Braised Pork Wanwan with Peanuts

Name: Braised Pork Wanwan with Peanuts
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 catties Zhu Wanwan; 80g peanut; 4 slices Sliced ginger; 2 root cuts Shallots; 15g crystal sugar; 2 tbsp Oyster sauce; 1 tbsp Soy sauce; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tbsp Shao wine

by Forgotten↘Layla●

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The so-called Zhu Wanwan,
Refers to the knee area of the pig.
Compared to the pig's feet that we are so familiar with,
There are more tendons in Zhuwanwan and it is more chewy.
A simple stew can become a delicious dish.
Today, let’s try it out~"

Braised Pork Wanwan with Peanuts

1. The main materials are available.

2. Remove the roots of the pig bends and rinse them, cut each into 2 pieces, then blanch them and remove them for later use;

3. Wash the peanuts and soak them in water for half an hour;

4. Heat oil in a pot, sauté ginger slices and green onions;

5. Stir-fry the Xiazhuwanwan with all the seasonings for a while;

6. Add peanuts and peanut soaking water, add enough water;

7. After the high heat is boiled, turn to medium and low heat and simmer for 1 hour;

8. After collecting the soup, sprinkle some chopped green onions out of the pot.

Tips:
1. After the pig is blanched, it must be rinsed with cold water to make the meat more elastic;
2. Pay attention to the evaporation of water during the simmering period, and add hot water to prevent drying pot;
3. If you want to save time, you can switch to a pressure cooker.

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