Fermented Bean Curd Pork Knuckle

Name: Fermented Bean Curd Pork Knuckle
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1300g Trotters; 60g Green cabbage heart; Some oil; Some Cooking Wine; Some crystal sugar; Some Soy sauce; 1500 liters Shimizu; 4 pieces Red fermented bean curd; 6 spoons Red fermented bean curd juice; Some star anise; Some Cinnamon; Some Bay leaf; Some ginger; Some shallot

by Old lady who loves to dance

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This fermented bean curd pork knuckle is made with Jiesai automatic wok.
It was the first time to use this automatic pot to make meat dishes, and it was a success! Very tasty!
The effect of using Jiesai automatic wok is far beyond what I expected!
It's convenient, easy, healthy, and scientific... I like it deeply! "

Fermented Bean Curd Pork Knuckle

1. Wash and blanch the hoof.

2. Prepare all the spices.

3. Stir and crush the red fermented bean curd.

4. Chop big chunks on the hoof.

5. Add the red fermented bean curd and juice.

6. Stir well.

7. Put oil in the automatic wok.

8. Put down green onions, ginger, star anise, cinnamon, bay leaves.

9. Put in the hoof and add cooking wine.

10. Add rock sugar.

11. Add soy sauce.

12. Add 1500 ml of water.

13. Cover the lid and press the "switch" button.

14. Press the "cow" function start key.

15. When time is up, open the lid.

16. Stir well.

17. Wash the cabbage heart and blanch well.

18. Just install it.

Tips:
1. If there is too much soup, you can press the "dry pot" button to cook it again to collect the juice.

2. When I make this dish, the amount of seasoning is added based on my own experience.

3. There is no salt in this dish, 4 pieces of red fermented bean curd and 6 tablespoons of red fermented bean curd.