How to Make Sauce Spare Ribs
When the weather turns cold, people often eat foods that are warming and nourishing, helping the body to stay warm. This dish, braised pork knuckle, has been a staple in traditional Chinese banquets for a long time.
Method for braised pork knuckle
Ingredients Preparation
Pork knuckle Son,Star anise Bay leaves, soy sauce, rice wine, green Peas Onion, cloves, ginger Garlic, cardamom, small,Clove, cinnamon, sugar. Steps
1. Wash the pork knuckle and scrape it clean, then wash it again;
2. Tie the pork knuckle with a string and boil it in water, removing
foam, then remove;3. Bring a pot of water to a boil, add onion, ginger, garlic, old soup, bay leaves, star anise, Cinnamon, cloves, fennel seeds, cardamom, and star anise to simmer;
4. In a frying pan, add a little oil, stir-fry sugar to make sugar color, then pour into the pot;5. Place Pork knuckle
in the pot, after boiling, add rice wine and medium heat;
6. After boiling for one hour, add salt,Pepper, White sugar,
Soy sauce to adjust the seasoning and cover the pot to simmer again;，7. After boiling for half an hour, turn the heat to high and reduce the liquid.，Tips Tying the skin and meat with a string is a trick to prevent the skin and meat from separating.
Method for braised pork knuckle (second version)
Ingredients
One pork knuckle, 45ml soy sauce, 10g rock sugar, 5 pieces of ice sugar, 10g salt, 2 scallions, 5 pieces of ginger, 30ml rice wine, 4 pieces of cinnamon, 8 pieces of dried
Chili, 10 grains of star anise, 1 piece of cinnamon, 2 pieces of cardamom, 4 pieces of cloves, 1 piece of white
Pea.
Steps 1. Wash the pork knuckle, use a peeling knife to remove the hair on the surface, and drain the water; 2. In a frying pan, heat without oil to 30%, add 2 pieces of ginger, 2 scallions, rice wine, rock sugar, 4 pieces of ice sugar, and soy sauce over low heat;
3. Place the pork knuckle and continue to heat over low heat, when the pork knuckle turns red, turn it over and cook until it is fully colored;
4. After the pork knuckle is colored, remove and cool, while putting
Stew materials, pour in the remaining soy sauce soup; 5. Place the cooled pork knuckle, add water and boil over high heat, remove the foam;
6. Turn the heat to medium heat, add the remaining scallions, ginger, ice sugar, and salt;
7. After the pressure cooker is on, continue to cook for 30 minutes;8. After 12 minutes, open the lid and flip the pork knuckle again for 15 minutes; 9. In a frying pan, pour in the pork knuckle sauce, filter the seasoning with a spoon, add ice sugar, and boil over high heat;
10. Place the pork knuckle in the pot, pour the soup on the knuckle repeatedly;
11. When the soup thickens and the pork knuckle is colored, you can take it out.
Tips
When frying the seasoning, be sure to use low heat to avoid burning.
Method for braised pork knuckle (third version)
Ingredients
Pork knuckle, 40g soy sauce, 10g rock sugar, 3 cloves of garlic, 10g ginger, 10g dried
Chili, 5g cinnamon, 10g star anise, 10g cloves, 10g white Pea, 3 tablespoons of Doubanjiang, 10g ice sugar, 10g salt, 1 tablespoon of soy sauce. Steps
1. Rinse the pork knuckle, bring water to a boil, add a few pieces of ginger and 1 tablespoon of rice wine;
2. Place the pork knuckle in the boiling water for 2 minutes, flip it over and cook for another 2 minutes, remove the foam;
3. In a frying pan, add a little oil, add ginger, eight-corner, dried chili, cinnamon, scallion, garlic, star anise to stir-fry;
4. After the seasoning fragrance, add Doubanjiang and stir-fry;
5. Add one bowl of water, add soy sauce and salt and boil;
6. Place the boiled sauce in the Pressure cooker, put the pork knuckle in, press for 12 minutes; 7. After 12 minutes, open the lid and flip the pork knuckle again for 15 minutes; 8. In a frying pan, pour in the pork knuckle sauce, filter the seasoning with a spoon, add ice sugar, and boil over high heat;
9. Place the pork knuckle in the pot, pour the soup on the knuckle repeatedly;
10. When the soup thickens and the pork knuckle is colored, you can take it out.
Tips
When frying the seasoning, be sure to use low heat to avoid burning.
Method for braised pork knuckle (fourth version)
Ingredients
One pork knuckle 1300g, 6 pieces of ginger, 3 pieces of eight-corner, 3 pieces of dried chili, 1 piece of cinnamon, 1 scallion, 10 grains of star anise, 1 tablespoon of rice wine, 4 pieces of cloves, 1 piece of white Pea, 3 tablespoons of Doubanjiang, 10 pieces of ice sugar, 10g salt, 1 tablespoon of soy sauce. Steps
1. Rinse the pork knuckle, bring water to a boil, add a few pieces of ginger and 1 tablespoon of rice wine;
2. Place the pork knuckle in the boiling water for 2 minutes, flip it over and cook for another 2 minutes, remove the foam;
3. In a frying pan, add a little oil, add ginger, eight-corner, dried chili, cinnamon, scallion, garlic, star anise to stir-fry;
4. After the seasoning fragrance, add Doubanjiang and stir-fry;
5. Add one bowl of water, add soy sauce and salt and boil;
6. Place the boiled sauce in the
