Braised Pork Feet

Name: Braised Pork Feet
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some crystal sugar; Some Soy sauce; Some Rice wine; Some salt; Some Dried red pepper; Some star anise; Some Fennel; Some Bay leaf; Some Mountain yellow; Some Green onions; Some ginger; Some garlic

by Blunt knife

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I usually cook pork knuckles in old vinegar, and the thick and sour soup is especially delicious for the bottom. This time I refer to the online practice and chew the pork knuckles with stamina and spicy ~~ Spicy and spicy braised pork knuckles. "

Braised Pork Feet

1. Remove fine hair from pig's feet, wash and chop.

2. Fly the pig's feet in water, about 5 minutes, remove the clean oil; change the water, boil the pig's feet and boil it for a second time, boil it for about 30 minutes, remove the oil during the period, and pour out the pig's feet twice. Remove and rinse, control the water, and leave the soup in the pot for later use.

3. Take out the pig's feet that have been washed and dried for a second time.

4. Prepare the ingredients.

5. Add oil to the pot, add dried red pepper, ginger, green onion, and garlic when 70% hot and saute until fragrant.

6. Then add the pig's feet and stir-fry evenly, then add rice wine and light soy sauce and continue to stir-fry for 2-3 minutes, pour into the casserole, pour the hot soup before the pig's feet, add rock sugar, star anise, fennel, bay leaves , Mountain yellow peel, colored soy sauce, simmer on medium heat for about 15 minutes, add balsamic vinegar and salt before starting the pot, and the sauce will thicken before serving.

7. Pork feet in a saucepan.

8. Add some day lily to the soup from the previous boiled pig's feet, and adjust the flavor. Next, let's add a piece of pork leg to the noodles. It will become pig's feet noodles, haha.

Tips:
The pork knuckles that are usually cooked in vinegar are usually cooked until they are soft, so today I will shorten the cooking time for pork knuckles. There is also a second rinse for the pork knuckles to make the taste crisper and more tenacious. Finally, the balsamic vinegar is Add it before starting the pot, it's just the taste.