Inadvertently seeing the descriptions that I wrote while sending the pics in the kitchen, I found that the most talked about is "what is the trouble?" The same is true for writing this recipe. At that time, I saw this recipe in the kitchen: https://www.xiachufang.com/recipe/1009034/, and suddenly I felt that there were few examples of steaming and roasting in Western cooking techniques. I always like to trace the roots of me, I also searched on several recipe websites and youtube, after watching more than a dozen recipes, dozens of restaurant examples and a few youtube teachings, I. . . at last. . . Confused. . . . . . . . . . . . Do you want to pickle in advance? do not know. . . What spice should I put? do not know. . . How long is it baked? do not know. . . However, it is normal to think about it. You said that the Chinese people wrote a braised pork knuckle. Isn’t it a hundred people and one hundred practices? There are so many nonsenses because many people have asked me, "How can you know that authenticity is not authentic when you have done so much food in various places?" I certainly can't know. Probably picking up a recipe that looks at the most reliable, and then press it, what is it? What is it? Cooking is a very casual thing. The so-called good or bad is just the taste of the diners. Say another sentence: The elbow that comes out of this formula, how to say it, chewing the head, the meat is heavy, it is indeed a German fan. But there are a few Chinese stomachs that can be accepted. Don't look at the steps, but it's really! simple! single! Basically, what you have to do is just wait for it...
Pickled: Wash the pig's elbow and dry it. Put the salt and garlic juice on the skin and the bottom of the meat. (Or lazy like me, use the garlic salt directly) and cumin. Keep the fresh-keeping bag sealed. Then take it for a while and put it in the refrigerator. With. What night, one or two days will do, and I will be afraid that you will break down. . . By the way, if there is no time, it is okay not to pickle.
Ingredients: Before taking the ingredients, take out the elbow and let it warm. Also preheat the oven to 375 °F. Then find a baking tray with a certain height, shredded onions, sprinkled crushed black pepper, a little fennel, salt. The red one is that I put cranberry, because some recipes say that I want to use a German-made raspberry, I have never heard of it in the US emperor... but the guess should be for a sweet and sour taste. So just put something else. Of course, this raspberry is originally optional, it doesn't matter.
Ready to bake: Remove the pork knuckle that has been marinated and placed at room temperature. Use a knife to make a few strokes on the surface (so that the skin will not shrink to the top, it will also help the subcutaneous oil to flow out), then apply a layer on the skin. Oil, put your head down on the baking tray, and pour a whole bottle of beer.
Everything is ready, cover the tin foil, put it in the oven, set an hour's alarm clock, you can do what you want.
After 1 hour, the tin foil was uncovered, and it was almost the same as the picture below. Check if the bottom of the juice is still enough. If it is not enough, come back with a bottle of beer; if it is enough, don't worry, throw it back into the oven, set an alarm for 1 hour, you can go It is. However, in fact, I would recommend spraying a layer of oil on the surface, or poke a few times with a fork. The grease is the key to the fragility of the skin.
After 1 hour, you can come back and see if your elbow is better. The method of judging is very simple: First, look at whether the epidermis is golden enough. In addition, you have to take a knife and poke it into the mouth you cut. If you can easily poke it in, it is good. However, at this time, the elbow is still generally not good. I will let you come back. I am afraid that the elbow you bought is too small or the temperature of your oven is too high. It is better than not being cooked. I think this is the only place that needs the so-called cooking experience. You have to judge how long it has to be baked. Generally speaking, it will be less than 30 minutes. If you don't worry, you can take it out for 10 minutes and try it out. It is estimated that you can't do what you want at this time. The main thing is that it is really full of incense, you will only be stupid in front of the oven, all thinking is 'When can I eat it?' 'Do you say that this golden skin and the meat still juicy underneath?' That's why it's time to put your head down.
Make the sauce: Wait until the knife can be inserted, take it out, and let it rest for 10 minutes, just like all the baked meat. As for the 10 minutes, the juice underneath is the essence, so don't waste it. Filter out the black pepper or something, then take a small pot, add some salt and pepper, and boil it. and then. . .
Loading: Cut and match with the sauce, mashed potatoes, and black pepper toasted vegetables. After baking, it still can't be put for too long. Otherwise, the skin will become less brittle slowly. If it is not crispy, it will not bite. It is too bad. Well, in fact, the authentic German style, with the German sauerkraut (Sauerkraut) and potato dumplings (potato dumplings), many people are completely uncomfortable with the former, as for the latter, I looked at the true heart and mashed potatoes, no difference, so do as the Romans do Let's go. what? Where is the mashed potato? Where does the grilled vegetables come from? There are two layers of ovens... It’s been more than two hours for the oven. Don’t you take the opportunity to do more? In fact, I still bake sweet potatoes and garlic cloves. This is called diligence and housekeeping.
By the way, this three-pound elbow, the three big men still die and still not destroyed. Once again, I committed the old problem of "hardworking and keeping a family". On the second day, I made the rest of the meat into a pot of braised pork. It is said that it is better to eat. . . . Really disillusioned. . . . . . . .