Braised elbows are red and attractive, soft and boneless, fat but not greasy, a hard dish that makes meat lovers linger and eat heartily, and it is also a delicacy on the New Year's Eve table.
Marinated Packet Recipe 3 star anise 1 tsp pepper Cinnamon half root 2 bay leaves 1 strawberry 1 tsp cumin 3-4 pieces of dried tangerine peel Angelica 2 pieces1 nutmeg 1 spoon of red yeast rice
Other seasoning 1 tablespoon rock sugar 1 head garlic 3-4 shallots 1 piece ginger 2 tablespoons cooking wine 1 scoop of soy sauce 1 tablespoon oyster sauce 1 tsp salt
Steps: 1. Scrape and wash the elbow, soak it for 2 hours and then wash it again 2. Spread 1 teaspoon of dark soy sauce on the surface of the elbows, fry in hot oil until lightly browned and take out 3. Put 40 grams of rock sugar in the hot oil, fry it until it becomes brown, then add the elbows and fry until golden brown. 4. Pour 1000ml of hot water, and add 2 spoons of cooking wine, 1 spoon of soy sauce, 1 spoon of oyster sauce, onion, ginger and garlic seasoning packets, etc. 5. Boil for 5 minutes, pour into the casserole, and simmer for 3 hours on low heat 6. Take out the seasoning, turn off the heat and simmer for more than 2 hours
4 main points of braised elbows:1. Keep the water and not lose too much 2. Make sugar color 3. Slowly simmer 4. Turn off the heat and soak
Hello, I am Huihui.
Today I will share how to make braised port knuckle.
Its color is red and attractive,
the meat is soft and glutinous
and fat but not greasy.
You can learn it in three minutes.
Pork knuckle is the joint part between the thigh and the calf
which is divided into the front leg and the hind leg
The front leg is also called fat hoof,
with thick skin, many tendons, heavy gelatin, more lean meat.
It is suitable for braised elbows
This pork knuckle weighs about three pounds.
Use a knife to fully scrape off the oil and impurities on the skin
Wash off the blood with warm water
Put it in warm water below 50 degrees for two hours.
During the soaking time, let's make a seasoning package.
The specific recipe is detailed below the video.
Taking out the soaked port knuckle,
wash it again, and dry it with kitchen paper.
To make the port knuckle soft, deboning and beautiful,
you must remember four important points.
First is to keep the water in the meat from losing too much.
Practices are different.
I used a teaspoon of dark soy sauce
spread evenly on the surface of the pork knuckle.
Add a spoonful of oil to the pot
heat it and put pork knuckle in.
Fry on medium heat until lightly browned.
Fry to lock the water of the knuckle
and initially color the knuckle.
The second point, make a good candy color.
Directly add 40g of rock sugar to the oil in the pan
fry until the rock sugar melts into this caramel yellow
put in the pork knuckle again
keep turning it over so that the caramel covers all parts of the surface .
Now the color of pork knuckle is already very attractive.
Add 1000 ml of hot water
two spoons of cooking wine
one spoon of light soy sauce
one spoon of oyster sauce
and one teaspoon of salt
add ginger, garlic, shallots and seasoning package
After the soup boils for five minutes, transfer to the clay pot
The thermal conductivity of the clay pot is poor,
but the heat preservation effect is good.
It can better concentrate the heat in the pot
and make the knuckle heated evenly.
This is the third point we are talking about,
slow cooking in a clay pot.
Slow cooking for three hours,
especially in the last hour
every 15 minutes
pour the soup on the surface of the knuckle skin few times.
After three hours, the chopsticks can be easily inserted into the knuckle.
and the skin is bright and attractive.
The fourth point is to turn off the fire and soak.
Take out the seasoning packet
and the burnt onion, ginger and garlic
cover with a lid and soak for two hours.
As the saying goes, 3 points of brine, 7 points of soaking
Whether it tastes good or not, it's all on this soaking.
Cook over medium heat before eating and serve on a plate.
This braised pork knuckle with bright red color,
soft and tasty, fat but not greasy
can really make meat lovers feel comfortable and refreshing。
It is also a favorable dish on the New Year's Eve dinner table.
If you like my video, please like and subscribe below the video.
Thanks for watching. See you next time!
