Green Pepper Pork Knuckles
by Delightful food temptation
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. 2 pig feet, brazed with steel to remove the pig hair, soak in cold water for 20 minutes. After 20 minutes, use a hard brush to remove the mark. Divide the pig's feet into two and then chop them into large pieces for use in pan equipment. Put cold water into the pot, boil the heat thoroughly, remove and rinse with cold water.
2. Put the cleaned pig's feet into a saucepan, add appropriate amount of salt, star anise, cinnamon, bay leaf, wild pepper and soaked wild pepper water, dried chili, thick ginger slices, shallots, white pepper and appropriate amount of Huadiao wine, and add appropriate amount The pig’s feet were flooded with water, and the high heat was turned to low heat and simmered for 90 minutes.
3. After 90 minutes, remove the pig's feet and let it cool. When it is not completely cool, remove the pork knuckle bones (only one pig knuckle is needed for 4 servings) and dice the boneless pork knuckle skin for use.
4. Amount of small green peppers, remove the green pepper stalks, and cut into green pepper rings for later use. Soak an appropriate amount of millet pepper, cut into red pepper rings and set aside. Appropriate garlic seeds, smashed and set aside.
5. Heat the pan to remove the oil, add the garlic seeds and soaked wild sansho pepper, and sauté on high heat. After sauteing, add the small green peppers and stir-fry until the color changes, then add the pork knuckle skin, add appropriate amount of white pepper, soy sauce and chicken essence, scoop in a spoonful of pork knuckle soup, stir-fry evenly over high heat. When the pork knuckle soup is almost dry, turn off the heat and start the pot.
6. Finished picture
