Stewed pork knuckle
By KenyaCormier
Pig's feet are rich in collagen. Collagen can delay aging, cause cancer, slow down the aging of body cells, and beautify!
Recipe Recommendations
- pork knuckle 750 grams
- Jiang a
- garlic few cloves of
- brown sugar one or two
- vinegar half a bowl
- wine two teaspoons
- soy sauce half a bowl
- sweet and sour
- pot
- an hour
- simple
Steps for Stewed pork knuckle
1
Fresh pig's feet are best on the front feet, because the front feet are more meat than the rear feet, so pig's hands.
2
Clean up the pig's feet, use clips to clip off the fine hair, and it's best to scrape the skin again with a knife, because the pig's skin is dirty and if it is not cleaned, it will have a peculiar smell. Then cut the pieces for later use.
3
Slice ginger and smash garlic.
4
Put the pig's feet into the casserole (of course, a pressure cooker will work, but I always use a casserole), add ginger, garlic, wine, brown sugar, vinegar, and soy sauce, stir well, marinate for half an hour, and then cook on the heat for about 1 hour.
5
It's ready. Look, you're salivating?!
6
Add two glasses of homemade wine and enjoy it!Stewed pork knuckle Make Tips
Do not add salt or water, as the vinegar, soy sauce, and brown sugar already contain salt. Additionally, the soy sauce and vinegar provide enough moisture, so there is no need to add extra water; this allows the braised pork trotters to retain their authentic flavor. (Note: Bring to a boil over high heat, then reduce to low heat. Adjust the cooking time according to your preference; if you like them more tender, cook them longer.)