Braised Pork Tail

Name: Braised Pork Tail
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 capsule Knorr Pork Bone Soup; 1 teaspoon Five spice powder 5g; 2 tbsp Rice wine (30ml); 4 teaspoons Soy sauce (20ml); 1/2 tbsp Soy sauce (8ml); 1 tbsp Rock sugar (15g); 8g Diced chives; 10g Scallions; a little oil

by Knorr

4.6 (1)

Favorite

39

Difficulty

Easy

Time

30m

Serving

2

The home-cooked and classic braised pork tail is my favorite dish. It's crystal clear, oily, creamy and delicious, and it always makes me appetite. The layers of brushed sauce wrapped the fresh, fragrant and soft pigtails, and it was really feasting. When I learned this dish from my mother and discovered the cooking tips to make it more delicious, it really tastes better every time.

Ingredients

Braised Pork Tail

1. All ingredients

2. Cut the pig tail into sections and wash it, put it in a pot with enough cold water, add the green onion and half of the rice wine, and heat it over high heat

3. Skim the scum, and drain the water after the pigtails are completely discolored

4. Put a little oil in the pot, add rock sugar and heat on low heat until the rock sugar melts. Add pig tails to make it evenly coated with sugar

5. Then add five-spice powder, dark soy sauce, Knorr pork bone soup, the remaining rice wine and water without any ingredients

6. Heat on high heat until the soup boils. The addition of the thick soup treasure makes it easier for the thick sauce to adhere to the pig tail

7. Turn to low heat and simmer until the soup is thick, sprinkle with diced shallots when out of the pot.

Tips:
1. If the pig tail has hair, it must be cleaned up. But the pig hair can be easily cleaned up by scalding it in hot water.
2. In order to make the sauce look more attractive, Knorr Soup Bao needs to be added in the process of adding water and boiling. After the soup is boiled, the thick soup can be melted to make the ingredients in the pot taste better.