Braised pork elbow

Overview

How to cook Braised pork elbow at home

Tags

• hot dishes
• home cooking
• lunch
• dinner
• alpinia
• angelica dahurica
• aniseed
• cao guo
• caodou bandits
• cinnamon
• cooking wine
• dried chili pepper
• garlic
• onions
• pork knuckle
• rock sugar
• zanthoxylum bungeanum
• ginger slices
• salt
• soy sauce

Ingredients

Steps

1. 1 Take the front elbow of the pig and pluck the hair from it. Clean well. Pour cold water into the pot, add ginger slices, scallions and cooking wine and bring to a boil. Cook for about 15 minutes, constantly skimming off the foam on top. After skimming off the scum, remove the elbows and rinse them with hot water.

   

2. 2 Three sections of green onions and five cloves of garlic. Four pieces of ginger, 30 pieces of Sichuan peppercorns, appropriate amount of dried chili peppers, one piece of cinnamon, one aniseed, one piece of galangal, one piece of grass fruit, one piece of Angelica dahurica, two pieces of grass bean.

   

3. 3 Add water to the pressure cooker, heat the water over high heat, add spices and cooking wine, add the elbows and simmer over low heat for 20 minutes. Skim the oily foam on the surface of the meat soup and reserve it for later use.

   

4. 4 Brush the cooked elbows with soy sauce and honey water while they are still hot. Use a bamboo skewer to poke more holes on the surface of the elbow.

   

5. 5 Use kitchen towel to absorb excess moisture from the elbows. Add a little more oil to the wok and fry slowly until the skin of the elbow changes color and bubbles.

   

6. 6 Add 100 grams of water to the wok and 50 grams of rock sugar. Simmer over low heat until the sugar turns brown, add 300 grams of hot water to turn into sugar color, take it out and set aside.

   

7. 7 Leave the bottom oil in the wok and stir-fry a large spoonful of bean paste until it turns into red oil.

   

8. 8 Add onion, ginger and garlic and stir-fry for a few times.

   

9. 9 Add the soup used to cook the meat in the pot and bring it to a boil, add onion, ginger, garlic, sugar color, soy sauce, and salt to taste. Add the elbow and simmer over low heat for more than 1.5 hours.

   

10. 10 I found it too troublesome to cook it slowly in a wok, so I switched to a pressure cooker and simmered it on low heat for 30 minutes.

    

11. 11 Remove the elbows and strain out the spices. Put the soup into a pot and bring to a boil, add an appropriate amount of water starch to thicken it.

    

12. 12 Cook the soup until it thickens.

    

13. 13 Pour the soup over the elbows.

    

14. 14 Garnish with chopped chives on top.