Name: Braised Pork Knuckles with Peanuts and Taro
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Pig hand; 50g peanut kernel; 150g taro; Some oil; Some salt; 3 star anise; 3 slices Bay leaf; 1 piece Cinnamon; 50g Myrtle Root; 15g Wind Fuji; 5 Dried chili; 4g Fennel; 2 tbsp Soy sauce; 30g Sugar; 50g Mother wine; a little pepper; a little sesame oil

Braised Pork Knuckles with Peanuts and Taro

by Fung Kee Food

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Peanuts, promote growth, anti-aging, hematopoiesis, hemostasis. Fragrant taro is an alkaline food, has the effect of beautifying black hair, and it is fragrant and slippery. The pig's hand is also a beauty item. "

Braised Pork Knuckles with Peanuts and Taro

1. The pig's knuckles are cleaned, cut into pieces, and soaked in water and beer.

2. Peel the fragrant taro, cut into pieces with a hob, and fry it in a frying pan.

3. Peanuts are soaked in boiling water and then washed with cold water, so that the boiled peanut kernels will be beautiful after processing.

4. Put a little oil and rock sugar under the pot, stir it continuously, and when the sugar melts and turn to brown and foam, the pig's knuckles flying over the water are fried into sugar color.

5. Add bay leaves, star anise, cinnamon, cumin, dried chili, myrtle root, and vine. Add light soy sauce, water and niang wine to boil to adjust the flavor.