Braised Pork Knuckles with Wild Ginger and White Kou

Name: Braised Pork Knuckles with Wild Ginger and White Kou
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Trotters; 6-8 pieces Wild ginger; 5-10g Bai Kou; 2-3g Black sesame; Index finger size shallot; Some star anise; Some White wine; Available or not Perilla Bun; 2 pieces garlic; Some Soy sauce

by Zehuifang

4.6 (1)

Favorite

5

Difficulty

Easy

Time

1h

Serving

2

The new year is coming, and foodies come together to feel the taste of the year. Perhaps because of the influence of my family, I prefer to use medicinal materials to cook in order to achieve dietary health. The dietary health balance diet structure and the pursuit of diet fashion are all my pursuit of gourmet food. If you like it, add me wendy191114, Bai Kou has the effect of appetizing and dispelling food, dispelling dampness and eliminating diarrhea, and can also sober up alcohol by grinding powder!

Braised Pork Knuckles with Wild Ginger and White Kou

1. A trotter just bought

2. Baikou, spring onion, wild ginger, black sesame, perilla bag special for removing fishy, cooking wine or white wine is OK

3. Blanch the water

4. Put green onion, ginger and garlic in a saucepan

5. Stir-fry the prepared ingredients and condiments

6. Add water, turn the fire to gentle heat for 40-50 minutes

Tips:
Bai Kou has the function of appetizing and dispelling food, dispelling dampness and dispelling pimple, perilla bag is specially used to remove fishy, cooking wine or white wine is OK