Beer Stewed Pork Knuckle
1.
Raw material diagram.
2.
Boil the pig's feet in water, add a tablespoon of white wine and boil it again, clean the hair and dry it for later use.
3.
The pork knuckle is deep-fried and colored. (I'm afraid that the fried ones can be omitted, but the fried pork knuckle locks the aroma, and the skin is delicious after being stewed)
4.
Beer, salt, marinated bag, dark soy sauce, rock sugar, green onions, ginger (patted loose), put them into the pressure cooker together.
5.
Put the trotters in, and select the button according to your favorite taste. If you like soft and crispy, choose bean tendons. If you don't like it so soft, you can choose chicken, fish, or spare ribs if you like the taste. I think chicken and fish are enough.
6.
You can take it out of the wok to collect the juice, my one is too soft to collect the juice and it won't look good. So confiscated. The soup was cooked by me and ate it.
Tips:
If you want to taste better, you can fry it in a wok beforehand and turn to a pressure cooker to stew, but that is too troublesome, and the stew is also delicious, which is somewhere between braised and stewed. The soup can be reused.
