Stewed pork elbow with beer(si fang cai pi jiu lu zhu zhou )

Stewed pork elbow with beer

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: prepare the seasoning.

Step 3: Boil the water in the pot and blanch the pork elbow.

Step 4: then put it in the frying pan, skin down.

Step 5: fry over medium low heat until yellowish.

Step 6: add spices.

Step 7: then pour in the beer.

Step 8: pour in the soy sauce and color it.

Step 9: pour in Meiji fresh soy sauce.

Step 10: add rock sugar. (add rock sugar to make the dish more beautiful)

Step 11: pour in the white vinegar. (it can make the meat softer and tenderer. It can also remove the fishiness and release the nutrition of pig bone.)

Step 12: start simmering for a few minutes. (open the lid to remove the fishy smell)

Step 13: then pour into a large pot, first skin down, simmer for 60 minutes.

Step 14: open the lid and turn over to stew for 15 minutes, you can easily pierce it with chopsticks.

Step 15: simmer for another half an hour, add salt and vegetables. (if you like coriander, you can add some)

Materials required:

Pig elbow: right amount

Ginger: right amount

Garlic: right amount

Coriander: moderate

Star anise: right amount

Cinnamon: moderate

Dry pepper: right amount

Fennel: right amount

Volvariella volvacea: right amount

Meiji fresh soy sauce: right amount

Rock candy: 1

Beer: 2 bottles

White vinegar: half cap

Salt: right amount

Note: features: soft and smooth lips and teeth, lingering fragrance, endless aftertaste, especially skin can also eat beauty, rich in collagen, without water, all with beer instead of water, this is the key time and heat is also very important

Production difficulty: ordinary

Process: brine

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Si Fang Cai Pi Jiu Lu Zhu Zhou