Name: Braised Pork Knuckles with Brown Sugar and Ginger
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablespoons brown sugar; 3 tablespoons salt; 1 tablespoon Rice wine (or cooking wine); 1 stage Green onions; 1 piece ginger; 1 stage Cinnamon; 2 pcs star anise; A few pieces Bay leaf; several Dried hawthorn; Some water; a little White vinegar

Braised Pork Knuckles with Brown Sugar and Ginger

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

In the hot summer, everyone loves to stay in a cool air-conditioned room. However, if the air conditioner is blown for a long time, it is inevitable that the body will get cold, which will cause joint pain, gastrointestinal discomfort, women's dysmenorrhea, and many cold-like symptoms. Especially during the menstrual period of a woman's monthly period, if we don't pay attention to maintenance, it is easy to drop the root of the disease and affect health.

Today, I will introduce to you a brown sugar ginger pig's feet that is suitable for the end of summer and early autumn. It can not only stick autumn fat, relieve the gluttons that want to eat meat, but also dispel cold and warm the stomach, and beautify and nourish the skin-brown sugar ginger pig's feet. Pig's feet are rich in collagen, which can not only beautify the skin, but also have the effects of invigorating deficiency, replenishing kidney essence, and strengthening waist and knees; ginger can drive away cold and dampness, warming menstrual blood; brown sugar contains more nutrients than white sugar, which is traditional Cheap tonic for women.

Speaking of this, many friends will think of the "pig's feet ginger" which is a must-eat for pregnant women in Guangdong during confinement. They also use pig's feet, ginger, sweet vinegar and eggs. But for the northerners, the pork knuckle ginger is a bit heavy, and this "brown sugar ginger pig knuckle" does not use sweet vinegar, it is also sweet and sour and delicious. The color of the pig's knuckle is attractive, smooth and tender, not fishy nor greasy. , More suitable for daily consumption, and most people's taste. But to make it delicious, there are still a few things to pay attention to when handling pork knuckles, let's take a look at it next. "

Braised Pork Knuckles with Brown Sugar and Ginger

1. Prepare all kinds of ingredients and defrost the pig's feet. Cinnamon, star anise and bay leaves play the role of removing fishy and enhancing fragrance. The purpose of dried hawthorn will be discussed later.

Braised Pork Knuckles with Brown Sugar and Ginger recipe

2. Cut the pig's feet longitudinally along the seam and divide them into several pieces. Clean the fluff from the folds and wash the pig's feet with white vinegar.

3. Put half of the green onions, ginger, and star anise in a small pot, pour in cold water and pig's feet, boil over high heat, and skim the foam. Then remove the pig's feet and seasonings, pour them into the wok together, and simmer for a while.

4. Add cold water to the wok, pat loose ginger slices, brown sugar, salt, rice wine, cinnamon bay leaves, dried hawthorn, stir well and bring to a boil over high heat.

5. Pour the pig's feet and all the seasonings in the soup into the electric pressure cooker, select the option "Tendron" and start. About fifty minutes, open the lid and take it out and pour it into an iron pan. If you use a pressure cooker, do the same.

6. Finally, collect the juice from the fire, let the juice hang on the pig's feet, and you can eat it after serving.

Tips:
(1) Washing with white vinegar can remove the fishy smell and increase the fragrance. Don't worry about it becoming sour, just remove it when you blanch it.
(2) The method of removing pig hair: you can burn it with the fire of a spray gun, or pull it off with tweezers after blanching, or you can simply cut off the small piece of pig skin with kitchen scissors.
(3) Both blanching and dry blanching can not be omitted, blanching can remove impurities, and dry blanching will remove the fishy smell and excess oil under the skin, and it will not be greasy to eat.
(4) Ginger is best to use old ginger, which has a stronger taste, cut into thick slices, and it will be easier to taste after patted. Dried hawthorn can make the pig's feet easier to cook and make the meat more tender. In addition, the sweet and sour taste of hawthorn matches well with the taste of ginger sugar, which can relieve greasiness and aid digestion, and it is not easy to grow meat when eaten with meat.