Rock Sugar Stewed Elbows for Autumn Tonic Time

Overview

There are many flavors of elbow, and I prefer the flavor of thick oil and heavy sauce. Lean meat will not age after being cooked for a long time, and it will not dry out without being burned; fat meat will be soft, glutinous and sweet, not greasy or greasy. After simmering, the sweetness of rock sugar and the aroma of soy sauce are mixed into the meat. The remaining soup absorbs the fatness of the pork. Add some cabbage and use it to make the next bowl of noodles! It's great!

Tags

• home cooking
• private kitchen
• lunch
• dinner
• famous dishes
• cinnamon
• cooking wine
• light soy sauce
• lilac
• old soy sauce
• pork knuckle
• rock sugar
• star anise
• fragrant leaves

Ingredients

Steps

1. 1 Remove the hair from the pork knuckle, soak it in cold water for 15 minutes, remove the blood, take it out and set aside

   

2. 2 Various condiments are ready for use

   

3. 3 Heat the oil, add rock sugar, wait until the rock sugar melts, add the elbows (skin side down), fry for about 5 minutes, turn over, and fry for another 5 minutes; add dark soy sauce, fry until the soy sauce color sticks to the skin

   

4. 4 Put it into the pressure cooker and add water until it can cover 3/4 of the elbow; put in the spices and press the pressure cooker for 25 minutes; collect the juice