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1
Soak the plum blossom meat in water for 2 hours. -
2
Tie with small thread, not too tight. -
3
This is a barrel pan with an inner diameter of 29 cm. Place a grate on the bottom. This grate is 28 cm in diameter, has a vertical edge, and is 1 cm high. -
4
Place the plum blossom meat on the grate, then add salt, pepper, star anise, ginger and cinnamon. Add cold or warm water, bring to a boil over medium heat, cover the pot and turn to low heat. This is blanching, which takes 80 minutes. It needs to be slightly turned twice in the middle. -
5
Take it out. -
6
Use warm water to clean out the foam in the cracks. -
7
Remove the seasonings from the soup, clean up the floating foam, and sift into another container. -
8
This is a barrel pan with an inner diameter of 29 cm. -
9
Place the washed blanks on the grate, pay attention! Skin side down, skin side down. This process is braised and takes 3 hours. -
10
Pour the original soup into the pot until it is 2 centimeters below the base. Put a glass lid on top with the handle removed. This is the inner lid. Bring the pot to a boil. Do not use an induction cooker. Turn to low. Fire and cover. -
11
After stewing for 3 hours, add sugar color and add a little firepower. Secure both lids. -
12
After adding sugar for about 40 minutes, the soup is less. Add more sauce. After adding sugar color, you should observe and adjust the firepower at any time. The purpose of this step is that the soup will be significantly reduced in about 40 minutes. If the goal is not achieved, you can add more time. Don't rush to the next step. -
13
Take the sauce out of the freezer, cut into pieces, and place them on the glass lid in batches. If there is no sauce when making it for the first time, you can use the thick braised pork sauce instead. -
14
Add the sauce for about 30 minutes, pour it on the sauced meat with a spoon, hang it inside, sprinkle with cooking wine, and close the lid. After adding the sauce, be careful to adjust the heat several times according to the concentration of the soup. If you are not sure, it is better to lower the heat to prevent the pot from being stuck. This process takes about 30 minutes and basically reaches what is shown in the picture.If the concentration is not reached, additional time may be added. Open the glass lid, scoop the sauce from the side of the pot with a spoon and pour it on the sauced meat, which is called gali in jargon. Sprinkle cooking wine and cover with two lids. (If there is a strong smell of paste, remove from the heat immediately, remove from the pot, and sum up the experience.) -
15
Sprinkle the cooking wine for about 20 minutes, remove from the heat, and open the two lids. -
16
Reinstall the glass lid and cover the handle with one hand against the glass lid, and lift the pot with the other hand to control the sauce at the bottom of the pot. -
17
Take a ceramic basin and place it on the glass cover. -
18
Turn over as a whole. -
19
Remove the pot and grate, and the pot is finished. -
20
Use a shovel with one hand and hold it with a glove on the other hand to transfer the sauce meat to the tray. -
21
Use a silicone brush to clean the meat skin, then stir the sauce and brush it on the meat skin. -
22
Cut into slices after cooling.
Tips
If you are making sauced elbows, use your front elbow and a boning knife to take out the bones without damaging the skin. No need for small lines.
Whether it is sauced pork or sauced elbows, it should be blanched for no less than 80 minutes, braised for no less than 180 minutes, the sauce making time should be within 1 hour, and the cooking wine should be added and cooked 15 to 20 minutes later.
You must fry the sugar color yourself, do not use any other substitute, and do not use purchased caramel coloring. Practice a lot and stir-fry to the limit. If the heat is not enough, the finished product will be sauce-yellow. It must not be used if it exceeds the fire limit!