🟢材料:
豬手 1 公斤
醉汁的材料:
當歸 3 克
枸杞子 5 克
花椒 1.5克
月桂葉 2 片
八角 1 粒
冰糖 20 克
薑 20 克
蔥白 15 克
紹興酒(花彫酒) 5 湯匙
玫瑰露酒 1 湯匙
雞湯 250 毫升
適量鹽
🟢做法:
1️⃣ 小火炒香花椒和八角,炒香後加入月桂葉、當歸、雞湯、薑和蔥白、冰糖,再加入500毫升水,煮沸後轉小火煮5分鐘,加入枸杞子,關火放涼備用。
2️⃣ 放涼後濾去渣滓,枸杞子放回醉汁中,加入1湯匙玫瑰露酒、5湯匙紹興酒,適量鹽。
3️⃣ 豬手用少許鹽浸泡10分鐘,去毛洗淨。燒一鍋水,放入豬手、薑、蔥、紹興酒和適量鹽,大火煮10分鐘,轉小火煮30分鐘。
4️⃣ 豬手煮好後啤水30分鐘及去骨,瀝乾水份放入醉汁中浸泡6~8小時,浸過夜風味更佳。
🟢Ingredients:
Pork Knuckle 1 kg
Marinade Ingredients:
Chinese Angelica (Dang Gui) 3 grams
Wolfberries (Goji Berries) 5 grams
Sichuan Peppercorns 1.5 grams
Bay Leaves 2 pieces
Star Anise 1 piece
Rock Sugar 20 grams
Ginger 20 grams
Spring Onion (White Part) 15 grams
Shaoxing Wine 5 tablespoons
Chinese Rose Wine (Mei Kuei Lu Chiew) 1 tablespoon
Chicken Broth 250 ml
Salt to taste
🟢Cooking Directions:
1️⃣ Toast Sichuan peppercorns and star anise over low heat. After toasting, add bay leaves, Chinese Angelica, chicken broth, ginger, spring onion (white part), rock sugar, and 500 ml water. Bring to a boil, then simmer for 5 minutes. Add wolfberries, turn off the heat, and let it cool.
2️⃣ Once cooled, strain the mixture to remove solids. Return the wolfberries to the marinade. Add 1 tablespoon Chinese Rose Wine, 5 tablespoons Shaoxing Wine, and salt to taste.
3️⃣ Soak the pork knuckle in salted water for 10 minutes to remove impurities. Bring a pot of water to a boil, add pork knuckle, ginger, spring onion, Shaoxing Wine, and salt to taste. Boil for 10 minutes over high heat, then simmer for 30 minutes over low heat.
4️⃣ After cooking, rinse the pork knuckles under running water for 30 minutes, debone them, drain excess water, and immerse them in the drunken marinade for 6-8 hours. Marinating overnight enhances the flavor.
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