braised pork knuckle in red
Ingredients: chicken essence,salt,kaempferol,Hawthorn,pork knuckle,cooking wine,rock sugar,Jiang,tangerine peel,octagonal,cinnamon,soy sauce,dried chili,geranyl,cumin
Recipe Recommendations
- pork knuckle a
- Jiang 4 tablets
- dried chili appropriate amount
- octagonal 3 only
- cinnamon a large piece
- cumin a little
- geranyl a little
- tangerine peel a little
- Hawthorn a little
- kaempferol a little
- rock sugar 10 teeth
- cooking wine 2 tablespoons
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for braised pork knuckle in red
1
Blanch the pig's feet in water, wash off the foam, remove the pan to control the water, and set aside.
2
Put a little oil in the pan and stir-fry the sugar (method of frying the sugar: <ahref="http://home.meishichina.com/space-54288-do-blog-id-102951.html"target="_blank">http://home.meishichina.com/space-54288-do-blog-id-102951.html).
3
After frying the sugar color, add the pork feet and stir fry (be careful when pouring the pork feet).
4
After stir-frying well, add spring onions, ginger and garlic and stir-fry until fragrant, add cooking wine and soy sauce, and stir-fry well.
5
Transfer to the inner pan of "Aiduopang", add appropriate amount of water, pour in all the remaining ingredients, add appropriate amount of salt and chicken essence, and place on the heat to boil.
6
After boiling, cook for another 5 minutes, transfer to the outer pan, fasten the pull ring, cover the lid of the outer pan and let it simmer by itself! Don't have to take care of it, I'm busy with what I need to do. (If you don't have a cookpot, use a pressure cooker. Heat it on high heat until it is exhausted, then turn to low heat and press for 15-20 minutes)
7
Return the stewed pork knuckle to the pot to collect the juice.
8
Just make the soup thick and don't dry it too dry.braised pork knuckle in red Make Tips
My first experience with "Aidobang" allowed me to appreciate its major advantages: 1. Energy saving; 2. Safe to use; 3. Convenient and fast; 4. No loss of nutrition, no loss of flavor! What a wonderful little pot! I will definitely make good use of it from now on!