Braised pork knuckle tendon with chicken sauce
This dish has no technology to speak of. The taste of the dish mainly lies in the ingredients and seasonings. The pork knuckle tendons themselves have no special taste, mainly relying on absorbing the taste of the soup. Chicken juice in this dish can also be replaced with abalone juice, etc.!
Recipe Recommendations
- Water-blooming mushroom appropriate amount
- lean meat appropriate amount
- celery appropriate amount
- garlic appropriate amount
- red pepper appropriate amount
- Jiang appropriate amount
- chicken essence appropriate amount
- oyster sauce appropriate amount
- Essence of Chicken beverage appropriate amount
- MSG appropriate amount
- slightly spicy
- braised
- ten minutes
- ordinary
Steps for Braised pork knuckle tendon with chicken sauce
1
Wash pork foot tendons for later use.
2
Cut water-dried mushrooms, garlic, red pepper, and ginger into corners, chop lean meat into pieces, and cut celery into sections.
3
Pig's foot tendons are drained dry by flying water.
4
Heat the oil pan and stir-fry the ingredients until fragrant (except celery)
5
Add appropriate amount of stock.
6
Pour in the dried pork tendon.
7
Add in the seasoning and simmer until the juice is complete.
8
Finally, add the celery section, drizzle with a little sesame oil and stir well.