Braised Pork Knuckles with Snails ── "fish Kitchen" Private Kitchen

Name: Braised Pork Knuckles with Snails ── "fish Kitchen" Private Kitchen
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (about 500g) Pig hand; 400g Flower snail; 75g ginger; 1/2 tablespoon (about 15g) Zhu Hou Sauce; 30ml Cooking Wine; 20 capsules pepper; 1 parsley; 5 capsules garlic; 250-300ml water; Some Vegetable oil; Some salt; Some Soy sauce

by Fish kitchen

5.0 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

After watching the movie "Fang Hua", my mother often couldn't help humming the song "Fellow Flower". In fact, every mother has her own "Fang Hua" in her heart. Although there is no script and lines, scenes are shown in her heart.

My mother had been skeptical of Yu'er's Private Kitchen Research Institute until her old man tasted this dish. After the dishes were prepared, the fish had to take pictures to prepare the material. My mother couldn't stand the temptation of the vegetables, and she frequently put the chopsticks into the lens, causing the fish to waste many pictures. "

Braised Pork Knuckles with Snails ── "fish Kitchen" Private Kitchen

1. Ingredients pork knuckle: 1 piece (about 500g); flower snail: 400g.

2. Sand ginger: 75g; column sauce: half a tablespoon (about 15g); cooking wine: 30ml; pepper: 20 pieces; coriander: 1 root; ginger: 2 pieces;; garlic: 5 pieces; water: 250-300ml; vegetable oil, Light soy sauce, appropriate amount of salt.

3. Half of the sand ginger is flattened, the other half is chopped into pieces, the coriander is cut into sections, and the garlic is peeled for use.

4. Soak the snails in salt water for a while, drain and set aside.

5. Method: 1. Chop the pig's hand into small pieces, fly water, and wash the blood foam.

6. 2. Put pork knuckles, ginger, ginger, pepper, Zhuhou sauce, cooking wine, and water into the pressure cooker. After SAIC, change to low heat and press for 15 minutes.

7. 3. Heat vegetable oil in a wok, add whole garlic seeds and saute.

8. 4. Add the snails and stir fry for one minute.

9. 5. Pour in the boiled pork knuckles and appropriate amount of soup, cover and simmer for two minutes, and collect the juice. Remember, the soup must not be poured in, otherwise it will take a long time to collect the juice. You can add it if necessary.

10. 7. Serve and sprinkle with coriander.

Tips:
Practice concept: 1. Using current cooking (slowly stewed pork knuckles, stir-fried snails), can stimulate the inherent charm of the ingredients; 2. Temporarily braise and cook, the hoof juice invades the snails, and the snail aroma spreads the pork knuckles; 3 , Stir fry with grated sand ginger to extend the fragrance to the extreme.