The detailed preparation method and precautions of braised big elbow.
Braised big elbow is one of the traditional Chinese dishes, which is widely loved by people for its bright red color, tender meat, fat but not greasy, and melt-in-your-mouth. Here's how to make braised big knuckles and what to keep them in order, hoping to help you make delicious braised big knots at home.
1. Preparation of materials.
Ingredients: 1 pork knuckle (about 1500 grams).
Seasoning: appropriate amount of ginger, appropriate amount of green onions, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of rock sugar, appropriate amount of salt, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaves, appropriate amount of grass fruit, appropriate amount of Sichuan pepper, appropriate amount of water.
Second, the production steps.
1.Elbow Treatment: Rinse the elbow with clean water to remove any remaining hair and dirt on the surface. Then use a knife to make a few cuts on the elbow to allow for flavor.
2.Blanching: Blanch the treated elbow in boiling water to remove blood and impurities, then drain and set aside.
3.Stir-fry the sugar color: Add an appropriate amount of oil to the pot, add rock sugar, slowly fry over low heat, and when the sugar color turns dark red, add an appropriate amount of water, stir evenly and turn off the heat.
4.Stew: Put the processed elbow into the pressure cooker and add an appropriate amount of water, just over the elbow. Then add ginger, green onions, cooking wine, star anise, cinnamon, bay leaves, grass fruit and other seasonings, then pour in the fried sugar color, stir well. Cover the pressure cooker, bring to a boil over high heat, then reduce the heat to low and simmer for 30 minutes.
5.Seasoning: After the stew is completed, take out the elbow and put it in the pot, add an appropriate amount of dark soy sauce, light soy sauce and salt, and reduce the juice on high heat until thick.
3. Precautions.
1.When choosing elbows, choose fresh elbows with plump and elastic meat to ensure the taste and quality of the dish.
2.Be sure to use a pot under cold water when blanching, so that the blood and impurities can be fully removed.
3.When frying the sugar, it should be slowly stir-fried over low heat to avoid the sugar burnt and affect the taste.
4.When simmering, it should be pressed with a pressure cooker, which can make the elbow more soft and glutinous. At the same time, pay attention to the heat to avoid over-simmering and causing the elbows to be too soft.
5.When collecting the juice, stir-fry constantly to avoid the paste bottom affecting the taste. At the same time, it is necessary to pay attention to the heat to avoid excessive juice collection and excessive salty taste.