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五香圆蹄

Five-Spice Pork Knuckle

■ 主料 ■ Main Ingredient
肘子肉（前肘） 750克 750 grams pork knuckle meat
■ Auxiliary Ingredients
■ 辅料 10 grams ginger slices
姜片 10克 10 grams green onion segments
葱段 10克 5 grams Sichuan peppercorns
花椒 5克 2 pieces star anise
八角 2颗 10 grams mushrooms
香菇 10克 10 grams shredded squid
鱿鱼丝 10克 10 grams dried shrimps
100 grams light broth
虾米 10克
二汤 100克 ■ Seasonings
1 teaspoon salt
■ 调料 1 teaspoon MSG
食盐 1茶匙 1 tablespoon light soy sauce
1 teaspoon white sugar
味精 1茶匙 1 teaspoon ground pepper
生抽 1汤匙 2000 grams cooking oil (for frying)
白糖 1茶匙 1 tablespoon starch slurry
胡椒粉 1茶匙
食用油(炸制用) 2000克 ■ Method
1. Place the pork knuckle meat into a pot, add enough
水淀粉 1汤匙 water and cook until just done. Remove and drain it.
Evenly coat the surface of the pork knuckle meat with
■ 制作流程 light soy sauce.
1. 将肘子肉放入锅中，加入足量的水，煮至刚熟, 2. Heat oil in a wok and deep-fry the pork knuckle meat
捞出沥干。在肘子肉表面均匀涂抹生抽。 that has been coated with soy sauce until it turns gold-
2. 将锅烧热，倒入食用油加热，放入涂好生抽的肘 en brown. Remove it and immediately immerse it in
cold water. Once it is slightly cooled, score the surface
子肉炸至金黄色。捞出后立刻过冷水。稍微冷却 of the pork knuckle meat in a crisscross pattern to help
后，将肘子肉面切成井字状，方便入味和食用。 it to absorb flavours and make it easier to eat.
3. 将锅烧热，放入少许油，油热后，放入姜片、葱 3. Heat oil in a separate wok, add ginger slices, green
段、花椒和八角，煸炒出香味。随后加入泡发 onion segments, Sichuan peppercorns, and star anise,
的香菇、鱿鱼丝和虾米继续翻炒片刻，最后放入 stir-frying them to release their fragrance. Then add
the soaked mushrooms, shredded dried squid, and
炸好的肘子肉铲香。最后加入调味和二汤，铲干 dried shrimp, stir-frying for a brief moment. Finally,
香。 add the fried pork knuckle meat and stir-fry it until it
4. 将肘子肉带皮的一面扣入蒸碗中，撒上炒好的碎 releases fragrant. Add seasonings and light broth, stir-
肉及辅料，大火蒸制30分钟，直到肉质软嫩、入 fry until the liquid is absorbed and the dish is fragrant.
味。取出后将碗倒扣在盘中，滗出蒸出的汁水。 4. Place the pork knuckle meat with the skin-side down in
5. 将滗出的汁水重新倒入锅中，加入少许水淀粉勾 a steaming bowl. Scatter the stir-fried ingredients and
meat fragments on top. Steam on high heat for 30 min-
芡至微稠，最后淋在倒扣的肘子肉上即可。 utes until the meat becomes tender and flavorful. After
steaming, invert the bowl onto a serving plate and pour
■ 风味特色 off the excess liquid.
香气浓郁，肥而不腻。 5. Pour the liquid into a wok, add a little starch slurry to
thicken the sauce slightly. Finally, drizzle the thicken
sauce over the dish and serve.
■ Flavour Characteristics
Rich aroma, tender but not greasy.
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