Braised pork knuckle
By AglaeKlein
Ingredients: salt,green garlic,green pepper,pork knuckle,pepper,cooking wine,Jiang,garlic,octagonal,cinnamon,soy sauce,red pepper,hot sauce
Recipe Recommendations
- pork knuckle 500 grams
- green pepper 30 grams
- garlic 8 grams
- Jiang 5 grams
- green garlic 10 grams
- octagonal one
- cinnamon a small piece
- red pepper 30 grams
- salt 3 grams
- soy sauce 1 grams
- cooking wine 50 grams
- hot sauce 20 grams
- pepper 1 grams
- slightly spicy
- stewed
- half an hour
- ordinary
Steps for Braised pork knuckle
1
Cut green and red peppers and green garlic into small pieces respectively.
2
Dice garlic cloves and slice ginger.
3
Wash the pig's feet, remove the miscellaneous hair (you can ask the market master to help), chop them into pieces, and blanch them in water.
4
Pick up cold water and drain. Heat the oil in a frying pan, add salt to the pork's feet and stir fry, seeing the pork skin shrink tightly.
5
Cook cooking wine, add spices, soy sauce, and hot sauce, stir well.
6
Add water to boil the pork knuckle, remove the floating foam, put it into a pressure cooker and steam for 15 minutes, select the spices, and separate the pork knuckle and soup for later use.
7
Wash the pan to heat the oil, add green and red peppers and diced garlic and saute until fragrant.
8
Pour in the pork knuckle and ginger slices and stir fry well, add the pork knuckle soup (about half of the pork knuckle) over medium heat to harvest the juice.
9
Add pepper and green garlic and stir-fry well.Braised pork knuckle Make Tips
1. When blanching pork feet in water, be sure to put them in cold water, so that the blood can fully overflow and boil them to remove the foam. 2. Pig's trotters must be stewed and delicious before they are delicious.