Braised pork elbow in brown sauce(hong shao zhu zhou )

Braised pork elbow in brown sauce

Introduction:

Production steps:

Step 1: wash the pig elbow, remove the mane with fire, scrape it with a knife, bring it to a boil in clean water, boil it for a while to remove the fishy smell and blood, remove it and wash it

Step 2: fry the sugar color, heat the frying pan, pour in a little oil, put in the sugar immediately, lower the heat, and stir with a shovel

Step 3: the sugar gradually melts, foams (my fire is a little big, so it's not white), and keeps stirring

Step 4: when the foam disappears, turn it into such a clear bubble, and keep stirring during the process

Step 5: quickly pour in the pork elbow and stir fry, so that the sugar color is hung on the elbow. When you put in the pork elbow, the fire should be turned up to prevent the sugar color from freezing. When the sugar color is evenly hung on the elbow, add some soy sauce and stir fry for a while

Step 6: prepare onion and ginger, fragrant leaves, cinnamon and star anise in advance

Step 7: pour the elbow and the soup into the pressure cooker, add appropriate amount of hot water, onion and ginger, fragrant leaves, cinnamon, star anise and a little cooking wine

Step 8: add two teaspoons of salt

Step 9: press the pressure cooker for 30 minutes.

Materials required:

Pig elbow: right amount

Onion and ginger: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Cinnamon: moderate

White granulated sugar: right amount

Soy sauce: right amount

Salt: right amount

Cooking wine: moderate

Note: 1. Step 2: pour in sugar when the oil is cooled. 2. It is better to change the white granulated sugar into crushed rock sugar

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Hong Shao Zhu Zhou