Its more addictive to eat frozen in summer! Seven miles of pork sauce with spiced sauce

Published Nov 9, 2020 at 03:29am ET


Its more addictive to eat frozen in summer! Seven miles of pork sauce with spiced sauce

In todays impetuous society, if you always have a dream in your heart, a heart of convenience and a heart of humility and enterprising. With such a heart, we can do everything well, cooking is the same, need a calm heart, full of love, so that the food will be really delicious.

Food Material List

  • 1 Pig elbow 1

Operational steps

  • 1 Wash the pigs elbow and cut a hole along the bone with a scissors. Cut the bones along the fascia lightly. This is a skill and patience. (ps: Our scissors are not sharp. I use a knife to pick bones in some parts.)
    Its more addictive
  • 2 Put the pork knuckle in the bowl and add a little ginger, five spice powder, garlic powder, white pepper, cumin powder and a tablespoon of soy sauce. Marinate for 1 hours. Then roll it up and tie it tightly with gauze.
    Its more addictive
  • 3 Add 2 litres of water, a little yellow rice wine, scallion and ginger slices to boil. Add pork chilled pork and cook for 10 minutes. Drain and put it in cold water.
    Its more addictive
  • 4 Add the right amount of water to the saucepan (without the amount of pork elbow). Add ginger slices, onion, yellow wine, soy sauce, rock sugar, dry red pepper, fermented bean curd, oyster sauce, garlic and the right amount of salt. Turn the fire on for a minimum of half an hour, turn off the fire for half an hour, then simmer for another hour, turn off the fire for cooling, put it in the refrigerator freezer and soak for more than 12 hours before slicing and eating.
    Its more addictive
  • 5 Okay, lets start chewing.~
    Its more addictive

Tips

Snows private tips:
1. pig elbow picking needs patience and care. Scissors are clippared along the bones. (if the scissors are not sharp enough like me, they can cut the skin of the pigs elbow and slowly cut the bone along the bone with the knife), so the fascia around the bone is easy to cut off.
2. pig elbow choose to choose pigs front elbow, that is round hoof, because this part of fat meat less halogen taste better.
3. It is very important to tighten the rope step. Whether the elbow looks good after brine is finished, and whether it can be turned into a very compact round roll is the key. (gauze can be bought at the drugstore. I forgot to buy the line, and moved all the miscellaneous lines at home. Next time I remember the line should be bought together)
4. put cold water in third steps to cool the pigs elbow and keep the shape of the epidermis at the same time.

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Healthcare food category

Lunch, Poultry, Burst, Private dishes 1, Refreshing, Staple food, Seafood, Salty


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