Braised Pork Feet

Name: Braised Pork Feet
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 8 Garlic cloves; 1 Cinnamon; Some Peppercorns; 3 slices Bay leaf; 1 piece Tsaoko; 1 piece star anise; Some crystal sugar; 3 pcs Wild Sansho; 1 can beer; A handful shallot; Some Cooking Wine; Some salt; Some MSG; Some Soy sauce; 10 pieces ginger

by Do you eat dark dishes?

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

I left half of the pork knuckles I bought last time. Today, I really wanted to eat some meat, so I took it out of the refrigerator to defrost and burn it, hehe.
To cook this pig's knuckle, don't look at the fact that there are so many things to be prepared in the table of materials. In fact, these things are available at home, and they are commonly used ingredients. This braised pork knuckle is simple and easy to learn, and novices can also try it. I usually don't eat fatty meat. This pork knuckle is not fat or greasy at all when it is burned. Women's occasional consumption of pig's feet can also replenish collagen!

Braised Pork Feet

1. After the pig's feet are washed, blanch in water. During the blanching process, add a small handful of green onions, 4 slices of ginger, and then pour an appropriate amount of cooking wine. (The purpose is to get rid of the fishy) After boiling the blood, turn off the heat, then remove the pig's feet, and discard all other things.

2. Heat up the oil in a pan, heat the oil and reduce the heat. Add garlic cloves, 4 slices of ginger, wild pepper, and rock sugar in sequence. Stir-fry for a while, put in the pork knuckles (turn high heat) and stir-fry for a while. Then add cinnamon, star anise, bay leaves, grass fruit, and peppercorns. Then add some light soy sauce...soy sauce...pour beer...add some water, cook until the water is hot, turn off the heat, transfer to a pressure cooker, add salt and MSG. Cover with a lid and press on high heat for 10 minutes, then turn to low heat for about 10 minutes

Tips:
The ellipsis in the second step means to stir fry, add a little seasoning and stir fry. Add salt and MSG in an appropriate amount according to the amount of ingredients. Almost half of my cooking spoon is used for light soy sauce here, and a little bit for the dark soy sauce (just adjust the color). Control the time after pouring into the pressure cooker and don't burn it. The picture in step 2 is not very clear after uploading, forgive me.