Making a tender, soft, fat but not greasy elbow is a big challenge in Chinese cuisine, but also a pleasure. The delicacy of this dish lies in its delicate taste and rich layers. Next, I'll go into more detail about how to make such a delicious elbow.
Material selection and preparation.
First of all, choosing fresh pork knuckle is key. The meat of the front elbow is more tender, while the back elbow is more fleshy and firm, so you can choose according to your personal preference. When buying, pay attention to the meat of the elbow should be bright red and elastic, fat and thin, and have no peculiar smell.
Wash and blanch.
Soak your elbow in clean water for about 30 minutes to help the blood seep out.
Wash the surface of the elbow with a brush to remove dirt and residual fine hair.
Prepare a pot of cold water, put in the elbow, add an appropriate amount of cooking wine and a few slices of ginger, skim off the foam after boiling over high heat, cook for another 5 minutes, remove it, and rinse it with cold water.
Cooking process.
Preparation of materials.
Ingredients: 1 pork knuckle.
Excipients: ginger, green onions, cooking wine, star anise, cinnamon, bay leaves, cloves, white peppercorns, etc.
Seasoning: dark soy sauce, light soy sauce, rock sugar, salt.
Steps.
1.*Stir-fry with spices**: Take a clean pot, add a little oil, and stir-fry the sliced ginger, green onions, star anise, cinnamon and other spices until fragrant.
2.*Elbow coloring**: Put the processed elbow into the pot, add an appropriate amount of dark soy sauce, stir-fry evenly, and color the surface of the elbow evenly.
3.*Add water to simmer**: Add enough water (water should not exceed the elbow), then add light soy sauce, cooking wine and an appropriate amount of rock sugar, bring to a boil over high heat, turn to low heat and simmer.
4.*Seasoning and Sauce**: After the elbow is stewed until the meat is soft (about 2-3 hours), add an appropriate amount of salt to taste, and then turn on high heat to reduce the juice to thicken the soup.
Serve and enjoy.
Remove the stewed elbow and place it on a tray and garnish it with vegetables such as greens and carrots to your liking. Drizzle the thick broth evenly over the elbow to add flavor.
Tips:
1.*Blanching to remove fish**: Blanching can not only remove blood water, but also remove part of the fishy smell, which is an essential step before stewing.
2.*Low temperature slow cooking**: Using low heat to simmer can make the elbow more tender and the meat delicate.
3.*Pay attention to the heat when collecting the juice**: When collecting the juice, you need to turn on the high fire, but at the same time, you should pay attention to the concentration of the juice to avoid burning.
4.*Season in advance**: Seasoning before the juice is collected can make the elbow more flavorful, but it is best to put the salt after it to avoid the meat becoming old.
Hotspot Engine Plan With the above steps, you will be able to make a tender, soft, fat but not greasy pork knuckle. Not only is this dish delicious, but it's also nutritious, making it perfect for family dinners or holiday celebrations. We hope you will find joy in cooking and share this delicious taste with your family and friends.