This part of the pig is the most fragrant, teach you to cook it like this, fat but not greasy, satisfying and delicious

【Sauce elbow】Ingredients: 1 pork knuckle, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 2-3 dried chilies, 3 tablespoons of dry yellow sauce, 1 tablespoon of braised soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 2 sachets of sauce and meat, 1 tablespoon of sugar,

Steps:

1. Pork knuckle is divided into front elbow and back elbow, the front elbow is generally selected, the front elbow has thick skin, more tendons, heavy gelatin, more lean meat, and the connective tissue content of the back elbow is more than that of the front elbow, the skin is old and tough, and the quality is worse than the front elbow.

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2. First remove the pig hair on the surface of the meat skin, put the pork knuckle on the fire, turn around to roast the meat skin, roast the fluff on the pig skin with fire, put it in warm water, and wash it.

3. Add water to the pot, blanch the pork knuckle under cold water, boil the water for 10 minutes, this can remove the fishy smell and blood foam of the pork knuckle. Remove the pork knuckle and wash it. When blanching pork knuckle, it should be boiled under cold water, so that the blood of the beef can be fully boiled, and the beef will not be fishy.

4. Prepare the seasoning, cut the green onion into sections, slice the ginger, crack the garlic, the sauce meat seasoning package is bought in the supermarket ready-made, a few dollars a big bag, is made of pepper, large material sand kernels, cardamom, cloves, cinnamon, cumin and other seasonings ground into powder together, it is very convenient to use, with two small packets can be. The soy sauce is best with teriyaki soy sauce, the color is good, the color of the beef from the dark soy sauce is black, add some water to the dry yellow sauce, stir well, and dilute it. If there is no dry yellow sauce, use soybean paste instead.

5. Add 3-4 tablespoons of oil to the pot and heat it, add the diluted dry yellow sauce, and fry it over low heat until fragrant.

6. Pour in an appropriate amount of water to boil, the amount of water can not exceed the pork knuckle, add green onions, ginger slices, garlic granules, dried chilies, soy sauce, sugar, cooking wine, sauce meat package 2 small bags, add salt, salt to put more, more than twice the amount of salt usually put in cooking, boil over high heat, turn off the heat.

7. Put the blanched elbow into the inner bowl of the rice cooker, pour in the prepared miso soup, put it in the rice cooker, and select the cooking function.

8. When the time comes, do not open the lid of the pot, the pork knuckle is simmered in it for half an hour, and then select the rice cooking function, continue to make a cooking program for the sauce, after the time is reached, continue to simmer for half an hour, use two cooking programs, simmer for half an hour in the middle, and finally simmer for half an hour, it is easy to cook the pork knuckle, which is the benefit of using a rice cooker to sauce the elbow, heating is stable, saves time, saves trouble, and is easy to cook. Pour the pork knuckle into a container with the miso soup and let the knuckle soak in the miso overnight to soak the knuckle thoroughly into the flavor, which is also a trick to make the knuckle, and you can eat it the next day.

Tips: It is best to use dry yellow sauce for sauce, and if there is no dry yellow sauce, use soybean paste and sweet noodle sauce instead. Because the color of the dried yellow sauce is better than that of the sweet noodle sauce, and the taste is stronger. Because there are many sauce materials, the sauce soup is not easy to control the heat, and it is easy to stick to the bottom of the pot, so you can use a rice cooker to make the sauce elbow, the fire is easy to control, and it is not easy to paste the pot, saving time, saving trouble, and easy to cook.