Braised Pork Knuckles with Soy Beans

by nancy_W

4.7 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

This pig hand was bought at the market when my good friend and I went to play in Birmingham. Foreigners don’t eat pork knuckles, so they sell them very cheaply. Two are only a pound. It also comes with a good chop and a handsome smile, haha. I keep a box of good old stew, and the meat is especially fragrant after being stewed a few times. This time I used the stewed pork knuckles to stew a big pot, and the two of them were very satisfied. "

Braised Pork Knuckles with Soy Beans

1. Prepare materials.

2. Add some ginger skin to the pork knuckles and soak in water for 4 hours. Change the water several times in the middle.

3. Soak soy beans.

4. Add green onions and sliced ginger to the pork knuckles, add water and bring to a boil to remove any foam.

5. The blanched pig's knuckles should be rinsed in cold water, which is clean.

6. Pour oil in the pan, put a piece of rock sugar and boil until bubbling maroon red.

7. Stir fry with pork hands and coat with sugar.

8. Add scallions and sliced ginger and stir fry together.

9. Pour into a bottle of cooking wine with a cap.

10. Add a bottle of capped vinegar. You can taste the smell of pig's trotters.

11. Add the old brine and bring to a boil.

12. Move to an electric pressure cooker and cook for one hour.

13. Open the lid, the trotters are already soft. Scoop out some juice and continue to use it as the old soup for braised pork. Then add soybeans.

14. Add appropriate amount of salt and continue to simmer for half an hour.

15. Transfer to a pot to collect the juice, and sprinkle with chopped green onion.

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