Using pork knuckles to cook, in home cooking is a big meal, and making braised pork is different, an elbow is often three or four pounds, need to be cooked completely, delicious pork knuckle skin crispy meat rotten, ruddy color, to make it still need to have a certain cooking skill. At home to do pork knuckle is generally based on red stew, sauce roast,because the elbow volume is relatively large, but also to pursue soft rotten, the entrance is fertilizer and not greasy taste, common practice to careful ingredients, cumbersome ingredient processing, long-term stewing, more laborious, is there a simple and delicious pork knuckle cooking method?
I make pork knuckle at home, like to use a "minimalist" recipe, cooking several steps are not difficult, no cooking can also do very well, eat the taste and the restaurant to do the same, with a pressure cooker, about 45 minutes can be crispy meat rotten, the color is rosy and good-looking, the taste is mellow, the meat is full of flavor, there is no fishy taste of pork, it is a good practice that is worth trying.
<h1 class="pgc-h-arrow-right" > braised pork knuckle</h1>
Ingredients: about 2.5 kg of pork knuckles, 1 piece of ginger, 1 hawthorn, 5 spoons of light soy sauce, 5 spoons of extremely fresh taste, 4 spoons of braised soy sauce, a handful of rock sugar, 4 spoons of sweet vinegar, 3 spoons of soybean paste, salt to taste. 4 star anise, 1 cinnamon, 10 fragrant leaves, 3 grass fruits, 4 white root. The ingredients look like a lot, and many of them can be omitted, as explained in detail.
1, pig's elbow to burn first, there is an airbrush will be more convenient, no open fire on the line. Mainly to burn off the pig hair and to remove the fishy smell, the pig skin hair where the burnt paste, other places simply burn, the fishy smell of pork mainly comes from the sweat glands under the pig skin, after burning will reduce a lot of uncomfortable taste.
2, elbow cleaning, with a knife scraping clean burnt paste, cold water under the pot submerged pig's elbow, boiling for 3 minutes on medium heat and then fished out to rinse off the floating powder, this step is mainly to remove blood water, reduce fishy smell.
3, mixing ingredients, with about half a bowl of soy sauce, there is a very fresh taste can add some extremely fresh, put a few spoonfuls of dark soy sauce or braised soy sauce to color, add 3 spoons of soybean sauce, a small amount of salt mix well. If there is sweet vinegar at home, it is the kind of vinegar used in Cantonese cuisine to make "pig's foot ginger", you can add a few spoonfuls, and the taste of pork knuckle is more complex and the sense of layering is stronger after it is done.
4, the preparation of spices can be simple or complex, only put some ginger slices, peppercorns, star anise taste is also very good, you can also add hawthorn, grass fruit, white root, fragrant leaves to increase the aftertaste.
5: After the spices are laid, put the elbow flat into the pressure cooker, pour in the mixed sauce, add 1 handful of rock sugar, pour in the water that can just flood the pig's elbow, and hold the elbow on medium-low heat for 45 minutes-1 hour.
<h1 class= "pgc-h-arrow-right" > — said the old well</h1>
Is it long to press for 1 hour with a pressure cooker? The general household pressure cooker or electric pressure cooker is no problem, my elbow because it is also processed into other dishes twice, so it only pressed for about 40 minutes, obviously still owe the ignition, if you eat directly on the table, it is recommended to press for an hour, after all, Su Dongpo also said "when he is self-cooked, do not urge him, when the fire is enough, he is beautiful." "This kind of large piece of pork is still soft and rotten.
If you want to make it more ruddy and shiny, you can boil some sugar into the boil, with the color of old soy sauce is easy to blacken. Home cooking elbows are not recommended for frying, although simmering out is more delicious, but prone to fryer hazards.
Limited cooking skills, more advice, eat fun, see you tomorrow.
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