What are some delicious ways to make pork knuckle?

Pork knuckle can be put into braised soup and marinated to make braised pork knuckle, which tastes very delicious, or you can cut pork knuckle into slices and stir-fry with chili peppers.

Braised pork knuckle is more delicious, or stewed with kelp and soybeans. There are also sauce elbows, stewed elbows, grilled elbows, and smoked elbows are all good choices.

There are many ways to make pork knuckle delicious. For example, boiling pork knuckle, stir-frying pork knuckle, stewing pork knuckle, steaming pork knuckle, and frying pork knuckle In fact, making pork knuckle is also a science, and this knowledge is based on a certain amount of cooking skills. Therefore, it is very important to learn a good cooking skill.

Braised elbows, braised elbows, boiled soup, sauce elbows, stewed elbows, Dongpo elbows. Make it as you think, and it's definitely more delicious than the one outside.

The sauce pork knuckle is delicious, if you use the pressure cooker, the time should be mastered, not too long, otherwise it will be too bad, seasoning: dark soy sauce. Rice wine..

The method of making pork knuckle is to use the pork knuckle to steam, and then adjust some dipping sauce by yourself, put some chili peppers, green onions, ginger and garlic, and season them according to your own taste, and the pork knuckle that comes out of this way is very delicious.

Braised pork knuckle is my favorite dish. Simmer slowly over low heat, pour various seasonings, and turn it into a greasy and fragrant braised pork knuckle.

Stir-fry the sugar in hot oil, then put the pork knuckle in, add green onions, ginger and chili peppers, add water to cover the pork knuckle, add cooking wine, cover the pot and turn to medium-low heat and simmer for at least two hours, simmer until crispy.

I think the most beautiful way to make pork knuckle is to go to braised pork knuckle and braised pork trotters, which are particularly delicious.

I know that this kind of meat is very good, and the meat is very delicious, and many people like to eat it, and then pick the ingredients they like to eat and dip them in the sauce by themselves.

The home-cooked recipe for pork knuckle is simple and delicious:

Ingredients: 1 pork knuckle.

Excipients: appropriate amount of vegetable oil, appropriate amount of bean paste, appropriate amount of soybean paste, 10 grams of ginger, 1 star anise, 2 grams of angelica, 5 grams of cinnamon.

Steps: 1. Prepare the ingredients.

2. Wash the pork knuckle, boil it directly under cold water, don't cook it for too long, watch the bleeding foam come out of the pot, wash it with water, and clean it up if there is residual hair. Slice the ginger, wash and cut the green onions, and put all the spices into the seasoning box.

3. Heat the pan with cold oil, boil the oil to 8 hot, and fry the bean paste and soybean paste to make the sauce fragrant and red oil.

4. Stir-fry the pork knuckle evenly and color, add cooking wine and stir-fry evenly, you can add Huadiao wine is the best.

5. Add dark soy sauce and light soy sauce and stir-fry evenly to color.

6. Add water, add rock sugar and seasoning box, 2 grams of red yeast rice powder, and boil over high heat, if you use a pot to cook directly, add more water, and lose more water when burning (simmering time is about 1 hour, add rock sugar and salt, and continue to simmer over low heat until the meat is rotten (it can be easily inserted with chopsticks), and then adjust it to high heat to collect the thick soup. Add a pinch of salt, not too much, because the bean paste and soybean paste are very salty.

7. I am fired in an electric pressure cooker, you don't need to add too much water, just cover the pork knuckle and pour it into the electric pressure cooker. Add ginger and rock sugar.

8. Choose the pig's trotter function, each electric pressure cooker has a different function, just choose the right one, so that the pork knuckle burned out saves time, and is particularly soft and glutinous.

9. When the electric pressure cooker starts to work, when the time is up, take out the pork knuckle and put it on the plate, filter out the spice impurities in the soup, and pour it on the hoof. You can also add water starch to thicken the thin thickener and pour it on top of the pork knuckle for a better taste. Sprinkle chives on the table and garnish with beautiful and delicious.

10. The finished product is as follows. <>

Material. 1400 grams of pork knuckle, 30 ml of Huadiao wine, 40 ml of premium soy sauce, 45 ml of braised soy sauce, a little oil, an appropriate amount of salt, an appropriate amount of green onion, an appropriate amount of ginger, 4 star anise, 4 bay leaves, a piece of cinnamon, 5 grams of cumin, a piece of grass fruit, a piece of tangerine peel, 50 grams of rock sugar, a dried red pepper, 1000 ml of water, an appropriate amount of water starch.

