Braised boneless pork elbow

Overview

Every Spring Festival, pork knuckle has a place on the dining table. In the past, I made either sauce-flavored or braised pork knuckles, or bone-in braised pork knuckles. This time I had to practice making braised pork knuckles. The result was that the pork knuckles were smooth and tender, and I thought they tasted good. This Spring Festival, this pork knuckle is on the table.

Ingredients

Steps

Debone the pork knuckle, immerse it in water for half an hour, soak the blood and drain it, then rinse it and set aside.
Set aside red dates and wolfberry.
Various seasonings are available.
Add appropriate amount of oil to the hot pot and stir-fry the seasonings until fragrant.
Add cooking wine, braised soy sauce, light soy sauce, and oyster sauce to the stir-fry seasoning and cook until fragrant.
Add appropriate amount of cold water to the cooking spices.
Change the pot, pour in the soup, add the pork knuckle at the same time, and bring to a boil over high heat.
After the fire comes to a boil, turn to medium heat and skim the blood.
After skimming off the blood foam, reduce the heat to low.
Cover and simmer over low heat for about an hour and a half.
This is pork knuckle braised for nearly an hour.
Turn the pork knuckle over, add rock sugar and red dates, cover and continue simmering until the meat is tender.
Simmer the pork elbow for an hour and a half (use chopsticks to insert the pork elbow to test the tenderness). Put it into a wok, add wolfberry, add a little salt according to personal taste, and reduce the soup over high heat.
After collecting the soup, take it out of the pot.
Plate and serve
Finished product display

Overview

Tags

Ingredients

Steps