Burnt pork elbow

2024-08-22 10:45:00 Sichuan cuisine

Ingredients

A pig crutch Weights about 1.5 kilograms
Ginger A large piece
Garlic cloves Six or seven cloves
Pickled pepper 2 pieces
Scallions 2 roots
Chili sauce One tablespoon
Granulated sugar One tablespoon
Light soy sauce One tablespoon
Dark soy sauce small half spoon
Cooking wine Appropriate amount
Vinegar Appropriate amount
Oyster sauce One tablespoon
Sesame oil A few drops
Salad oil Appropriate amount
Starch (add water to make water starch) A small spoonful

Steps

1. Prepare all raw materials

2. Cut a small part of the ginger into slices and a large part into minced pieces

3. Chop the garlic into pieces

4. Chop green onions and pickled peppers into fine pieces

5. Pour water into the pot to cover your elbows, add ginger slices and cooking wine, bring to a boil and cook over medium heat for about 20 minutes

6. While cooking the elbow, use a wok to add a tablespoon of sugar, a tablespoon of light soy sauce, a small spoonful of dark soy sauce, and a few drops of sesame oil to make a sugar-colored juice and boil until the sugar melts. Then pour it into a bowl and let it cool for later use

7. After boiling for 20 minutes, take it out and use kitchen paper to absorb the moisture on the surface. Then immediately brush the sugar-colored juice on the surface while it is hot to color it. Be sure to brush while it is hot and dry it after brushing. Cool and set aside, be sure to let cool

8. Put a little salad oil in the pan, heat it up, add the pork knuckle, and sear the pork skin against the bottom of the pan. Turn it over halfway to allow all the pork skin to be fried. Be careful at this step. Oil can easily explode and splash. Be careful of burns. It is better to wear a mask

9. Fry until the skin is slightly charred and blistered, then take it out and set aside

10. Make a cut with a knife

11. Place the cross-sectioned pork skin side up in a bowl, put the bowl in a steamer, cover it and steam for about 1.5 hours until it is soft and glutinous (bring the water to a boil over high heat and then turn to medium-low) fire), do not throw away the steamed soup