Sauce elbow flower
Overview
How to cook Sauce elbow flower at home
Tags
Ingredients
Steps
-
Wash the pork knuckle and use tweezers to remove the hair. Use kitchen scissors to cut a slit along the bone. Easily cut off the bone along the fascia. This is a tricky job. Just be careful and patient and don't cut the pig skin. (You can ask the merchant to do this step for you) Put the boneless pork knuckle into a large basin, add a little salt, pepper, star anise, ginger and a tablespoon of soy sauce to mix well, marinate for 1 hour, then roll it up and tie it tightly with cotton thread.
-
Add a little cooking wine, scallions and ginger slices to the pot and bring to a boil. Add the pork knuckles and cook over high heat for 10 minutes. Remove and cool in cold water.
-
In a separate stew pot, add an appropriate amount of water (just enough to cover the pork knuckle), add ginger slices, green onions, cooking wine, various spices, soy sauce, rock sugar, dried red pepper, fermented bean curd juice, garlic and an appropriate amount of salt. It is recommended that the soup must be salty enough to make the elbow scallops delicious. After the fire is boiled, reduce the heat to the lowest and cook for 2 hours. Turn off the heat and wait for it to cool down. Then put it in the refrigerator to soak for more than 12 hours.
-
Slice and serve.
