1. Wash pork knuckle
2. Shave off the pork bones: first cut a piece of the elbow with a knife, and then use the knife to slowly cut the meat along the position of the bone, being careful not to scratch the skin.
3. Prepare 80g of coarse salt, spices: two star anise, four bay leaves, two angelica roots, one teaspoon of pepper, one teaspoon of cumin, and two cloves.
4. Heat the wok, pour the coarse salt into the wok and stir-fry over low heat.
5. Add the spices and continue sautéing on a low fire, stir fry on a low fire, and fry the aroma.
6. Spread the fried salt and spices evenly on one side of the pork knuckle.
7. Cover it with a plastic wrap, and then turn the pork knuckle over. The purpose of the wrap is to prevent the coarse salt from falling off when turning it over.
8. Continue to spread the remaining salt and spices on the other side.
9. Then simply roll it up, put it in a fresh-keeping bag, and keep it in the refrigerator for 24 hours.
10. After refrigerating the pork knuckle, rinse off the salt and spices on the surface with cold water.
11. Roll up the pork knuckle from one side, pick the thick end and roll it into a roll, making the roll as tight as possible. Then tie the pork knuckles with cotton thread. You can tie them any way. The important thing is to tie them tightly.
12. Prepare a serving of spices for marinating pork knuckle: two bay leaves, one grass fruit, one cinnamon, one Angelica dahurica, two cloves, one star anise, one teaspoon of Chinese pepper, and one large spoon of tangerine peel.
13. Put the spices in the bag, or you don’t need to add them directly to the pot.
14. Pour the old brine soup into the pot.
15. Then add an appropriate amount of water to the pork knuckle and spice bag.
16. Continue to add ginger, salt, sugar, dark soy sauce, light soy sauce, cooking wine, bean paste to the pot and bring to a boil.
17. Skimming
18. Cover the pot and turn to low heat and cook for 1 and a half hours.
19. Cooked pork knuckle.
20. Prepare a piece of tin foil and put the pork knuckle on it.
21. Wrap the pork knuckle.
22. Then wrap the pork knuckle tightly with plastic wrap, let it cool and put it in the refrigerator for at least 5 hours.
23. Take out the refrigerated pork knuckle and cut off the cotton thread.
24. Pork knuckle slices.
25. Cut half a cucumber in half.
26. Cut the cucumber into slices.
27. Place the plate for decoration.
Tips:The pork knuckle is marinated in spiced salt in advance to add more flavor to the knuckle.
After marinating, boil it directly in water to get crystal elbow flower.
If there is no old braised soup when making the sauce, the spices and seasonings used need to be increased.
Whether it is pickled spices or marinated spices, you can add them according to your own taste, or you can buy them in a package.
