Braised Pork Knuckles with Seaweed and Soybeans

Name: Braised Pork Knuckles with Seaweed and Soybeans
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 1000g Pork trotters; 1 Kelp (dried); 150g soy; 1 piece ginger; 3 cloves garlic; 1 stage Green onions; 10g White vinegar; Some water

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

The pork knuckle is a meat that my family likes very much. Every time I think about the taste, it makes people drool. Stew with kelp, soybeans and cured pork knuckle is a very classic combination. The kelp and soybeans absorb the oil in the soup, so that the deliciousness of kelp, soybeans and cured pig knuckle is fully reflected.

Ingredients

1000g Pork Trotters
1 Kelp (dried)
150g Soy
1 piece Ginger
3 cloves Garlic
1 stage Green Onions
10g White Vinegar
Some Water

Braised Pork Knuckles with Seaweed and Soybeans

1. Prepare the raw materials, soak the seaweed and soybeans one night in advance, and soak the pork knuckles into pieces one night in advance.

Braised Pork Knuckles with Seaweed and Soybeans recipe

2. Put the pork knuckles in the pot and boil for a few minutes, then turn off the heat

3. Slightly smash the ginger and garlic cloves, and cut the green onions into sections

4. Kelp cut into pieces

5. Put soybeans, kelp, ginger, green onions, garlic cloves, and white vinegar in a casserole and bring to a boil

6. Put in the blanched pork knuckles and cook on a low fire for one and a half hours

7. After boiling for a while, remove the scum and the skin of soybeans from the surface

8. Add the right amount of salt according to the saltiness, and it's out

Tips:
1. As the pork knuckle is hard and salty, soak it in advance;
2. Put the blanched pork knuckles into the casserole one by one, do not bring in the foam.