Ingredients:
Pork knuckle
Seasoning:
25g of five-spice powder, 50g of green onion, 25g of ginger, 1 star anise, 15g of tangerine peel, 100g of soy sauce, 100g of light soy sauce, salt, sugar
Utensils:
1 seasoning bag, 1 gauze, 1 bamboo mat
Cooking Steps:
1. Cut the green onion into white sections, slice the ginger, star anise, and tangerine peel and rinse well.
Second, put the green onion ginger, star anise tangerine peel, and five-spice powder into a seasoning bag and seal the bag for later use.
Third, burn the elbow until the pig's skin turns black and burn the pig's hair. Soak in boiling water for 1 minute, scrape and dry.
Fourth, scrape the cleaned elbow and put cold water into the pot. Once the water is boiling, blanch for another 10 minutes. After that, take out the washed foam, wrap it in gauze and tie it for later use.
Fifth, put a bamboo mat at the bottom of the pot (so as not to stick to the bottom of the pot during the cooking process), add hot water, put in the elbow, and the bag. Pour in soy sauce and light soy sauce. Season with salt and sugar.
6. After boiling, reduce the heat. Cook 2 to 25 hours. Cook until the meat is crispy and deboned. Remove and serve on a plate, sprinkle with chopped green onions.
Cooking Tips:
First, when burning elbows and burning pig hair. It is best to roast the pork rind until it is slightly blackened. This is not only to burn the pig hair, but also to remove the peculiar smell on the pig skin and increase the color of the pig skin after firing. When the dish matures, it tastes better and has a more ruddy color.
Second, if there is no bamboo mat at home, you can use two chopsticks to cross the cross thread and put it at the bottom of the pot, which can also serve the purpose of avoiding pasting the pot.
Third, when the elbow is boiled, add water until it is just submerged over the elbow.
Fourth, when adding salt, the saltiness should be just lighter, and the salt taste should be just right after the dish is ripe. If it is added to the saltiness, it will be salty at that time.
Fifth, adding sugar is to improve freshness, so the sugar should be added enough, but the degree of sweetness is the best.
Sixth, use two kinds of soy sauce, ordinary soy sauce to color, light soy sauce to extract freshness.
Seventh, the elbow is wrapped in gauze and cooked, because the boiled elbow is relatively crispy and not easy to take out. If it is not wrapped when cooking, use a colander to assist in removing, taking care not to destroy the integrity of the elbow.
Eight, whether the elbow is cooked well, you can use chopsticks to poke the elbow. When the chopsticks are withdrawn, the elbow can be lifted, but the elbow will slide into the pot. At this time, the heat is just right.