川式元蹄 Sichuan Style Pork Knuckle

材料

元蹄（膊頭）連皮帶骨1件（重1斤12兩至2斤半）

碎冰糖 150克

熱水 250毫升

油 2湯匙

蒜頭 數粒

蔥段 數段

桂皮 2片

八角 2粒

川椒 1茶匙

丁香 5粒

紹興酒 1湯匙

辣豆瓣醬 2湯匙

鹽 1茶匙

紅棗 8粒

水 800毫升

老抽 2茶匙

生粉水

生粉 2湯匙

水 3湯匙

做法

1. 先將元蹄清洗乾淨

2. 然後煮一鍋熱水，放入元蹄煮至兩邊表面熟透，需時大約2分鐘

3. 之後撈起元蹄，用清水清洗，抹乾

4. 先在鍋中放入1湯匙油，然後放入碎冰糖，不停炒動直至冰糖完全溶解

5. 倒入熱水（倒入時要注意小心），將冰糖和熱水混合後，取出備用

6. 接着放入1湯匙油，先爆香蒜頭、蔥段，然後放入桂皮、八角、川椒、丁香再炒

7. 炒香後可以贊紹興酒和水3湯匙，再放豆瓣醬炒勻，跟着放入3分1糖漿和鹽

8. 再放入元蹄，加水將元蹄覆蓋至八成滿（大約800毫升），放入紅棗後蓋上蓋子，中火燜30分鐘

9. 30分鐘後，再倒入3分1糖漿以及將元蹄翻轉，蓋蓋燜多30分鐘

10. 之後打開，用筷子插一插，然後倒入餘下的糖漿，蓋蓋用猛火煮多10分鐘

11. 放入老抽、生粉水，完成

Ingredients

1 Pork Knuckle (include skin and bone; 1kg to 1.5kg)

150g Crushed Rock Sugar

250ml Hot Water

2 tbsp Oil

A few Cloves Garlic

Some Green Onion segments

2 pcs Cinnamon Stick

2 pcs Star Anise

1 tsp Sichuan pepper

5 pcs Clove

1 tbsp Shaoxing Wine

2 tbsp Spicy Bean Paste

1 tsp Salt

8 Red Jujube

800ml Water

2 tsp Dark Soy Sauce

Corn Starch Water

2 tbsp Corn Starch

3 tbsp Water

Steps

1. First wash the pork knuckle

2. Then boil a pot of hot water and put the knuckle into the water for about 2 minutes

3. After taking out the knuckle, wash it with clean water and drain it

4. Add 1 tbsp of oil to the pot, then add crushed rock sugar, cook constantly until the sugar is completely dissolved

5. Pour in hot water (pay attention when pouring), mix the rock sugar and hot water, and then keep it for later use

6. Then add 1 tbsp of oil, stir-fry the garlic and green onion. Then add cinnamon stick, star anise, Sichuan pepper, cloves and stir-fry

7. After that, add Shaoxing wine and 3 tbsp of water, then add the spicy bean paste and stir well. Then add 1/3 sugar syrup and salt

8. Put in the knuckle again, add water to cover the knuckle to 80% full (about 800ml). Then put in the red jujube, cover the lid and simmer for 30 minutes

9. After 30 minutes, pour in another 1/3 sugar syrup and turn the knuckle around. Cover the lid and cook for another 30 minutes with high heat

10. After opening the lid, then pour the remaining sugar syrup, cover the lid again and cook for 10 minutes with high heat

11. Add dark soy sauce, corn starch water. Finish