Braised Pork Knuckle and Chestnut

Name: Braised Pork Knuckle and Chestnut
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: Pack of 10 capsules chestnut; 3 lines Pork hamstring; 1/2 box Pigskin; A Shallots; Sliced ginger ginger; 6-8 pcs crystal sugar; 2 tablespoons Oyster sauce; 1 spoon Soy sauce; A teaspoon Black vinegar; 4 pcs star anise; 1 spoon Cooking Wine

by wendy5277

4.9 (1)

Favorite

20

Difficulty

Normal

Time

1h 30m

Serving

3

I personally like to eat pork knuckles. The pork knuckle I made today contains chestnuts. The chestnuts are peeled and bought from the supermarket. There are also fresh pork hamstrings. The pork hamstrings are for babies to strengthen their feet and put some pig skin. After cooking, The soup can be frozen, very gelatinous!

Braised Pork Knuckle and Chestnut

1. Prepare the accessories first

2. Wash the pig's feet, blanch the water and drain the water. Heat oil in a pan, add rock sugar and fry on low heat until it melts and bubbling, then pour into the pig's feet and stir fry

3. Add green onion knots, ginger slices, star anise and continue to stir fry, add oyster sauce, you can have a little more, light soy sauce, dark soy sauce (a little bit of color), cooking wine, and then put in boiling water (the water should preferably flow over the pig's feet) chestnut, Turn to high heat. When the water boils, you can cover the pot and turn to low heat and simmer for an hour and a half.