Name: Secret Stewed Knuckle
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 (about 5 kg) pork hock; Some crystal sugar; 2 stages Cinnamon; 3 pcs star anise; 6 slices Bay leaf; 30 capsules pepper; 10 tablespoons Cooking Wine; 5 tablespoons Soy sauce; 3 tablespoons Oyster sauce; 2 tablespoons Black rice vinegar; 1 piece ginger; 5 pieces Scallions; 2 pieces garlic; Some Shallots; 2 pcs nutmeg

Secret Stewed Knuckle

by Rare

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Eat elbows on New Year's Eve. The Spring Festival is a major traditional festival for the common people. There is a record in the "Book of Songs" that every Chinese New Year, the common people drink "spring wine" and eat "blessing" each other and "bless" each other to welcome the coming of the new year.
Knuckle is the leg meat of a pig, which is divided into front elbow, also known as front hoof. It has thick skin, many tendons, heavy gum, and lean meat. It is often cooked with skin and is fat but not greasy. It is suitable for roasting, grilling, sauce, braising, braising, soup making, etc. Such as braised elbow, braised elbow with vegetable heart, red braised elbow; rear elbow, also called hind elbow, because of more connective tissue than the front elbow, the skin is old and tough, and the quality is worse than that of the front elbow. The cooking method and use are basically the same as the front elbow. "

Secret Stewed Knuckle

1. Wash the pork knuckles and put them in a pot with cold water to cover the knuckles, put in an appropriate amount of ginger slices, green onions and 4 tablespoons of cooking wine. Bring to a boil on high heat

2. After boiling, pick up the elbow, wash with water and drain

3. Oil under cold water, heat and put rock sugar, fry the sugar color

4. Stir fry amber, that’s it, don’t fry

5. Pour proper amount of hot water after frying in sugar color, pay attention to the splash of hot water

6. Then put in the elbow and the remaining green onion and garlic

7. Add spices together: cinnamon, star anise, bay leaves, nutmeg, pepper

8. Pour in the remaining cooking wine and light soy sauce, soy sauce

9. Add the oyster sauce and stir the seasoning in the pot

10. Turn on high heat until the elbows are slightly colored, and the aroma is cooked

11. Prepare a saucepan with shallots and ginger slices on the bottom of the pot to prevent sticking and seasoning

12. Transfer the elbows from the pot to a saucepan covered with shallots, pour all the soup into the elbows, add a proper amount of vinegar to make the elbows easy to soften

13. Turn the saucepan to a high level, and simmer for 4-5 hours, turning over several times in the middle

14. Stew until soft and put it on a plate, remove the spices, pour the soup into the pot to collect the juice, and pour it on the elbow in the plate.

Tips:
The seasoning is adjusted according to the size of the elbow. If there is no nutmeg, you can use grass fruit instead. Adding vinegar is to make the elbow easy to soften. The vinegar taste is easy to volatilize. It does not affect the consumption of soup. Stare at the pan to avoid burning.