Braised pork joint(hong shao zhou zi )

Braised pork joint

Introduction:

Production steps:

Step 1: get your elbows ready.

Step 2: soak elbows in water for more than 2 hours.

Step 3: prepare the accessories.

Step 4: cut scallion and ginger.

Step 5: take out the old soup from the refrigerator in advance to thaw.

Step 6: Rinse elbows and blanch.

Step 7: pour a small amount of sauteed chives, ginger, star anise, cinnamon, pepper and fragrant leaves into the pot.

Step 8: add soy sauce, rock sugar, soup, cooking wine, salt and hot water.

Step 9: after boiling, pour the soup into the pressure cooker, put in the elbow of blanching water, cover the lid, press for 40 minutes, turn off the heat and simmer for more than 4 hours.

Step 10: take out the elbow into the steamer and put it into a larger bowl. Pour in the soup and steam for 1 hour.

Step 11: put the steamed elbows on the plate.

Step 12: take another pot and pour in the soup,

Step 13: bring to a boil and add in a thin sauce. Pour the soup on the elbow. In a large bowl.

Materials required:

Elbow: right amount

Star anise: right amount

Cinnamon: moderate

Pepper: right amount

Scallion: right amount

Fragrant leaves: appropriate amount

Old style: moderate

Rock sugar: right amount

Salt: right amount

Ginger: right amount

Note: no old soup can be replaced by water. The rest of the soup is filtered to remove impurities, put it in the refrigerator to refrigerate, that is, the old soup, which can be used next time. Don't open the cover of the pressure cooker after turning off the heat, and marinate for more than 4 hours, so the elbow will taste better.

Production difficulty: simple

Process: firing

Production time: several hours

Taste: spiced

Chinese PinYin : Hong Shao Zhou Zi