Braised pork elbow
Overview
Braised pork elbow is a Shandong cuisine. Bright red in color, soft and salty, with rich juice and rich flavor. It is one of the must-have New Year dishes on the New Year’s Eve dinner table. It means that in the coming year, prosperity will bring prosperity, wealth and good fortune. Its main raw materials include pork knuckle and so on. It is loved by people because of its color, fragrance and flavor. It's a rare guest to come, so I'll show off my courtesy as a landlord by having a nice dish.
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Ingredients
Steps
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Ingredients picture
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Add water to the pot, add the elbows, blanch them, remove the blood, remove and drain
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Put it into the pressure cooker, add all the ingredients together, and add enough water to cover your elbows
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Cover the lid, turn on the steam and turn down the heat for about 1 hour
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After the display valve drops, open the lid and the aroma will come out
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Take out the elbow, then use chopsticks to gently press the elbow from the top of the meat to the bottom (it is already cooked), and then brush the skin evenly with dark soy sauce to color
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Wrap the main bone with tin foil and fry the skin of the elbow in a pan
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Pour out 1 bowl of the soup used to cook the elbows, turn it over high heat to reduce the juice, and pour the collected juice over the elbows.
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Sprinkle some chopped green onion and garnish
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Finished product pictures
