Secret Braised Pork

Name: Secret Braised Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 pork hock; 1 spoon Soy sauce; Some crystal sugar; Some Doubanjiang; Some White wine; Some Peanut oil; Some pepper; Some Aniseed; Some Bai Kou; 4 slices Bay leaf; Some Angelica dahurica; 5 clove; 2 pcs Hawthorn; Some Cinnamon; Some Fennel; Some salt; Some shallot; Some ginger

by Yingyu

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Braised pork knuckles, this meat dish is actually easy to make. It will be marinated in winter until the Spring Festival. This time I added the old marinade. Don’t pour the used marinade. It can be used all the time, as long as it is stored in the freezer compartment of the refrigerator. Whenever you want to use it to thaw it directly, add some seasonings, and then add the marinade. It will be very fragrant when you do this. The marinated elbow can be made into a long roll and you can use plastic wrap. I use a plastic bag roll Get up, then wrap it tightly with tin foil, or wrap it tightly with a cloth. It is convenient to cut after refrigeration. Take out the stewed elbow from the refrigerator, cut a plate of cold and greedy elbow meat, and mix it with a side dish. It’s really beautiful. "

Secret Braised Pork

1. Prepare all the halogen ingredients

2. Wash the elbows in a pot under cold water, add a little white wine to the water to get rid of the fishy

3. After the water is boiled, boil until the blood of the elbow is separated out, remove the elbow, pluck off the hair and clean it.

4. , Put oil in the pot and heat to 50% heat, add rock sugar color.

5. Add rock sugar and burn until it turns red and caramel color.

6. Add a spoonful of water, and then add 1 spoonful of bean paste and stir fry for a nice flavor.

7. Then add green onion, ginger, bay leaves, and cinnamon and stir fry to create a fragrance.

8. Use gauze for the remaining fine spices as a seasoning bag

9. Put elbows in the pot, add white wine, dark soy sauce, salt light soy sauce to taste, add more boiling water, it is best to add enough at a time, do not add water in the middle

10. Add all the seasonings, this time add the old brine, pour all into the electric pressure cooker and cook the elbow meat crispy

11. Pour the boiled knuckles into a wok over high heat to collect the juice, and cook until the soup thickens.

12. The boiled knuckles are soaked in the soup for a good taste, and can be simmered in the refrigerator in hot weather. You can add some eggs to marinate together, the taste is very good, scratch the surface of the cooked eggs with a knife a few times, so that the taste is delicious

13. The tasty elbows are placed in a plastic bag and slightly shaped according to the texture.

14. Tighten your elbows and put tin foil underneath

15. Wrap it with tin foil, or wrap it tightly with a piece of cloth, and put it in the refrigerator or freeze it to cool

16. The elbows taken out of the refrigerator are tightly rolled together like a big ham

17. Slice when you eat, big slices

18. Dip it with light soy sauce, minced garlic, your favorite dipping sauce, enjoy it beautifully, it's very fragrant

Tips:
The elbows must be blanched in a pot under cold water, and the water for the stewed elbows must be boiled. The water must be added at a time, and no water should be added in the middle.