braised pork knuckles in red
Ingredients: fennel,soy sauce,onion,Jiang,sugar,soy sauce,yellow wine,geranyl,pig hand
Recipe Recommendations
- pig hand appropriate amount
- fennel appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- sugar appropriate amount
- yellow wine appropriate amount
- soy sauce appropriate amount
- geranyl appropriate amount
- onion appropriate amount
- salty and fresh
- braised
- an hour
- simple
Steps for braised pork knuckles in red
1
Wash the pig's hands, let go of the water to boil, and wash them with cold water. This has two benefits: 1. Remove the fishy smell and peculiar smell;2. Boiling and washing can remove some of the high purines. Then put it in clear water, add ginger to boil, and add rice wine to remove the fishy smell and foam.
2
Add soy sauce to freshen up, add soy sauce to color, add appropriate amount of sugar, and adjust it according to taste. Add fennel and fragrant leaves.
3
Pour the entire pot into the rice cooker and add the green onions. (There happened to be shallot at home for buying vegetables, so I put them in.) Press the "porridge/soup" function of the rice cooker, simmer for about 2 hours, and control the crispy degree according to your preferences.
4
My family likes crispy ones, so I simmered them for about 2 hours.
5
Pour it into a frying pan to collect the juice before leaving the pan, which can make the dishes brighter in color. This dish is simple and convenient. Try it sometime.