硬菜东坡肘子走油元蹄braised pork knuckle

作者： Jing_7oa9

一直喜欢吃苏州万三蹄。今天做老妈蹄花之余多了个蹄膀。那么只能这样了。

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的做法步骤

步骤 1

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.

步骤 2

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

步骤 3

下温油锅炸至肉皮表面起泡。Fry in medium high oil until the skin crisped.

步骤 4

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.

步骤 5

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.

展开全部

步骤 6

步骤 6

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.

步骤 7

拿青菜垫底。出锅装盘。Put on top of the blunged green leaf and serve.

硬菜东坡肘子走油元蹄braised pork knuckle的小贴士

如果想做出饭店的红红的油亮油亮的感觉另外加红曲米。家庭版省略。炒糖色也可省略。结果就是成品颜色偏黑如图。但完全不影响口感。我今天懒人版全部省略……

菜谱创建时间：2020-04-15 23:06:25