Sauced pork knuckle

Overview

The recipe was almost finished last time, but I accidentally clicked on it and it disappeared, which made me angry, so I had to start over again today. I went out to do something this afternoon, so I had hot pot and I didn’t have time to clean up at home. I went to the store in the evening, and I always felt uncomfortable. I started cleaning up when I got home at around 11 o’clock. Then I took off my makeup, took a shower, made a facial mask, and wrote a recipe. . . I guess you are all asleep. . . In fact, it is not difficult to make this dish at all, and the kitchen will be clean after cooking. This way of eating is not only healthy, but also can be used in many ways. Not to mention the pork elbow, the pork elbow soup can also be used to cook vermicelli, which is super delicious

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• farm food
• dinner
• cinnamon
• cooking wine
• elbow
• huadiao wine
• onions
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 You should buy fresher elbows. You can tell from the color. Buy slightly larger ones

   

2. 2 Now we are deboning. In fact, it is not difficult. It is the same as deboning a chicken leg. You need to use a smaller knife or scissors along the edge of the bone. A larger knife will be difficult to handle. You must be patient during this process and don't damage the skin

   

3. 3 Put cold water in the pot, put the elbow and bones into the pot together, add a few slices of ginger, and two spoons of cooking wine. Boil for three to four minutes, turn off the heat, and then use running warm water [cold water is also acceptable] to rinse away the foam on the top

   

4. 4 Now let’s do something earth-shattering: shave the hair. It’s better to shave after cooking. I use an eyebrow trimmer. I need to scrape all the skin. Some of the invisible ones are so small that you can’t see them. After shaving, wash them off with warm water

   

5. 5 Find a pot with a lid, pour a little more cold water, put the cleaned elbows and big bones in, the water should cover them, then add the prepared ginger slices, green onion sections, peppercorns, star anise, bay leaves, cinnamon

   

6. 6 Then add two spoons of Huadiao wine, bring to a boil over high heat, then turn to low heat and cover and simmer for about half an hour

   

7. 7 Then add a little bit of salt, not too much, because it will be eaten with the sauce later, and it will be salty. After adding the salt, cook it for about 15 minutes. Prick it with chopsticks and it will penetrate easily. Turn off the heat

   

8. 8 Take the elbow out and let it cool slightly until it doesn't feel too hot to the touch. Find a clean drawer cloth or a cloth you think is clean, or plastic wrap. Roll the elbow with the skin facing out and the meat facing in. The tighter the roll, the better. . . The rolled elbows are tied with rope, the tighter the better, and then placed in the refrigerator overnight

   

9. 9 Take it out for a while before eating the next day. Remember to defrost it slightly so that it is easier to cut. [Another point is that you should sharpen the knife quickly in advance. This can make up for your lack of knife skills. Haha, I am Lei Feng.] If it is completely defrosted, it will be difficult to cut. . .

   

10. 10 Now let's start the seasoning: find a small bowl, put in minced garlic, minced ginger and scallions, add a little sesame oil, red oil, fried chili oil, a little steamed fish drum oil, a little light soy sauce, salt, chicken powder and then whatever you like, haha

    

11. 11 This combination looks refreshing, and you won’t get tired of thinking about your elbows just because of the hot weather

    

12. 12 Haha, my friend said that it would be troublesome to eat it with dipping sauce, so he put the whole dipping sauce in it. It was really delicious and super elastic. . .