How to make pork knuckle in sauce, how to make pork knuckle in sauce delicious

Teach you in one minute - pork knuckle with spiced sauce, pork knuckle with main ingredients, braised pork bun.

Blanch the elbows, stir-fry the colors with rock sugar, add boiling water, cooking wine, chili pepper chicken powder, thirteen spices, soy sauce, oyster sauce, and cook on the elbows.

500 grams of elbow meat, 15 grams of soy sauce, 10 grams of refined salt, 1 large ingredient, 2 white green onions, 2 slices of fresh ginger, 50 grams, honey, fungus, magnolia slices, monosodium glutamate, a little wet dough powder, two appropriate amounts of clear soup, coriander.

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l.Boil the elbow until it is eight ripe and take it out, smear the skin with a layer of honey, put it in a wide oil pan, and fry it until the small bubbles on the skin are dark red, and then you can take it out.

2.Cut the whole elbow into a circle the size of a steaming bowl. Use a knife to cut the lean meat of the elbow into deep and impermeable pieces of elephant eyes, put the skin down in a steaming bowl, and put the green onions, ginger slices, and ingredients.

Take two dishes of clear soup (pork bone soup) in a bowl, add soy sauce, refined salt, cooking wine, find a good taste, and pour it into the elbow bowl. Put it in a steamer and steam it for 2 and a half hours over a high fire.

After the cage is released, remove the green onions, ginger slices, and ingredients, and buckle them in the soup plate.

3.Put the soup pot on the fire, scoop in two spoonfuls of two clear soups, decant into the original soup of steamed elbows, and put in magnolia slices, fungus slices, refined salt, and monosodium glutamate. Good taste, a little water thickening, boiling and pouring on the elbow.

Ingredients: pork knuckle (1 piece, 1 and a half catties), begonia vegetables (6 stalks), green onion (1 stalk), ginger (6 slices).

Seasoning: star anise (5 grains), cooking wine (5 tablespoons), sugar (1 tablespoon), soy sauce (3 tablespoons), oil (3 tablespoons), salt (1 2 tablespoons), corn starch (1 tablespoon).

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1 Remove the hair from the pig's elbow and wash it. Boil half a pot of water, add 3 tablespoons of cooking wine and ginger slices, blanch the pork knuckle for 3 minutes, take out the cold water and then scoop it up. Remove the head and tail of the green onion, wash and cut into sections.

2 Put the pork knuckle in a large bowl, pour in 1 tablespoon sugar, 3 tablespoons soy sauce, star anise and half a bowl of water, squeeze the pork knuckle to taste, and marinate for 30 minutes.

3 Put the marinated pork knuckle in the microwave and heat it on high heat for 5 minutes, then add 2 tablespoons of cooking wine, ginger slices and green onions, turn the pork knuckle over, and heat it on high heat for 5 minutes.

4 Put the begonia vegetables in a large bowl, add 3 tablespoons of oil, 1 2 tablespoons of salt and half a bowl of water, and heat in the microwave on high heat for 3 minutes.

5 Arrange the pork knuckles, pour out the remaining gravy from the bowl, add 1 tablespoon cornstarch and half a bowl of water, mix thoroughly, and put in the microwave on high heat for 1 minute.

6 Place the begonia around the pork knuckle, drizzle with the heated sauce, and serve.

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.

Burnt elbows. Prepare the ingredients as follows: 1 pork, 2 eggs, 50 grams of starch, 100 grams of flour, appropriate amount of salt, a little sesame oil, appropriate amount of shallots, and appropriate amount of Sichuan pepper powder.

The specific method is as follows: the pork knuckle is burned with a soldering iron to remove the remaining hair on the elbow skin, soaked in water for 10 minutes, scraped and cleaned, put an appropriate amount of water in the pot, boil the elbow until it is four mature, move it into the brine pot and cook it over medium heat until it is rotten, take it out when it is rotten, buckle it into the bowl, take 50 grams of marinade in the marinade pot, add salt and stir well, pour it on the elbow and steam it, that is, the sauce elbow is cut into 2 cm square elbow meat pieces. Finely chop the green onions.

