Braised pork joint(hong shao zhou zi )

Braised pork joint

Introduction:

"Delicious! Fat but not greasy! Baba is not rotten

Production steps:

Step 1: 1 remove the bone from the elbow, remove the blood foam from the NAO water, and cook until it is mature. Take out and drain the water. Mix the inside and outside with soy sauce.

Step 2: 2 heat the oil to 60% or 70% heat, cover the elbow with the cover (be careful of oil splashing and scalding) and deep fry until the skin of the elbow blisters and takes it out. Elbow 2 cross knife (skin shallow meat deep) skin down bowl.

Step 3: 3 add a little oil, heat a little sugar, stir fry it into sugar color, add water (or soup), add cooking wine, seasoning, scallion, ginger salt, pepper, monosodium glutamate to adjust the taste, bring to a boil, skim the foam, and pour into the elbow bowl.

Step 4: steam (rotten) in 4 steamer over high heat, take out the original soup and put it on the elbow. Bring the original soup to a boil, thicken it, pour fragrant oil on the elbow, and serve.

Materials required:

Pig elbow: 1

Oil: 1000g

Sugar: 30g

Cooking wine: 10g

Salt: right amount

Ginger: right amount

MSG: right amount

Soy sauce: 15g

Large materials: 1-2

Pepper: right amount

Sesame oil: appropriate amount

Scallion: right amount

Note: when frying elbows, be careful not to burn them.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Original

Chinese PinYin : Hong Shao Zhou Zi