Method. 1. Prepare an elbow, and clip off the hair on the epidermis with tweezers;

2. Tear the prepared spices and tangerine peel into small pieces, and all the spices should be packed into the package; Prepared packets, green onions, ginger, dried red peppers, rock sugar;

3. Put water into the pot and boil, pour in an appropriate amount of green onion and ginger cooking wine (not in the recipe), put in the elbow to blanch, turn it in the middle, cook until the skin changes color slightly, take out the elbow, and use it to scrape on the surface, one is to remove part of the oil, and the other is to shave off the unshaved hair;

4. Put the elbows, green onion and ginger, dried red pepper and material bag into the black inner pot, put 2 tablespoons of Huadiao wine, a spoonful of 15ml;

5. Add 40ml of special soy sauce, similar to light soy sauce; Add 3 tablespoons of 45ml teriyaki soy sauce, similar to dark soy sauce;

6. Put in 2 tablespoons of salt, about 5g per spoonful; Add 1000ml of water;

7. Put a little oil in the wok, add rock sugar at the same time, and heat over low heat;

8. Heat until the rock sugar is completely melted and brown, turn off the heat; During the heating process, stir constantly with a spatula;

9. Pour the boiled sugar into the pot;

10. Cover the lid, use the "Function" button to select "Bean Hoof Tendon", press start, and the pressure cooker will start to work automatically; What it looks like in the pot after the lid is opened; Carefully remove the elbows, place them on a plate, and decorate them with blanched broccoli around them;

11. Put an appropriate amount of soup in a wok, boil over high heat, thicken with water starch, and pour it on your elbow while hot.

Fish-flavored charred elbows.

1.Wash the elbows, put them in a pot under cold water, add ginger slices, green onions, peppercorns, cooking wine, bay leaves, and cook.

2.Once cooked, apply a little light soy sauce to the surface to color.

3.Heat the oil in the pan, when the oil temperature is 8 hot, put in the elbow and fry, the skin is slightly charred, remove it, and soak it in water for more than 1 hour. Be careful of burns when frying elbows.

4.Add a handful of rock sugar to the saucepan, add a small half bowl of water, boil slowly, boil until the sugar melts to caramel color, put in the elbow and roll around, then add water (it needs to be hot), a bay leaf, a pinch of cumin, 2 star anise, a pinch of Sichuan pepper, 1 piece of cinnamon, an appropriate amount of cooking wine, an appropriate amount of light soy sauce and simmer for about 3 hours.

5.Finely chop the red pepper, finely chop the garlic, chop the green onion, and mince the ginger.

6.Heat oil in a pot, add minced ginger and peppercorn powder and stir-fry until fragrant, add 2 tablespoons of Sichuan bean paste (almost a normal spoon for drinking soup) to fry the red oil, add red pepper and continue to stir-fry, stir-fry until fragrant, add minced garlic, add sugar and salt to taste.

7.Add a little water to boil, then add 2-3 tablespoons of balsamic vinegar, add a little starch water to thicken, and finally pour on the elbows, sprinkle with chopped green onions to garnish.

East slope elbow. 1.Slice the green onion and ginger.

2.Clean the elbows, put them in a pot, add green onions, 2 slices of ginger, 3 tablespoons of cooking wine and boil and remove.

3.Put a handful of rock sugar in the pot, add a small half bowl of water, boil rock sugar, pour hot water immediately after caramel color, add 2 star anise, a piece of cinnamon, a pinch of cumin, 1 bay leaf, green onion, ginger slices, put in the elbow, pour in cooking wine, light soy sauce, and cook for about 2 hours.

After about an hour, pour out half of the soup in the pot, mix out the spices, add light soy sauce and dark soy sauce to the remaining soup, turn on high heat to reduce the juice, and scoop the soup on the elbow every few minutes, and turn it over from time to time. Serve until the soup is thick and bubbling.

Braised elbows. 1.Wash the elbows, put them in a pot under cold water, add ginger slices, green onions, peppercorns, cooking wine, and bay leaves to cook the elbows.

2.Pour oil into the pan, the oil is about 8 hot, put the elbow and fry until the surface is slightly charred. (Be careful of oil splashes!) ）

3.Pour light soy sauce, dark soy sauce, cooking wine, add hot water (just before the elbow), add 2 slices of ginger, 2 grass fruits, a pinch of fennel, 2 bay leaves, 2 star anise, a piece of cinnamon, a pinch of Sichuan pepper, an appropriate amount of rock sugar, and simmer over high heat to collect the juice.

