Several common methods of braised pork elbow

Braised pork elbow is a common home-cooked dish. Because it contains more protein and carbohydrates, it is very good for friends who have worked hard all day. The method of braising pork elbow can remove the fatness of the pork elbow, making the meat more fragrant and flavorful.

Ingredients preparation

500 grams of elbow meat, 15 grams of soy sauce, 10 grams of fine salt, 1 star anise, 2 segments of scallion, 2 slices of fresh ginger, 50 grams, a little honey, fungus, magnolia slices, MSG, wet flour, an appropriate amount of clear soup, and coriander.

Production steps

l. Boil the pork elbow until it is 80% cooked, remove it from the pot, spread a layer of honey on the skin, put it in a wide oil pan, and fry it until the skin has small bubbles and turns dark red, then remove it from the pot.

2. Cut the whole piece of pork elbow into a round shape according to the size of the steaming bowl. Use a knife to cut the lean meat of the elbow into deep, but not transparent elephant-eye pieces. Place the skin side down in a steaming bowl and add scallion segments, ginger slices, and star anise. Take a bowl of second clear soup (pork bone soup), add soy sauce, salt, cooking wine, adjust the taste, and pour it into the bowl of pork elbow. Place in a steamer and steam over high heat for 2 and a half hours. After taking it out of the steamer, pick out the scallion segments, ginger slices and star anise and put them in the soup plate.

3. Place the soup pot on high heat, scoop in two spoonfuls of clear soup, pour in the original soup from the steamed pork elbow, add magnolia slices, fungus slices, refined salt and MSG. It tastes good. Add a little starch with running water and pour it on the elbow after boiling.