Asparagus Fermented Pork Knuckle

Name: Asparagus Fermented Pork Knuckle
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pork knuckle; 200g asparagus; 3 pieces Red bean curd; 3g granulated sugar; 5g Cooking Wine; 5g Soy sauce

by Love sweets

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Although the world is full in April, it is the season for asparagus picking. At this time, the asparagus is crispy and refreshing, and full of green. Every time I come back, I will often buy some asparagus to make various delicacies, not only because the asparagus is crisp and tender. The taste is also because it can prevent cancer and enhance immunity.

Asparagus is usually used as a side dish, because of its refreshing characteristics, sometimes I use it with heavy-tasting meat. Today I will use asparagus with pork knuckle to make a unique flavor of asparagus fermented pork knuckle. The black pork pork knuckle chosen today is firm and moderate in size. It is suitable for a family of three. It is stewed with red cube fermented bean curd and pork knuckle. The pork knuckle was soaked with the special taste of fermented bean curd, it became crispy, sticky and delicious. When the pork knuckle is stewed, the whole room is full of fragrance, so greedy children always want to uncover the lid. After the fire is collected, the soup is ruddy. Put the pork knuckle on the asparagus. The red and green match. It is too springy. Up. It's a simple and single dish. After a little bit of matching, it suddenly feels like a big dish in the restaurant. It's no wonder that the greedy child is drooling!

Ingredients

Asparagus Fermented Pork Knuckle

1. First, prepare the ingredients and ingredients for making asparagus fermented pork knuckle. Spring is the period when asparagus grows vigorously. Now the asparagus purchased in this season will be thicker and crisper. When preparing, you only need to cut off the harder part of the tail. Cut ginger into slices. Take out the pork knuckle and put it in a large bowl.

2. I bought pork knuckle of black pig. The meat is firmer, the muscle texture is clear, and there is very little fat. This kind of pork knuckle will be more fragrant. Sometimes there may be some uncleaned pig hair on the epidermis, which will affect the taste and vision. It is necessary to clean the uncleaned pigs.

3. Pour clean water into the bowl and soak for half an hour to remove the blood and make the pork taste better.

4. At this time, the asparagus can be blanched. Add water to the pot and bring it to a boil. Add a teaspoon of table salt. The blanched asparagus will be crisp and green without turning yellow. Pour the asparagus into the pot and blanch it for 15 seconds.

5. Remove the pork knuckle that has been soaked in blood, and use kitchen paper to absorb the moisture on the surface. In order to avoid scalding and scalding during the frying process.

6. Pour a little oil into the pot, put the pork knuckles in the pot one by one, and start frying on medium heat.

7. Fry one side until golden, then fry the other side.

8. When both sides are fried until golden, add the light soy sauce, cooking wine, sugar, and fermented bean curd to the pot, then add water and ginger slices. As long as you add water to the stew, you need to add enough water at one time. Do not add water in the middle, so as not to affect the taste of the stew. The production process of fermented bean curd is high in salt, so you don't need to add salt, or you can add a little according to your taste.

9. Bring to a boil on high heat, turn to low heat and simmer for about 1 hour. Although there will be some blood foam after being soaked in blood water and boiled, all the foam needs to be skimmed off.

10. Cover, turn to low heat, and simmer for 30-40 minutes.

11. When the skin is simmered until it can be moved with chopsticks, you can turn on the heat to collect the soup. When the soup is thick and the meat pastry is rotten, you can turn off the heat.

12. Drain the asparagus from the cold water and place it neatly on a plate. Take out the stewed fermented bean curd knuckles and place them on the asparagus, and pour the soup in the pot. The pork knuckle is crispy and glutinous, and it is fused with fermented bean curd, which is delicious and unique.