4.When the soup is thick and the elbow meat is rotten, you can turn off the heat, put the elbow on a plate, and pour the soup on it.

Roasted pork knuckle. 1.Wash the elbow and put it in a saucepan, add an onion (cut in half), add an appropriate amount of black pepper, 4 cloves of garlic, an appropriate amount of salt, add beer (no pork knuckle is enough), and simmer for about 2 hours.

2.Remove the pork knuckle, prick small holes in the surface with a fork and spread evenly with salt.

3.Put tin foil on the baking sheet (be sure to stick it, otherwise the skin will stick to the foil), put in the oven and bake at 220 degrees for 40 minutes, until the skin is blistered and darkened, to prevent battering, please look every half hour.

1.Burn elbows.

Excipients: 50 grams of shiitake mushrooms, 1 gram of monosodium glutamate, 50 grams of vegetarian chicken, 50 grams of soy sauce, 50 grams of cooked bamboo shoots, 200 grams of fresh soup, 50 grams of cooked potatoes, 10 grams of sugar, 50 grams of cauliflower, 15 grams of wet starch, 50 grams of fungus, 15 grams of rice wine, 50 grams of mushrooms, 50 grams of carrots, 50 grams of daylily, 1000 grams of peanut oil, 150 grams of 2 pieces of bean curd, 50 grams of green beans Cooking method:

1.Wash the shiitake mushrooms, cooked bamboo shoots, cauliflower, carrots, mushrooms, vegetarian chicken, cooked potatoes, fungus, daylily, green beans, etc., cook and cut into pieces of the same size, a total of 500 grams, and 30 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of sugar, 100 grams of fresh soup, 10 grams of rice wine, 100 grams of wet starch, and 100 grams of oil to stir-fry into elbow filling.

2.Two pieces of tofu clothes, soak them in 30 grams of soy sauce, that is, boil them in an oil pan until they are eighty percent hot, fry the tofu clothes in the oil pan until they are dark golden brown, and gently soak them in boiling water to make them soft. After soaking, lay it flat in a soup bowl, leaving the inside exposed.

3.Stuff the elbow filling into a bowl of tofu clothes, then wrap the tofu clothes on four sides, steam them thoroughly in the basket, and turn them into a bowl. Leave some green beans, that is, boil them with 200 grams of fresh soup, 20 grams of wine, soy sauce and other seasonings, hook them into a thin thickener with wet starch, pour them for 5 yuan, and pour them evenly on the elbow.

The key to the process: make vegetarian elbows, pay attention to the shape, less bread and not show the filling.

Flavor characteristics: The dish is golden in color, similar to pork knuckle, fresh and fluffy, oily but not greasy.

2.Lilac elbow.

Ingredients: 1 piece of bone-in pork elbow (about 1000 grams), a little green onion, ginger, salt, soy sauce, monosodium glutamate, cooking wine, 6 cloves, 10 grams of water fungus, water daylily, 500 grams of broth, a little sugar, sesame oil, and green cabbage leaves.

Method: The pork knuckle is burned on the fire with an iron fork, and when the meat skin is burned into a charred color and bubbles, it is soaked in warm water for 20 minutes, and then the paste is scraped and cleaned, the meat skin is golden yellow, put it in a pot of water and boil it for six years, wipe it with a clean cloth on the water, evenly smear the meat skin with sugar, remove the bones in the meat and cool it thoroughly, put the meat skin down on the cutting board, and scrape the meat into an elephant eye block with a knife (the skin must not be broken). The meat is placed in a steaming bowl, and the meat is placed with green onions, ginger pieces, cloves, sprinkled with salt, and soy sauce, cooking wine, and clear soup, and steamed in the basket to take out.

Pick up the seasoning of the steamed elbow, turn it over in the soup plate, decant the soup into the soup spoon and add an appropriate amount of broth to the fire, the next human fungus, daylily, green cabbage leaves, cooking wine, salt, soy sauce, the soup boils and skims off the foam, tastes good, hooks into the water with wet starch, mixes in monosodium glutamate, drips into sesame oil, and evenly pours it on the elbow.

Features: light red color, shiny and shiny, rotten skin and fragrant meat, clove fragrance, melt in the mouth, fat but not greasy. This dish is a traditional dish in Ningxia.

