

Ingredients

700g Pork Hock
50g Crystal Sugar
Some Soy Sauce
1 piece Star Anise
2 pcs Clove
Some Cinnamon
3 slices Bay Leaf
a little Cooking Wine

Rock Sugar Stewed Elbows Tonic in Autumn

1. Dehair the pork knuckles, soak in cold water for 15 minutes, remove the blood, remove and set aside

Rock Sugar Stewed Elbows Tonic in Autumn recipe

2. All kinds of spices are ready for use

3. Heat the oil, add rock sugar, wait for the rock sugar to melt, add the elbows (the side with the skin facing down), fry for about 5 minutes, turn it over, and fry for another 5 minutes; add the dark soy sauce and fry until the soy sauce sticks to the skin Just go up

4. Put in the pressure cooker, add water, and it will be 3/4 of the elbow; add spices and press in the pressure cooker for 25 minutes; just collect the juice