Six spice pork knuckle

Overview

What should I do if I get an elbow? There are so many things to think about, so I quickly checked online and saw Qu Hao’s Spiced Pork Knuckles. I was very attracted to it, so I made the best use of it based on my own understanding and actual situation. It’s really great. It’s not greasy and rich in collagen. It’s a great nutritional supplement in autumn and winter.

Tags

• hot dishes
• home cooking
• meat dishes
• lunch
• dinner
• brown sugar
• cao guo
• chenpi
• chives
• cinnamon
• cooking wine
• cornstarch
• light soy sauce
• maltose
• old soy sauce
• pork knuckle
• rock sugar
• star anise
• zanthoxylum bungeanum
• black pepper
• fragrant leaves
• ginger slices

Ingredients

Steps

1. 1 Pour cold water into a pot, put elbows in the pot, and turn on high heat;

   

2. 2 During the process of blanching, turn the elbows over from time to time so that they can be blanched evenly;

   

3. 3 While blanching, use your hands to separate the green and white scallions from 4 scallions, and cut the ginger into 15-20 pieces;

   

4. 4 Wrap 1 star anise, 1 teaspoon of Sichuan peppercorns, 4 bay leaves, 1/2 strawberry, 1 piece of cinnamon bark, and 1 piece of tangerine peel with gauze to make a seasoning bag;

   

5. 5 After the elbows are foamy, wash them with hot water, then put them into the electric pressure cooker, then add the seasoning bag, scallions and ginger slices, about 30 grams of rock sugar, 1 tablespoon of brown sugar, 1/4 cup of light soy sauce, 1/4 cup of dark soy sauce, and 1/4 cup of cooking wine;

   

6. 6 Set for 30 minutes. When the time is up, turn your elbow and press for another 5-8 minutes;

   

7. 7 When the time is up, remove the soup and put it into a deep pot. Place the large elbows in a narrower deep pot so that the elbows can be soaked deeper in the soup;

   

8. 8 Use a mesh sieve to skim off the scum on the surface;

   

9. 9 Raise the fire to collect the juice;

   

10. 10 Reduce the juice to about 1/4 of the original juice volume and reduce the heat;

    

11. 11 Spoon about 1 cup of soup into a small pot;

    

12. 12 Add 1 tablespoon of maltose, 1 tablespoon of light soy sauce, 1/2 teaspoon of black pepper, and starch water mixed with 1/2 tablespoon of cornstarch + 2 tablespoons of water. Increase the heat to medium, stir constantly, and cook until foaming. Turn off the heat and pour the juice on the elbows. The coriander on the side is only for decoration and can be omitted if it is not for appearance.