Hon Yun grilled pork knuckle method
Ingredients: 1 pork knuckle with bone.
Spices: 5 grams of star anise, 3 dried shiitake mushrooms, 3 grams of peppercorns, 2 grams of cinnamon, 1 g of fragrant leaves, 1 seedless grass fruit.
Ingredients: 150 g salad oil, 50 g light soy sauce, 30 g southern milk, 30 g chicken juice, 20 g high liquor, 10 g dark soy sauce, 20 g shallots, 20 g dried shallots, 20 g ginger slices.
Specific production steps:
1, the pork knuckle with a flamethrower spray burned once again of the skin of the pig's elbow, no spray gun can be used to grill again with a gas stove flame, after the barbecue into the water soaked, with a wire ball washed clean,, set aside.
2: Put the clean elbow into the pot of boiling water for 2 minutes, fish out and rinse, insert a number of holes with a toothpick, and then apply the surface layer with an appropriate amount of southern milk, then apply it again with the old soy sauce, and then let it sit in the basin for 3-4 hours.
3: Fry the marinated elbows in a frying pan of about 160° until the skin is slightly colored and remove the drainage grease, and set aside.
4, add 150 grams of salad oil to the wok and then add 20 grams of shallots, 20 grams of dried shallots, 20 grams of ginger slices, pour in the appropriate amount of water after frying the aroma on low heat, put in the fried pork knuckle, the amount of water should be at least submerged in the pork knuckle 10 cm, and then put in the ingredients made of star anise 5 grams, 3 dried shiitake mushrooms, 3 grams of peppercorns, 2 grams of cinnamon, 1 gram of fragrant leaves, 1 pack of seeded grass fruits, and then put in 50 grams of soy sauce, 30 grams of southern milk, 30 grams of chicken juice, 20 grams of high white wine, 10 grams of dark soy sauce, after boiling on high heat, Keep a low heat and simmer for about 3 hours, then remove the pork knuckle, cool it slightly and then cut it with a knife to remove the bone, slice the pork knuckle meat and plate it, or put the elbow with bone and beat the flower knife and then plate it.
Then remove all the residue from the pot with a tight leak, collect the soup over high heat until it is slightly viscous, take out the appropriate amount of soup and pour it on the pork slices.
Note: No salt is required for this procedure, as the condiments are salty, just pour the broth over the slices of meat. White sugar is also not used, and those who like white sugar can pour on the meat slices after receiving the juice, such as the right amount of white sugar.