Braised pork joint-You Are Foodie

By Raymond
25

Braised pork joint

Delicious! Fat but not greasy! Cake but not rotten!

Main Ingredients

pork shoulder 1

Auxiliary Ingredients

Scallion segment appropriate amount
Balsam oil appropriate amount
pepper appropriate amount
Big stuff 1-2
The soy sauce 15g
monosodium glutamate appropriate amount
ginger appropriate amount
salt A moderate amount of
Cooking wine 10g
sugar 30g
oil 1000g

Be careful not to burn your elbows when frying them.

Step 1 . 1. Remove the bones from the elbows, remove the blood foam from the muddy water and break the flesh, and cook until 2 are ripe. Take out and drain the water, and apply the soy sauce inside and outside.

Step 2 . 2 Take the hot oil from the pot until it is 60% or 70% hot, put it in the elbow and cover it with the pot cover (be careful of oil splashing and scalding), and fry it until the skin of the elbow bubbles up and remove it. Draw a cross knife (with shallow skin and deep meat) on two sides of the elbow and put the bowl with the skin facing down.

Step 3 . 3 Start another pot with a little oil, heat up a little sugar and stir fry it into sugar color, add some water (or soup), add cooking wine, large materials, scallions, ginger (patting) salt, pepper, and MSG to adjust the taste, boil it, skim the foam, and pour it into the elbow bowl.

Step 4 . 4 Steam the soup (rotten) in a steamer over high heat. Remove the original soup and put it on the plate. Boil the original soup with a thin sauce mix and pour fragrant oil on the elbow. Serve.

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