Скачать с ютуб How to prepare Chinese-style braised pork knuckle (a comprehensive guide) в хорошем качестве

How to prepare Chinese-style braised pork knuckle (a comprehensive guide)

Hey, I want to show you how to make a traditional pork knuckle dish that is very popular during Chinese New Year because it symbolizes prosperity and good luck. You might have tried my Cantonese-style pork knuckle recipe, which I published last Chinese New Year. Today, I would do something different with other ingredients and seasonings. This recipe will include some Sichuan peppercorns, chili peppers, and a different set of spices. Let’s get started. ======================================= Recipe: (Please download the recipe and read the full details at: https://tasteasianfood.com/braised-po... ) Ingredients A (blanch and fry the pork knuckle) 1 pork knuckle (about 1.2kg) 5 slices ginger 2 stalks spring onions, cut into 3-inch sections 1 tbsp rice wine 1 tbsp dark soy sauce 3 tbsp vegetable oil Ingredients B (aromatics) 5 slices ginger 2 stalks spring onions 5 cloves garlic Ingredients C (Spices in bouquet garni) 2 bay leaves 1 cinnamon stick 1 star anise 10 cloves 1 tsp Szechuan peppercorns 1 tsp fennel seeds 5 green cardamom pods 1 piece dried orange peel 1/4 tsp white peppercorns 1 dried chili Ingredients D (seasonings) 2 tbsp light soy sauce 2 tsp dark soy sauce 2 tbsp rice wine 2 tbsp rock sugar Ingredients E Cornstarch slurry to thicken the gravy 1 Chinese lettuce Sufficient oil to fry Sufficient water to braise the pork Method - Blanch the pork knuckle - Clean the pork knuckle with plenty of water. - Remove any hair you spot with a tweezer or burn it with a blowtorch. - Put the knuckle in a large pot and fill it with enough water to submerge it. - Add the ginger, spring onion, and rice wine to the water. - Bring the water to a boil. Then blanch the pork knuckles for about 5-7 minutes and turn it over occasionally. - Remove it from the water and clean it again with running water. Fry the pork knuckle before braising it - Add a large tablespoon of dark soy sauce and rub it all over the surface. - Fry the pork in hot oil. Close the lid to avoid splattering. - Fry the pork knuckle on both sides until it is golden. - Finally, remove it and drain away the oil. Braise the pork knuckle - Saute the sliced ginger, sections of the spring onions, and a few cloves of garlic with oil over low heat until they turn aromatic. - Transfer the aromatics into a stock pot. - Place the pork knuckle into the pot. Then add enough hot water to the pot to submerge the pork knuckle. - Add the bouquet garni of spices, rock sugar, choosing wine, light soy sauce, and dark soy sauce. - Once it is boiling, reduce the heat to keep the braising liquids at a bare simmering temperature for two hours. - Make gravy for the pork knuckle - Remove the pork from the braising liquid. - Pour the braising liquid through a wire mesh strainer to catch all the herbs and spices. - Bring it to a boil again to reduce the amount until it becomes a thick gravy. Thicken it with cornstarch slurry. - Now, the pork knuckle is ready to serve. ======================================= Website: https://tasteasianfood.com/   / tasteofasianfood     / kwankapang     / kwankapang     / kwankapang