1. Stir-fry the sugar in hot oil, then put the pork knuckle in, add green onions, ginger and chili peppers, add water to cover the pork knuckle, add cooking wine, cover the pot and turn to medium-low heat and simmer.

2. Simmer for at least two hours until crispy.

1.First prepare the pork knuckle, green onion, honey, ginger, star anise, Sichuan pepper, starch, soy sauce, monosodium glutamate, and oil, then remove the hair of the pork knuckle, and then clean it.

2.Then put it in boiling water and blanch it, about 8 years old, you can remove the pork bones, then apply a layer of honey, and then pour the oil into the pot and heat it.

3.Then put the pork knuckle skin down in the pan and fry it, fry it red and remove it, then use the knife to make a cross knife, and then put the skin down into the bowl.

4.Add the green onion and ginger, add the Sichuan pepper, pour in the soy sauce and soup, steam until soft, take it out, discard the green onion and ginger and Sichuan pepper, and put the pork knuckle on a plate.

5.Finally, pour the steamed soup into the pot and boil, add monosodium glutamate, then pour in water starch to thicken, pour into the pork knuckle, then pour a little oil into the pot and heat it and pour it into the pork knuckle, sprinkle some chopped green onions.

Preparation of ingredients.

Pork knuckle, salt, rock sugar, green onion, ginger, garlic, star anise, Sichuan pepper, cooking wine, old soup, bay leaf, grass fruit, bay leaf, pepper.

Methodological steps. 1. Use a knife to shave the fine hairs on the elbow and clean the pork knuckle.

2. Put the pork knuckle in a pot of cold water, boil over high heat, remove the blood and remove it.

3. Heat a wok, put a little oil, add rock sugar, stir constantly, and slowly melt the rock sugar over low heat.

4. In a separate soup pot, add the blanched pork knuckle and melted rock sugar juice.

5. Add green onions, ginger slices, garlic, bay leaves, grass fruits, star anise, cumin, cardamom, Sichuan peppercorns, the old soup is not over the pork knuckle, and boil over high heat.

6. After boiling, cook an appropriate amount of Shao wine, turn to medium heat and continue to cook.

After an hour, open the lid and add an appropriate amount of salt, pepper, sugar, and soy sauce to taste, and continue to boil for half an hour over medium heat to taste.

8. When the skin and flesh of the elbow appear jujube red, you can turn to high heat to reduce the juice.

Homemade pork knuckle preparation.

Stewed elbow ingredients are prepared.

Pork knuckle, salt, soy sauce, green onion, Sichuan pepper, ginger, cinnamon, cooking wine, bay leaves, sugar.

Methodological steps. 1. Remove the elbow hair and wash it, blanch it in boiling water to remove the blood foam.

2. Put the elbow in the cooking pot, add the ingredients green onion, ginger slices, pepper, spices, bay leaves, cinnamon, an appropriate amount of soy sauce, salt, sugar and cooking wine, and then add water, the water should cover the whole pork knuckle.

3. Bring to a boil over high heat, remove the bones after 20 minutes.

4. Put all the elbow meat and bones into the pot and continue to cook, turn to low heat and simmer for 1 hour after boiling over high heat.

5. Simmer until the pork knuckle is soft and rotten, then take it out and serve on a plate.

Tip 1: The hair on the pork knuckle must be clean, otherwise it will affect the taste.

2. The pork knuckle must be stewed for more than 1 hour before it is soft.

How to make pork knuckle delicious.

Rock sugar elbow. Preparation of ingredients.

Pork knuckle, soy sauce, cooking wine, green onion, garlic, ginger slices, rock sugar.

Methodological steps. 1. Scrape and clean the pork knuckle, cut it with a knife on the inside until it is deep to see the big bone, and then make a knife on both sides of the big bone to spread it out, and then cut off the fat on all sides to form a circle.

2. Put the pork knuckle meat into a pot of boiling water and cook for about 10 minutes until the skin is tightened and the blood is removed.

3. Heat the wok, put the pork knuckle skin down on it, add water to submerge, then add cooking wine, soy sauce, refined salt, rock sugar, green onion knots, and ginger slices.

4. Bring the fire to a boil, and then burn on low heat for another half an hour after covering, turn over the hooves and burn until rotten.

5. Switch to high heat until the soup is like gelatin, and take out the pork knuckle to eat.

Tip 1: The meat of pork knuckle is thicker, so it should be simmered for a while to better absorb the flavor.

2. Although pork knuckle is delicious, the fat content is still relatively high, and it should be eaten in moderation.