Pork joint stewed with rock sugar 冰糖肘子

菜系：京菜
Style of cooking: Beijing cuisine
口味：咸甜
Flavor: salty and sweet
介绍：
Introduction:
北京谭家菜名肴，以猪肘子为主料，经煮、蒸而成。成菜色泽红亮，肉肘酥烂，卤汁如胶，味道香浓，咸甜适口，营养丰富。具有增加皮肤弹性，养颜美容的作用。
This dish is a famous Tan’s Cuisine dish of Beijing. Its main ingredient is pork joints which are stewed and steamed. The dish is red and bright in color and the pork joint is crisp and soft. The dish sauce has a gluey consistency. The dish is agreeable to the taste as it is fragrant and strong in flavor, salty and sweet. It is also nutritious and has functions of skin elasticity strengthening, beauty protecting and age defying etc.
原料：
Ingredients:
去骨猪前蹄膀500克，酱油、料酒50克，葱、蒜各5克，姜片10克，冰糖100克。
500g of the boneless uppermost part of a front leg of pork, soy sauce, 50g cooking wine, 5g of green onion, 5g of garlic, 10g ginger slice and 100g rock sugar.
制作方法：
Cooking method:
1．将猪蹄膀刮洗干净，用刀在内侧；软的一面顺长剖开至刀深见大骨，再在大骨的两侧各划一刀，使其摊开，然后切去四面的肥肉成圆形。
1. Clean the pork leg and remove the hair; split deeply enough to see the bone the leg in the inside and the soft side,. Cut along both sides of the bone and spread out the leg; then cut off the fatty meat aside to make the pork leg round.
2．将蹄膀放入开水锅里，煮十分钟左右至外皮紧缩。
2. Put the pork leg in boiling water and stew for about 10 minutes until the skin shrinks.
3．炒锅内放一只竹箅子，蹄膀皮朝下放在上面，加水淹没，再加入料酒、酱油、精盐、冰糖、葱结、姜片，旺火烧开，加盖后小火再烧半小时，将蹄膀翻身，烧至烂透，再改用旺火烧到汤水如胶汁，将蹄膀取出，皮朝下放入汤碗，拣去葱结、姜片，把卤汁浇在蹄膀上即可。
3. Put a bamboo grid in the pan and put the pork leg on the grid with the surface down; add water to submerge the pork leg and put in the cooking wine, soy sauce, refined salt, rock sugar, scallion and ginger; boil them on a high heat and then cover with the lid and stew for another half an hour; then turn the pork leg to stew thoroughly; stew the pork leg on a high heat until the soup becomes gluey in consistency; then take the pork leg out and put it while facing down in the soup bowl. Pick out the scallion and ginger and pour the sauce onto the pork leg.