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
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.
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
下温油锅炸至肉皮表面起泡。Fry in medium high oil until the skin crisped.
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.
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.
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.
拿青菜垫底。出锅装盘。Put on top of the blunged green leaf and serve.
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……
烹饪屋
