braised pork knuckle
By KennySchoen
Usually, what I cook at home is pork feet stewed in mature vinegar. The thick and sour soup is especially delicious when used below. This time, I referred to the online practice and chewed it with great tenacity ~~ Stewed pork feet with fragrant and spicy flavor.
Recipe Recommendations
- pork knuckle in 1
- rock sugar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- yellow wine appropriate amount
- salt appropriate amount
- dried red pepper appropriate amount
- octagonal appropriate amount
- fennel appropriate amount
- geranyl appropriate amount
- Shanqunpi appropriate amount
- green onions appropriate amount
- Jiang appropriate amount
- garlic rice appropriate amount
Steps for braised pork knuckle
1
Remove the fine hair from the pig's feet, wash and chop into pieces.
2
Fly the pig's feet into the water for about 5 minutes, remove and wash the oil foam; change the water, and after boiling the pig's feet, put the pig's feet into the pot twice and cook for about 30 minutes. During this period, remove and dump the oil foam. Remove the pig's feet twice and then rinse and control the moisture, and leave the soup in the pot for later use.
3
Remove and dry the pork feet for the second time.
4
Prepare ingredients.
5
Put oil in the pan, add dried red peppers, ginger, green onions, and garlic when it is 70% hot, and stir-fry until fragrant.
6
Then add the pork's feet and stir fry evenly, then add rice wine and soy sauce and continue to stir fry for 2-3 minutes. Remove the pan and pour into the casserole, pour the previous hot soup without passing the pork's feet, add rock sugar, star anise, fennel, fragrant leaves, mountain yellow skin, color soy sauce, simmer for about 15 minutes over medium heat, add balsamic vinegar and salt before starting the pan, and the juice is thick to serve the pan.
7
Pig's feet in the stew pan.
8
Use the soup used to make pig's feet before and some day lily, cook it and adjust the flavor. Next, add a piece of pig's legs, and it will become pig's feet noodles, haha.braised pork knuckle Make Tips
Since pig trotters are usually stewed with aged vinegar until they are soft and tender, I shortened the cooking time slightly today. Additionally, rinsing the pig trotters a second time helps achieve a crispier and chewier texture. Finally, the aromatic vinegar is added just before serving, simply to impart its flavor.