Braised pork knuckle
By LeannBrakus
When buying a pig's foot, you can distinguish it by looking at the large bones in the upper half of the pig's foot. The lean meat on the front foot is more thin and the bones on the back foot are thicker and less meat.
Recipe Recommendations
- Zhuzhengzi appropriate amount
- ginger appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- chili appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- rock sugar appropriate amount
- chicken essence appropriate amount
- medium spice
- burn
- ten minutes
- simple
Steps for Braised pork knuckle
1
Buy the pig's feet and burn them to remove the hair. Add cold water and washed pig's feet to the pot, add ginger, and cook wine to boil the blood.
2
Take out the water and flush it with cold water.
3
Do not put oil in the pan and add stir-fried pork feet in dry water.
4
After the water is dry, put a little deep fry, add ginger, two small pieces of cinnamon and an star anise.
5
Add bean paste, chop peppers, light soy sauce, dark soy sauce, rock sugar, and stir well.
6
Finally, add some salt and dried pepper. Because the seasonings all have a salty taste, I always add the salt after adding other seasonings, for fear of being salty.
7
Add the water to level the pig's feet and boil it, but the electric pressure cooker will not run away, so I put it slightly less than the water to level the pork feet.
8
Transfer into the pressure cooker and pressure for ten minutes.
9
After pressing, pour into a wok to collect the soup, add a little chicken essence. I love noodles, so the soup is very dry. Make a bowl of noodles and put a spoonful of spicy soup. It is very delicious.
10
Hehe, this is the size of a meal. It has been beautified, but it has gained weight!