"Chaoshan Braised Pork - Braised Elbow"!
Overview
Chaoshan brine pays attention to color, aroma and taste. The taste is fresh and a little sweet.
Tags
Ingredients
- Amomum villosum Appropriate amount
- Angelica dahurica Appropriate amount
- Cao Guo Appropriate amount
- Chenpi Appropriate amount
- Cinnamon Appropriate amount
- Dou Kou Appropriate amount
- Licorice Appropriate amount
- Lilac Appropriate amount
- Liquor 1 spoon
- Little fragrance Appropriate amount
- Mangosteen Appropriate amount
Steps
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Saute all the spices until fragrant, put them into a spice bag, add water to a pot and cook for half an hour, then turn off the heat to form a preliminary brine, take out the spice bag (it can be reused in the refrigerator).
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Wash the pork knuckles in running water first.
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Boil the syrup for coloring: Boil two tablespoons of rock sugar over low heat until golden brown, add the elbow and soy sauce and stir-fry evenly.
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Pour in the boiling brine, add half a spoon of salt, half a bowl of soy sauce, 2 spoons of fish sauce, 1 spoon of white wine, 1 spoon of rock sugar, 4 to 5 slices of ginger, and marinate for about an hour (the time can be determined according to each person's taste).
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Braised elbow.
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When the elbows are cold, cut them into pieces and serve on a plate.
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According to the habits of Chaoshan people, they like to eat it with orange oil or sweet vinegar.
