Hunan flavor griddle pork knuckle

The pig's feet are chopped. Go home and wash them carefully.

Bring water to water, add cinnamon leaves, ginger and cooking wine to quickly remove the foam.

Heat the oil in the pan, add the pork feet that have been soaked in cold water and fry them.

Put the garlic and dried chili shells into the pan and fry until fragrant.

Add light soy sauce, soy sauce, 1 rock sugar, chopped peppers, bean paste, and stir evenly.

Add the water filled with pork feet, bring to a boil, transfer to a pressure cooker, and place in a casserole to simmer when there is time.

I pressed it for twenty minutes, poured it out and put it in the frying pan, put some chicken essence, and make the soup thicker ~

Water bamboo shoots are used to make a base. The pork fingers are heavy in oil. It just happens that bamboo shoots are an oily dish. They are just right to cook them together. You don't need too much soup. Just cook the bamboo shoots until they are cooked. If you have too much soup, it will be easy to mix with flavor.