With Pu 'er, pig hands will not be too greasy, and will also have a strong Pu' er aroma.
Some people like the taste that is a little elastic, but not too hard; while others like the taste that is soft and does not require the use of teeth. And I personally feel that both have their own flavors.
However, this dish must have several characteristics. First of all, it must be delicious. The aroma is strong but cannot conceal the aroma of the pork hand itself. The second is to have slippery lips rather than greasy lips. Thirdly, the appearance must also be beautiful, and only with both color, aroma, and aroma will make people's appetite open.
Pu 'er pork knuckles
Recipe Recommendations
- pig hand appropriate amount
- PU 'er appropriate amount
- octagonal appropriate amount
- fennel seeds appropriate amount
- garlic appropriate amount
- garlic sprouts appropriate amount
- rock sugar appropriate amount
- brown sugar appropriate amount
- soy appropriate amount
- oyster sauce appropriate amount
- tea oil appropriate amount
- salt appropriate amount
Steps for Pu 'er pork knuckles
1
Pu 'er is brewed with 90℃ water for 2 minutes.
2
Strain out the tea immediately after 2 minutes.
3
The tea oil makes small bubbles when it heats up.
4
Add garlic and saute until fragrant.
5
Add pork fingers and stir fry until fragrant.
6
Add a little rock sugar over low heat and stir fry.
7
Add star anise powder after the rock sugar melts.
8
Add the Pu 'er just brewed.
9
After Pu 'er is boiled, add soy sauce.
10
After stirring for a while, add a little oyster sauce.
11
Stir the oyster sauce well, add the chopped brown sugar.
12
Stir fry until the brown sugar melts, add Pu 'er tea and turn to low heat.
13
Simmer over low heat for 2 minutes.
14
After two minutes, boil the pan and add the garlic sprouts and stir fry until the garlic aroma overflows.
15
Add the baked Pu 'er tea powder before starting the pan.
16
Remove the pan and plate it.