When you mention [Cantonese cuisine], you first think of various soups.
I met a senior, from Guangzhou. I went to his house to play and ate the vegetables and soup he cooked.
The taste of the dishes is really not flattering, but the craftsmanship of making the soup is first-class.
Moreover, the house is full of various ingredients for making soup, which is said to have been brought to him by his senior's mother when she came to Japan.
It is said that in the past, Cantonese soup would have to be cooked all day. Now, there is a pressure cooker, which saves time and effort.
Today, I would like to share with you this Cantonese soup-Huaishan Pork Hand Pot
Huaishan pork knuckles stewed
By DelaneyMetz
Recipe Recommendations
- pig hand in 1
- huaishan 1 piece
- black fungus several
- ginger slices a little
- pepper appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- salty and fresh
- stewed
- half an hour
- simple
Steps for Huaishan pork knuckles stewed
1
Prepare materials. Peel the yam and cut it into small pieces. Black fungus soak your hair. Clean the pig's hands and cut a few times on the back.
2
Put a little oil in a wok, add ginger slices and spices, and stir-fry until fragrant.
3
Add the pork fingers and turn to low heat and fry.
4
Fry evenly until the pig skin is slightly yellow.
5
Cook Shaoxing wine and add a little soy sauce.
6
Pour into a pressure cooker, add appropriate amount of water, and bring to a boil over high heat. Cover the lid tightly, cook for 15 minutes.
7
Turn off the heat and let off steam, open the pan, add yams and black fungus, cover the lid tightly, and simmer for another 10 minutes.
8
Season with salt, remove from the pan and serve on a plate.Huaishan pork knuckles stewed Make Tips
1. Be sure to pay attention to safety when using pressure cookers. Don't put too much material in it to block the air outlet. 2. Open the lid only after deflation is completed. Be careful. 3. Add salt before it is taken out of the pan, not too early.