Rock sugar pork knuckle
By EstelBeer
Braised home-cooked dish with Nanchang characteristics
Recipe Recommendations
- pork knuckle a
- octagonal appropriate amount
- cinnamon appropriate amount
- rock sugar a small handful
- rice wine 40ml
- soy sauce appropriate amount
- salt appropriate amount
- salty and sweet
- burn
- half an hour
- simple
Steps for Rock sugar pork knuckle
1
A pig's foot, cut it into pieces and wash the flying water.
2
Prepare star anise and cinnamon.
3
Prepare a small handful of rock sugar.
4
When the pig's feet are boiled in hot water, prepare star anise and cinnamon, as well as a small handful of rock sugar.
5
Heat the pan a little, add a small amount of oil, reduce heat (the smallest range), add rock sugar, and start cooking.
6
The rock sugar begins to melt, stir slowly with a shovel, and be careful of splashing oil while boiling.
7
The sugar color is very obvious.
8
The rock sugar completely melted and began to turn sugar color.
9
It's starting to bubble, and you can put in the pig's feet.
10
After boiling the sugar color, pour in the pig's feet, star anise, and cinnamon, and turn over high heat and start frying. You can see the sugar color on the pig's feet, like soy sauce; stir for about 5 minutes, add rice wine, and add appropriate amount of soy sauce to make the finished product. The color is stronger and brighter.
11
Add water, add a small spoonful of salt and a little mushroom essence, transfer to the pressure cooker, exhaust and press for 10-15 minutes. I use an electric pressure cooker, select the "Meat/Ribs" function button, and wait for it to "tick" It called me! (Because of taking pictures, a small part of the pig's trotters was a little burnt when it exploded).
12
After pressing the pork's feet in the pressure cooker, return to the pan to collect the juice on high heat. When the soup begins to thicken, stir fry with a shovel and keep the soup evenly wrapped on each piece of meat until the color deepens and the soup thickens and removes the oil. (This step is very critical!)
13
After pressing the pork's feet in the pressure cooker, return to the pan to collect the juice on high heat. When the soup begins to thicken, stir fry with a shovel and keep the soup evenly wrapped on each piece of meat until the color deepens and the soup thickens and removes the oil. (This step is very critical!)Rock sugar pork knuckle Make Tips
For this dish to be delicious, you must cook it until the gelatin from the pork trotters is released. Also, did you notice that I used very few spices? So, how do we handle the gamey smell? Hehe, don't worry, star anise, cinnamon, and rice wine are sufficient to take on this task. For us housewives cooking at home, if we can achieve great taste with fewer ingredients, that is naturally the best! Right?