Roubab's Dishes-----sauce Pork Knuckle
1.
The front elbow I use is relatively thin, so I use a knife to scrape away the impurities on the skin of the elbow.
2.
Wrap the washed elbows with clean cotton thread into a ham-like shape.
3.
Prepare the spices
4.
Put the oil in the wok for 3 minutes when it is hot, add the sugar and stir fry with a small fire.
5.
Stir-fry until the sugar has disappeared and put in an appropriate amount of water, then put the washed elbows into the coloring, and after the skin is colored, put it in the pressure cooker.
6.
Put water, (sauce and meat ingredients), cooking wine, green onion and ginger in the electric pressure cooker, a spoonful of light soy sauce, a spoonful of dark soy sauce, pour in the remaining soy sauce broth, add appropriate amount of salt.
7.
Put the elbows and big stick bones in the pressure cooker for 20 minutes
8.
Soak the pressed elbows in brine for 2 hours.
9.
Wrap the simmered elbows tightly with plastic wrap, and then put them in the refrigerator to cool thoroughly. (The elbows are very hot, it is best to take a clean towel and wrap it in plastic wrap)
Tips:
1. When making the sugar color, be sure to fry the elbow and put it in the pressure cooker, so that the color of the elbow is better.
2. Using a pressure cooker can save a lot of time, or you can use a deeper casserole to make it, the taste will be more mellow, but such a big elbow needs two or three hours of stewing, if you use the pot to take out the meat The skin will feel very sticky when the pressure cooker is used. The pressure cooker puts less water and will not mix with the soup. The marinated skin looks good.
3. Another method is to put the elbow directly into the pressure cooker after deboning, and then wrap the cotton thread first without deboning, so that the elbow will be more delicious~ but it is more troublesome to wrap the elbow after it is cooked, and it is hot and soft. It's not easy to wrap up~~ (It's convenient to get it as you like)
