Braised Pork Knuckles with Soy Beans and Mushrooms

Name: Braised Pork Knuckles with Soy Beans and Mushrooms
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 only Pig hand; 150g Mushroom; 50g soy; 1 tbsp Vegetable oil; 1 teaspoon salt; 1 teaspoon Soy sauce; 1 small piece Borneol candy; 1 teaspoon White wine; Some water; 6 cloves garlic; 1 large piece ginger

by Purple rhyme

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Braised pork knuckle with mushrooms is a home-cooked dish in Guangdong. The dish is based on pork knuckles and mushrooms. The fragrant soup is thick, the pig's feet are soft and rotten, and the food is not greasy. It is nourishing and nourishing, suitable for all ages. Pig's hands are rich in collagen, and the fat content is lower than that of fat. In the research on the causes of aging of the elderly, it is found that the lack of collagen in the human body is an important factor of human aging. It can prevent and treat skin dryness and wrinkles, enhance skin elasticity and toughness, and has special significance for delaying aging and promoting the growth and development of children. Today, I was in the market for a long time and didn't know what to buy. I saw that the pig's knuckles were quite thin, and I hadn't bought them for a long time. I bought half of it and braised it with mushrooms and soy beans. It was very soft and delicious. It was absolutely delicious.

Braised Pork Knuckles with Soy Beans and Mushrooms

1. Prepare the required materials. The pork knuckles are the trotters. The pork knuckles have been chopped and the mushrooms are soaked in advance.

Braised Pork Knuckles with Soy Beans and Mushrooms recipe

2. Clean the pig's hands

3. Then put it in the pot and stir fry

4. Stir-fry until the pork knuckles are completely dry

5. Prepare ginger and garlic, cut ginger into pieces

6. Put the fried pork knuckles into the electric pressure cooker

7. Add ginger and garlic

8. Then add the soaked winter mushrooms

9. Add washed soybeans

10. Add salt

11. Put 1 teaspoon of dark soy sauce and 1 teaspoon of white wine

12. Add 3 tablespoons of soy sauce and 1 tablespoon of vegetable oil

13. Pour the mushroom water for soaking the mushrooms, if it is not enough, add water

14. Add 1 small piece of borneol sugar

15. Then mix it well, start the meat in the pressure cooker, stew and stew, and put it in the pressure cooker for 45 minutes by default

16. After 45 minutes is over, after exhausting for 10 minutes, open the lid, and select the high-fire juice collection function again for 8 minutes

17. After 8 minutes, the soup has dried up, and there is only a small amount of soup left, which is ready to be served.

Tips:
Don’t pour the water used to soak the mushrooms. You can pour it into the pork knuckles and stew. If it is not enough, you can add clean water. The amount of water is two-thirds of the pork knuckles. The juice will be collected at the end. Juice is fine.