Beat the eggs into the bowl and stir well with chopsticks, put in flour, cornstarch, sesame oil, salt and an appropriate amount of water and mix well into a paste, put the cut elbow meat pieces into the mixed and hung paste, heat the pan, add oil, burn until seven mature, put the elbow meat into the pot one by one, fry until golden brown, pour into the colander from the pot, drain the oil, put the fried charred elbow meat in the pot while it is hot, put in the pepper powder, green onion and stir-fry for a while, pour in sesame oil, and put it in the dish.

Sauce elbows. Hunan.

Ingredients: 1 pork elbow (weighing about 750 grams).

Excipients: 50 grams of marinade, grams of refined salt.

Crafting Remove the bones of the pig's front elbow and cut the knife into a semicircle;

2) Use a soldering iron to remove the remaining hair on the elbow skin, soak it in water for 10 minutes, scrape it clean, and then cut the knife on the side of the elbow meat;

3) Put 1000 grams of cold water in the pot, boil the elbows until they are mature, take them out, move them into the brine pot, and cook them over medium heat until they are rotten;

4).Put the boiled elbow into the bowl, then take 50 grams of marinade in the marinade pot, add refined salt and stir well, pour it on the elbow, and steam it in the basket.

Color and fragrance The color is red and bright, the meat is rotten and fragrant, slightly salty and sweet, fat but not greasy.

The simple method is to press the above ingredients in a pressure cooker for 15 minutes, turn off the heat and simmer for 5 minutes.

Marinated pork knuckle in sauce.

This appetizing elbow dish has been processed through multiple processes, the color is red and bright, the sweet taste is strong, the finished dish is fat and thin, the fat is not greasy, the thin is crispy, and it is very popular.

Primary processing: 1500 grams of pig prepalate is washed, cut with a knife, and soaked and marinated for more than 18 hours with ingredient A (15 grams of Haitian light soy sauce, 15 grams of Haitian hoisin sauce, 30 grams of Haitian old soy sauce, 5 grams of oyster sauce, Knorr steamed fish fresh sauce, salt, Sichuan pepper, monosodium glutamate, 10 grams of sugar, 10 grams of white wine, 50 grams of ginger and green onions, 2 star anise, 3 grams of cloves and angelica).

Cooking treatment: 1. Put the marinated pig front into the steaming cabinet and steam it over high heat for 45 minutes until it matures.

2. Put the steamed pig prefix into the homemade brine, turn off the heat and soak for 90 minutes after boiling.

3. Put a cross knife on the marinated pork forehead, bake it in the oven with a primer of 200 and a dough fire of 150 for 17 minutes, and serve it with a plate of chili sauce.

Homemade brine: 1. Wash the spice bag (50 grams of star anise, red pepper, 30 grams of cinnamon and cumin, 20 grams of bay leaves, 10 grams of grass fruit and codonopsis, 6 grams of polygonatum japonica, 15 grams of tangerine peel, 8 grams of angelica, 5 grams of cloves, white cardamom, fragrant sand kernels, long pepper, branch fruit, angelica, licorice, and ginger) and wrap them in gauze;

2. Put 200 grams of salad oil in the pot, put 500 grams of rock sugar and boil over low heat, then put in water and boil over low heat until the soup bubbles, remove from the fire to make sugar color, put in 30 kg of broth, put in 1 kg of hoisin sauce, 1 kg of oyster sauce, 500 grams of dark soy sauce, 250 grams of monosodium glutamate and boil over high heat, change to low heat and boil for 2 hours, and remove the spice packet.

Technical highlights: 1. If you want to make the marinated pork knuckle translucent, chewy and crispy, you can marinate the pork knuckle and steam it in the basket, and then go through the process of marinating and baking, when the elbow is baked, you can put tin foil at the bottom of the baking tray, pad the potato slices, and then put the marinated elbow, so that the baked elbow is fragrant and the skin is crispy.

2. The elbow must be marinated thoroughly with marinade, and the time must be guaranteed to be more than 18 hours to make the elbow fully flavored.