Cooking method of home-cooked stewed pork leg

1, braised pork leg. Ingredients: 500g pork leg, soy sauce 1 5g, refined salt10g, aniseed1g, 2 slices of onion, 50g of ginger, a little honey, auricularia auricula, Flos Magnoliae, monosodium glutamate and wet flour, appropriate amount of two clear soups, and appropriate amount of coriander. Practice: Cook the pork leg until it is 80% cooked, and then take it out. Put a layer of honey on the skin, put it in a wide oil pan, fry until the bubbles on the skin are dark red, and take it out. Cut the whole pork leg into a circle according to the size of a steaming bowl. Cut the pork leg into deep and airtight elephant-eye meat pieces with a knife, put the skin into a steaming bowl, and add onion, ginger and aniseed. Take a bowl of clear soup (pork bone soup), add soy sauce, refined salt and cooking wine, find a good taste, and pour it into the pork leg meat bowl. Put in a steamer and steam for 2.5 hours. After coming out of the cage, pick the onions, ginger slices and aniseed and buckle them in the soup plate. Put the soup pot on the fire, scoop in two spoonfuls of clear soup, pour in the original soup of steamed pork leg, and add magnolia slices, auricularia auricula slices, refined salt and monosodium glutamate. It's delicious. The water is a little strong. After boiling, pour it on the pig's leg.

2. Stewed pork leg with soybean. Material: pork leg1000g. Ingredients: 50g soybean, 5 dried peppers, pepper 15, star anise 1, onion 1, and 5 slices of ginger. Ingredients: 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 5 grams of salt, and 6 crystal sugar. Practice: boil water in the pot, put it into the pig's leg after boiling, blanch it until it becomes discolored, then remove it and drain it; Add a little more oil to the pot than usual and cook until it is 30% hot, keep the fire low, add dried peppers and prickly ash and stir-fry until fragrant, then add rock sugar; Stir-fry the rock sugar until it is dissolved, and pour in the washed pork leg and stir-fry evenly; After the pig leg is colored, add onion, ginger and star anise; Add cooking wine and soy sauce, and continue to stir fry with low heat; Stir-fry until the pork legs turn yellow, and add soybeans; Add boiling water to less than 2/3 of the pig's legs and boil the soup over high fire; Skim off the floating foam on the surface, put it in soy sauce, cover it and stew it for half an hour on medium heat until you can easily pierce the leg of the pig with chopsticks, and add appropriate amount of salt according to your personal taste.

3. Stewed pork leg with peanuts. Ingredients: 500g pork leg, 250g peanut, 50g day lily, 0g ginger10g onion. Seasoning: refined salt 10g, monosodium glutamate 8g, Shaoxing wine 10ml. Practice: Wash and chop pork legs, soak peanuts in clear water, cut off the head and tail of day lily, slice ginger and cut onions. Boil the water in the pot, put the pork leg in and cook for a while, then take it out for later use. Take a stew pot, put pork leg, day lily, peanut, ginger slice, onion and Shaoxing wine into the pot, add clear water, stew for about 3 hours on medium fire, and add refined salt and monosodium glutamate to serve.