Hakka Braised Pork Feet
1.
The front leg of the pig is half a piece. When buying it, let the Fu master chop it and wash it with wet water. It is best to blanch the garlic in boiling water. Remove the garlic and chop it slightly. Let’s talk about it here. The garlic should not be cut. Yes, because the garlic will be completely mashed after simmering. Slice the ginger. Before preparing these, boil a pot of boiling water for later use.
2.
This is Hakka red yeast rice. It is mainly used for coloring, as well as promoting blood circulation and removing blood stasis. The effect of invigorating the spleen and eliminating food is common in Hakka dishes. If not available, dark soy sauce can be used.
3.
Heat oil in a pan until 70% hot, sauté fragrant ginger and garlic
4.
Add the pork knuckles and continue to fry until the color changes
5.
Put the salt and soy sauce into the pot, and crush the red yeast rice by hand into the pot and continue to stir-fry, and pour in the proper amount of boiling water prepared in the first step, so that the pig's feet are better.
6.
Cover the pot and simmer on high heat for 5 minutes, then turn to low heat to continue
7.
After braising and collecting the juice, you can serve it on the plate. At this time, if you like a stronger one, you can eat it.
8.
But I prefer the feeling of tenderness and rottenness and a little sticky QQ, so after collecting the juice, I put them in the electric pressure cooker and set the porridge button. It is for cooking porridge, not porridge.
9.
After 45 minutes, the taste I wanted came out! When I started, I couldn't help but ate a piece! Really tasty!
Tips:
Hakka braised pork knuckles, the only thing you need is to wait, wait, wait. Because this method of braising takes time!
