# 开箱大吉 牛转钱坤 #
New Year's Eve Must-Have Vegetables Pork Knuckle in Sauce
The method is as follows
If this step of searing (processing pig skin) is not easy to operate, you can use a knife to cut off the skin with pig hair after the second step.
Boil (boiled blood water)
Deep-fried (candy color, you can add more dark soy sauce when stewing to skip this step)
Stew (turn over every hour for at least two hours) with a slow cooker or pressure cooker.
steam (one hour)
After some operation
Take off the slag, cool it, and remove the oil slick on it (for ventilation, it can be stored for a long time)
Old halogen heating, just put onion, ginger, garlic salt, etc.
Then you can brine everything [呲 tooth] [呲 tooth]
small tips
When cooking, add dark soy sauce, light soy sauce, cooking wine, rock sugar, peppercorns, star anise, a lot of onion, ginger and garlic, and a little salt. The taste can be adjusted according to your own preferences. I don't eat too salty, so in the end it came out salty and sweet.
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# 开箱大吉 牛转钱坤 #
除夕夜 必备硬菜 酱猪肘
做法如下
烙（处理猪皮）这一步不好操作的话，可以 等第二步之后 用刀 把有猪毛的皮 切掉
汆（煮血水）
炸（上糖色，可以在炖的时候 多加老抽 省去这一步）
炖 （小火 每一小时翻面 至少两小时）用慢炖锅 或者高压锅 代劳也可以
蒸 （一小时 ）
一番操作之后
把渣子虑掉 冷却 去除上面的浮油（为了透气这样可以保存久）
老卤 加热 随便放葱姜蒜盐之类
便可以卤一切[呲牙][呲牙]
小tips
煮的时候 加老抽 生抽 料酒 冰糖 花椒 八角 大量葱姜蒜 一点点盐 就可以了 味道根据自己爱好调整。 我不吃太咸的 所以最后出来的是 咸甜口味的
