所需食材
- 猪肘子1只（约1.2kg）
- 生抽3汤匙
- 老抽2汤匙
- 冰糖30g
- 料酒3汤匙
- 葱段3根
- 姜片5片
- 八角2颗
- 桂皮1段
- 花椒1茶匙
- 盐适量
- 食用油少许
食材准备
- 猪肘子洗净，在猪皮上划几刀，冷水下锅焯水5分钟，撇去浮沫捞出，用温水洗净
烹饪步骤
- 炒糖色：锅中加少许油，放冰糖小火炒至融化变成焦糖色，倒入焯水后的肘子快速翻炒上色。
- 加料焖煮：加入生抽、老抽、料酒、葱、姜、八角、桂皮、花椒，加热水没过肘子，大火烧开后转小火加盖焖煮1.5小时。
- 收汁：开盖转大火收汁至汤汁浓稠，期间给肘子翻面让上色均匀。
- 出锅：将肘子摆盘，浇上剩余浓汁即可。
小贴士
- 焯水一定要冷水下锅，能充分去除血水和腥味
- 小火慢炖是肉质软烂的关键，急不得
Ingredients
- 1 pork knuckle (~1.2kg)
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 30g rock sugar
- 3 tbsp Shaoxing wine
- spring onion
- ginger
- star anise
- cinnamon
- Sichuan peppercorns
- salt
- oil
Preparation
- Score the skin with a knife. Blanch from cold water 5 min, skim scum, remove and rinse with warm water.
Steps
- Caramel: Melt rock sugar in a little oil until golden-brown. Add knuckle and toss to coat.
- Braise: Add soy sauces, wine, aromatics and enough hot water to cover. Bring to boil, then low simmer covered for 1.5 hours.
- Reduce: Uncover and boil on high to reduce sauce until thick and glossy. Turn knuckle halfway for even colour.
- Plate: Transfer to a serving dish and spoon the sauce over.
Tips
- Start blanching in cold water for the cleanest flavour
- Low and slow is non-negotiable — the collagen needs time to melt into that signature silky texture
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