Signature pork knuckle pot
By KarenRoberts
Ingredients: peanut,spring bamboo shoots,pettitoes,soy sauce,onion,Jiang,sugar,water,soy sauce,wine,dried red pepper,green pepper
Recipe Recommendations
- pettitoes 700 grams
- spring bamboo shoots 400 grams
- peanut 100 grams
- green pepper 10 grams
- onion 5 grams
- Jiang 10 grams
- dried red pepper 5 grams
- soy sauce two spoonfuls
- soy sauce 1 scoop
- sugar 1 scoop
- wine 1 scoop
- water appropriate amount
- slightly spicy
- stewed
- a day
- ordinary
Steps for Signature pork knuckle pot
1
Chop the pig's trotters and pour them into boiling water (add wine to the water) to remove the blood. Remove the fur from the pot. Cut bamboo shoots into slices, blanch them in boiling water, and remove them.
2
Remove the oil pan and add green pepper, spring onion, and ginger. Stir fry the dried red pepper until fragrant. Add the pig's trotters and stir fry.
3
Add 2 spoonfuls of soy sauce, 1 spoonful of soy sauce, 1 spoonful of sugar in the pan (don't add sugar when using Li Kum Kee's soy sauce, he has basically seasoned and mixed it), 1 spoonful of wine, stir fry and color, add hot water to cover the meat, turn on high heat to bring to a boil. Pour the spring bamboo shoots and peanuts into the pressure cooker, then put the pig's trotters in and out of the wok, cover and apply pressure, and finish in 30 minutes.
4
Wait for 20 minutes (to soak), then pour into a bowl and serve.Signature pork knuckle pot Make Tips
1. Green pepper, star anise (I didn't add it), etc. can be wrapped with gauze.