硬菜东坡肘子走油元蹄braised pork knuckle
Jing_7oa9
用料
| 猪蹄膀pork knuckle | 1只 |
| 葱姜sping onion ginger | 少许some |
| 丁香clove | 3粒 |
| 八角Star anise | 1个 |
| 花椒Chinese pepper corn | 15粒 |
| 桂皮cassia | 1块 |
| 香叶bay leaf | 1片 |
| 冰糖rock sugar | 2大块 |
| 干辣椒dried chilli | 2个 |
| 老抽dark soy sauce | 1勺 |
| 生抽light soy sauce | 2勺 |
| 绍酒wine | 2勺 |
| 糖sugar | 2大勺tbsp |
| 板栗chestnut | 喜欢的话if desired |
硬菜东坡肘子走油元蹄braised pork knuckle的做法
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肘子下葱姜酒焯水放凉晾干。Blunge the pork knuckle with spring onion and ginger wine. Set to cool and dry.
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混合蜂蜜和少许老抽。均匀涂抹肘子表面。吹干10分钟。Mix honey and dark soy sauce and apply evenly onto the outside of the knuckle. Air dry for 10 min
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下温油锅炸至肉皮表面起泡。Fry in medium high oil until the skin crisped.
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炒糖色：锅里加油和两大勺糖中小火慢慢炒至变色。Add oil and two tbsp sugar, fry in medium low heat until caramel color.
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锅里放少许油加葱姜所有香料爆香。加热水，肘子，板栗，酱油酒冰糖和糖色烧开炖3个小时。或者高压锅压30-45分钟。Fry spring onion ginger and all the spicies until fragrant. add hot water,knuckle, chestnut,soy sauce wine and rock sugar and caramel and cook for 3 hours. Or put in pressure cooker for 30-45 min.
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把煮好的肘子拿出来放入大碗中。需要的话特别是高压锅的汤汁在明火上收干一点。浇在肘子上蒸1个小时以上。Take out the pork knuckle, put into a large bowl. Thicken the sauce if needed on fire. Pull on top of the knuckle and steam for at least one hour.
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拿青菜垫底。出锅装盘。Put on top of the blunged green leaf and serve.
