Braised Pork Knuckle and Soybeans

Name: Braised Pork Knuckle and Soybeans
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Dried soybeans; Some water; Some oil; 3 tablespoons Soft white sugar; 1 piece Aniseed; 15g shallot; 7g ginger; 2g Dried red pepper; 2 pieces Hawthorn; Some Cooking Wine; Some Soy sauce; a little Maggi Fresh Soy Sauce; Some salt; Some Chicken Essence

by Shangshizhiwen

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

#乐购TESCO优鲜下厨-肉类#

The pig's feet and soybeans, it turns out to be a good match~~

The nutrients contained in pig's feet and soybeans are very rich, and the combination of the two can not only beautify the skin, but also replenish calcium and strengthen the body.

The bright red and oily soup is salty, fresh and slightly sweet. The skin and tendons of the pig’s feet are elastic, but the meat is soft and easy to chew. The soy is soft and waxy, soaking up the heavy flavor of the soup. It is even more superb when you pour a spoonful on the rice. Served.

Of course you have to share the good things with you, and serve the recipes~~

Braised Pork Knuckle and Soybeans

1. Rinse the dried soybeans in a large bowl, and soak them in cold water for more than 2 hours to soak into long round beans.

Braised Pork Knuckle and Soybeans recipe

2. Chop the pig's feet into pieces, wash and soak in cold water for about 20 minutes.

3. Remove the pig's feet, rinse them well, put them in a boiling pot, pour in an appropriate amount of cold water, add aniseed, 1 teaspoon of cooking wine, cover and boil on high heat.

4. After skimming the foam with a spoon, continue to cover and cook for 10 minutes on medium heat.

5. Cut the green onion into long pieces and the ginger into large pieces and pat it with the back of a knife.

6. Remove the boiled pig's feet, rinse with cold water until cool, and put it in a pressure cooker. Then remove the soaked soybeans, rinse them, and put them in the pressure cooker. Add green onions, ginger, dried red peppers, and hawthorn, and add an appropriate amount of water. The amount of water is about the bottom of the ingredients. Ignite the fire and bring it to a boil.

7. Pour an appropriate amount of oil into the wok, the amount of oil is slightly more than usual when cooking. When the oil temperature is high, add the sugar and fry until the sugar is completely melted.

8. Pour the fried sugar and oil into the pressure cooker.

9. Add the right amount of cooking wine, dark soy sauce, light soy sauce, delicious, salt, and chicken essence.

10. Stir fry a few times, and stir-fry the ingredients and seasonings well.

11. Cover the lid and close the sound valve. When the valve sounds, turn to medium heat, simmer for about 15 minutes, and turn off the heat. Let it stand for about 5 minutes and open the lid.

12. Turn on the fire again, collect the thick soup, serve it, and sprinkle with some shallots to garnish.

Tips:
1. The hair on the pig's feet must be removed, it is best to clean the pig's feet that the seller has processed, and ask them to chop them. Soak the pig's feet in bleeding water first, and then boil it to get rid of the unpleasant smell, and then rinse with cold water to make the skin chewy.

2. Putting hawthorn can not only remove the miscellaneous taste, but also make the meat more ripe. If you don't have it, you can buy dried hawthorn at the Chinese medicine counter of the pharmacy, or use 2 hawthorn rolls, fruit tannins and the like.

3. In the end, do not add too much water to the pressure cooker. You don't need to pass the ingredients. As long as you can pass the bottom of the ingredients, it is estimated that it will not dry the pot after 15 minutes of cooking.