Braised pork knuckles with peanuts in rice wine

By CalistaMcDermott

Braised pork knuckles with peanuts in rice wine
Peanut pork knuckles stewed entirely in Hakka yellow wine are sweet, soft and fluffy, beautifying and nourishing.

Recipe Recommendations

  • pig hand appropriate amount
  • peanuts appropriate amount
  • salt appropriate amount
  • rice wine appropriate amount
  • soy sauce appropriate amount
  • soy sauce appropriate amount

Steps for Braised pork knuckles with peanuts in rice wine

  • Make step 0
    1
    Cut the pork fingers into large pieces and fly the water. Remove the pan and put the oil in the pork fingers over high heat and stir-fry with some salt.
  • Make step 1
    2
    Add light soy sauce and a little dark soy sauce (color) and stir-fry until fragrant. Sprinkle with some rice wine to add flavor and add peanuts.
  • Make step 2
    3
    Pour in four bowls of rice wine, cover over high heat and bring to a boil (cover the pork hand noodles).
  • Make step 3
    4
    Turn the pressure cooker over high heat for 5 minutes, medium heat for 15 minutes and low heat for 5 minutes.
  • Make step 4
    5
    Sweet braised pork hands are on the table.

    • Braised pork knuckles with peanuts in rice wine Make Tips

    The peanuts must be soaked in hot water for half an hour to soften before braising. Also, pork trotters are hard to tenderize, so when using a pressure cooker, braise for at least 20 to 30 minutes on medium heat. Because I am braising with sweet yellow rice wine, do not add spices or sugar as it is already sweet enough. Additionally, in principle, no water is needed; braise entirely with yellow rice wine until the pork trotters are soft and tender. If there is not enough yellow rice wine, you can add half a bowl of water.

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