Practice of Braised pork leg in brown sauce with Rock Sugar

Health benefits

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Peanut oil: Delaying aging, antioxidant, anti-cancer and anti-cancer properties

Pepper powder: nourishes blood, protects teeth, and protects bones

Ingredients and materials

1 pig elbow

10g Sichuan peppercorns

Octagonal 10g

10g scallion

Ginger 10g

10 grams of garlic

15g dried chili shreds

10 grams of cinnamon

10 grams of fennel

Fragrant Leaf 3 Leaves

Salt 15g

50g rock sugar

15g cooking wine

15 grams of soy sauce

10 grams of oyster sauce

10 grams of vinegar

10g chicken essence

15g peanut oil

10 grams of pepper powder

Practice of Braised pork leg in brown sauce with Rock Sugar

1.Use a razor to clean the fine hair of the pig.

2. Rinse with water and soak for 1 hour before changing the water.

3. Add water to the pot and submerge the pork elbow.

4.Boil over high heat for 10 minutes, flip several times, and heat evenly.

5. Take it out and rinse it clean with cold water for later use.

6. Prepare the seasonings. 10 grams of Sichuan pepper, 10 grams of star anise, 10 grams of cinnamon, three slices of fragrant leaves, and 10 grams of fennel. 10g of scallions, 10g of ginger, 10g of sliced garlic, and 15g of dried chili shreds.

7. Prepare seasonings. 15 grams of dark soy sauce, 15 grams of light soy sauce, 10 grams of vinegar, 15 grams of oyster sauce, 20 grams of cooking wine, 15 grams of pepper powder, and 50 grams of rock sugar.

8. Put pork elbow and prepared onions, ginger, garlic, Sichuan peppercorns, star anise, cinnamon, fennel, dried chili shreds, and fragrant leaves into a pressure cooker.

9. Add seasoning such as dark soy sauce, light soy sauce, cooking wine, vinegar, oyster sauce, and pepper powder.

10. Cover the pressure cooker lid and simmer over high heat to medium heat for 30 minutes.

11. Let the pork elbow cool and bone it. Don't cut off all the outer skin, and cut the meat inside into small pieces.

12. Clean the pot, heat it up, add 15 grams of peanut oil, and lightly cremate rock sugar.

13. The rock sugar solution turns dark.

14. Lower the pig elbow and evenly hang the liquid on both sides.

15. Hang the pork elbow evenly with sugar solution, add the original soup, add a bowl of hot water, cover with a lid, turn high heat to medium heat, and simmer for 20 minutes.

16. Add chicken essence and simmer over high heat until the broth is fully drained.

17. Sprinkle chopped scallions on a plate, and enjoy a sweet, tender, and smooth rock sugar braised pork elbow that leaves a lingering fragrance on the mouth and lips. It's ready to be served on the dining table.

Tips

Let the pork elbow cool and remove the bones. Do not cut the skin or meat into small pieces, as they can easily become flavorful. Let the pork elbow be lightly cremated and turn sugar colored.

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