After eating pork for 30 years, it is still the most satisfying in this part, 15 pounds, the meat is soft and fragrant

Today I will share with you the practice of sauce elbow flowers, the taste is firm, the marinade is fragrant, and friends who like to eat remember to collect it!

--- [Sauce Fragrant Elbow Flower] ---

Prepare ingredients: 1 pork elbow (about 1000 grams), 30 grams of green onions, 20 grams of ginger, 2 grams of star anise, 2 grams of Sichuan pepper, 1 gram of bay leaves, 2 grams of cinnamon, 2 grams of cumin, a little dried chili, a yellow gardenia, 1 gram of red yeast rice, 30 grams of sweet paste, 20 grams of light soy sauce, 20 grams of dark soy sauce, 20 grams of rock sugar, appropriate amount of salt.

Steps:

1. Cut the pork knuckle from one side with a knife to the bone, so that the blood can be removed as much as possible when blanching, and it can also be flavored faster when marinated.

2. Add an appropriate amount of water to the pot, put the pork knuckle in a pot under cold water, add an appropriate amount of cooking wine after boiling over high heat, skim off the foam and continue to cook for 2-3 minutes, then remove it.

3. After taking out the pork knuckle, remove the remaining hair on the surface, and then rinse it with water.

4. Heat the wok first, then add 20 grams of cooking oil and 30 grams of sweet noodle sauce, stir-fry slowly over low heat, stir-fry the sweet noodle sauce until fragrant, dilute it with an appropriate amount of water, boil it over high heat and put it out for later use.

5. Prepare a pressure cooker, add an appropriate amount of water to the pot, put all the prepared spices into the pot after the water boils, add 20 grams of light soy sauce, 20 grams of dark soy sauce, 20 grams of rock sugar and an appropriate amount of edible salt, and finally add the fried sweet noodle sauce to the pot, taste the taste after boiling over high heat, and the taste of the braised soup should be slightly salty.

6. Put the cleaned pork knuckles into the pot, cover the pot after boiling, time the pressure cooker after steaming, and press on high heat for 25 minutes.

7. After 25 minutes, turn off the heat and let the elbows simmer in the pot for more than 2 hours to fully absorb the flavor.

8. Spread a layer of plastic wrap on the board, put the elbow that has been boiled until soft and flavorful on the board, remove the big pork bones, then roll it up with plastic wrap, roll it tightly, let it cool slightly and put it in the refrigerator for refrigeration.

9. If the elbow is refrigerated for more than 6 hours, the meat will become relatively firm, and after cutting, the elbow skin will wrap the elbow meat, which is very good in appearance and taste.

The finished sauce fragrant elbow flowers are directly sliced and put on a plate, accompanied by a small dish of garlic vinegar sauce, which tastes so fragrant. Friends who like to eat elbow flowers, hurry up and learn to make it!