Braised Pork Knuckles with Peanuts

Name: Braised Pork Knuckles with Peanuts
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 Pig front hoof; 300g Peanuts; 2 pcs star anise; Some Cinnamon; Some fresh pepper; A tablespoon Small rock candy; A tablespoon brown sugar; 2 tablespoons Soy sauce; Some Oyster sauce; piece ginger; Some Tangerine peel; Some Bay leaf; 1 Shanna

by The Lady of Li Cattou's Family (From WeChat.)

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Pork knuckles are rich in collagen. The catechins contained in peanuts have a strong anti-aging effect on the human body, and lysine is also an important ingredient to prevent premature aging. Regular eating of peanuts is beneficial to the human body to delay aging, so peanuts are also called "longevity fruit".

Braised Pork Knuckles with Peanuts

1. Chop the pork knuckle into large pieces. Scrape the skin with a knife. Put it in a pot of cold water, add the cooking wine to a boil over high heat. It takes about ten minutes to boil the blood foam. Remove and rinse.

Braised Pork Knuckles with Peanuts recipe

2. Wash the peanuts and soak them in cold water for half an hour.

3. Add brown sugar and rock sugar to the cold oil in a cold pot and melt it on a small fire. Be careful not to use high fire, otherwise the sugar will be mushy and bitter.

4. Put in the blanched pork knuckles and stir fry. Add peanuts, dark soy sauce, light soy sauce, oyster sauce, cooking wine, stir-fry evenly, add boiling water, over the pork knuckles.

5. Put in all the spices, tangerine peel and ginger forgot to shoot.

6. Bring to a boil, turn to low heat and simmer slowly.

7. For about an hour and a half, prick with chopsticks, and the skin of the pig's knuckles will be soft and waxy. Collect the juice on the fire, and the pig's hands are translucent and it's OK.

Tips:
note! Be sure to low heat when frying sugar. Don't stir up the sugar. One is bitter, and the other is carcinogenic. Because pork knuckles are rich in collagen, you must add enough ingredients at one time when feeding, and simmer slowly over a low heat.