Braised Pork Knuckle and Quail Eggs
1.
Wash the quail eggs and put them in a pot to cook and immediately put them in cold water for cooling. This is especially good for peeling.
2.
Peel and wash quail eggs for later use.
3.
Wash the fresh pork knuckle well.
4.
Boil water in a pot and add pork knuckles to blanch water to remove grease and impurities.
5.
The blanched pork knuckle is immediately placed in cold water and rinsed several times, rinse and drain.
6.
Pour the bottom oil into the pot and heat it, add the pepper and star anise to fry until fragrant, then add the onion, ginger, garlic and saute.
7.
Add seasonings, fresh soy sauce, oyster sauce, sugar, and cooking wine and stir well.
8.
Add the pork knuckles on both sides and stir to evenly coat with the sauce.
9.
Add an appropriate amount of water and simmer over high heat.
10.
When the pork knuckle is stewed, add quail eggs and salt to medium heat to make the pork knuckle soft and tender, sprinkle with monosodium glutamate for freshness, and then serve.
11.
Put the braised pork knuckle and quail eggs into a plate and sprinkle with chopped green onion, and you're done.
12.
The big pork knuckle is so tempting to look at.
13.
The quail eggs are fragrant and delicious in the mouth.
14.
The mouth of the big fleshy meat leaves the mouth and teeth with an endless fragrance.
15.
The authentic braised pork knuckle and quail egg is a must-try specialty for banquets.
Tips:
Pork provides humans with high-quality protein and essential fatty acids. Pork can provide heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. The trotters are very nutritious and contain a lot of protein, especially a lot of collagen. Like the skin, it is a good food therapy to make the skin plump, moisturize, strengthen the body and increase fat.
