Braised Boneless Pork Knuckle
1.
Deboning pork knuckle, soak it in clean water for half an hour, soak the bleeding water and pour it out, and then rinse it for later use.
2.
Red dates and wolfberry are reserved.
3.
Various seasonings are available.
4.
Put an appropriate amount of oil in a hot pot and stir fragrant seasonings.
5.
Add cooking wine, braised soy sauce, light soy sauce, and oyster sauce to the stir-fry seasoning, and cook until fragrant.
6.
Add appropriate amount of cold water to the cooking spices.
7.
Change the pot, pour in the soup, put the pork knuckle in at the same time, and bring to a boil.
8.
After the fire is boiled, change to medium heat to remove the blood.
9.
After removing the blood foam, change to a small fire.
10.
Cover and simmer over low heat. It takes about an hour and a half.
11.
This is pork knuckle braised for nearly an hour.
12.
Turn the pork knuckle over, add rock sugar and red dates, cover and continue to simmer until the meat is soft and rotten.
13.
Simmer the pork knuckle for an hour and a half (use chopsticks to try the softness of the pork knuckle). Put it in a wok, add goji berries, add a little salt according to personal taste, and close the soup over high heat.
14.
After collecting the soup, take it out of the pot.
15.
Serve on the table
16.
Finished product display
Tips:
1. The stewed pork knuckle here uses a soup pot, I personally feel that the stew pot is not as fast as a soup pot.
2. Choose the use of the pot by yourself.
3. If you don't eat much meat, you can choose the pork elbow, which is smaller.
