Name: Braised Pork Knuckle
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some (hoof) Elbow; Some shallot; Some ginger; Some garlic; Some Sugar; Some pepper; Some Doubanjiang; Some Cooking Wine; Some Soy sauce; Some Dried chili

Braised Pork Knuckle

by Xiaomei's Food Spectrum

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

Braised flavor: dark soy sauce, light soy sauce, sugar, local Sichuan cuisine should not like pure and sweet braised dishes, basically add bean paste in it, Xiaomei also ate the unsweet braised flavor of bean paste when she ate the water table outside, since Can it be called braised if it is not sweet? Xiaomei probably uses green onion, ginger, garlic and bean paste, but it looks complicated, after all, it's a big dish. Then I ran to ask all the cooks who knew something about Sichuan cuisine. In the end, it seemed to have used my own method...

The pig's feet are easy to have an unpleasant smell, and I barely think that it is left behind by stepping on too much! Before the actual cooking, the water needs to be refilled at least three times, and each time the water needs to be replaced with fresh water, until at the end there is no unpleasant smell. Continue to buy meat online, but they are all fresh meat that was cut and delivered on the same day. Food in the south is fine, and the whole hoof is cut into one piece. Is the merchant considering that the whole hoof is not acceptable to ordinary families? It is too sweet.

The difference between hooves and elbows, Xiaomei deliberately checked the information and found that only the names of north and south were different, referring to the same place.
Will you peel the peaches when you eat crispy peaches? Is tofu nao sweet or salty? "

Braised Pork Knuckle

1. The elbows/hooves are watered at least three times, and the water is replaced each time, and the water is boiled until there is no peculiar smell.

2. Heat an appropriate amount of oil in a pan, add green onion, ginger, garlic, dried chili, and pepper to a low heat and stir until fragrant.

3. Add the bean paste and sugar, and continue to stir until fragrant.

4. The fried watercress seasoning is served.

5. Clean the pot, use less oil, dry the elbows/hooves with a towel and put them in the pot

6. Fry until browned on both sides.

7. Clean the pot, add the fried watercress seasoning and the fried trotters, and add the water that has soaked in the ingredients.

8. Xiaomei has two slices of elbow/hoof, add a spoonful of soy sauce, three spoons of light soy sauce, and two spoons of cooking wine.

9. Put it in an electric pressure cooker, and use the function button of legume tendons to cook until it keeps warm automatically.

Tips:
Since the bean paste, dark soy sauce, and light soy sauce all have a salty taste, Xiaomei’s dish is not salted, so you can try the saltiness of the juice when collecting the juice to determine whether to add salt.