Sauce-flavored Knuckle

Name: Sauce-flavored Knuckle
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Pork knuckle; 1 stage Green onions; 5 slices ginger; 2 teaspoons Soy sauce; 5 teaspoons Cooking Wine; 4 teaspoons Doubanjiang; 20 capsules pepper; 3 pcs star anise; 5 pcs Dried chili; 1 teaspoon salt; 2 teaspoons Sugar

by Sang Dolma

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

The elbow is also considered a big dish. It is not a reunion festival, and it is often seldom cooked. I have also cooked it once during the Chinese New Year this year. This time I cooked it with the Jesse automatic cooking pot. The taste is indeed different from the previous ordinary pot. This taste will be more delicious. I prefer the taste of the automatic cooking pot.

Sauce-flavored Knuckle

1. Wash the elbow, cut it from the middle, spread it out, and soak it in water for about 1 hour, soak it in bleeding water;

2. Pour water off the soaked elbows, rinse them well, spread a layer of bean paste evenly on the surface, and marinate for about 3 hours;

3. Put 1.5L of water in the automatic cooking pot, then add the chopped green onions, ginger, dried chili, pepper, star anise, dark soy sauce, cooking wine, salt, sugar;

4. Finally put in the marinated elbow;

5. Start the fermented bean curd hoof program;

6. Cover the pot and turn off the machine when the juice in the pot is almost collected.

Tips:
1. Soaking the elbow with water to remove blood is also a process of removing fishy, it is recommended not to omit it;
2. When cooking this kind of food, the most important thing is to have good raw materials. The elbow meat is best to use fresh, and the seasoning should also be used as much as possible. With the help of an automatic pot, the taste is self-evident.