Hakka Specialty Braised Pork Knuckles with Sand Tea

Name: Hakka Specialty Braised Pork Knuckles with Sand Tea
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Pig hand; 300g Peanuts; 10 Shiitake Mushrooms; Some salt; 2 tablespoons Shacha sauce; Some water

by Euchen’s small kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Ingredients

1 Pig Hand
300g Peanuts
10 Shiitake Mushrooms
Some Salt
2 tablespoons Shacha Sauce
Some Water

Hakka Specialty Braised Pork Knuckles with Sand Tea

1. Prepare the materials, and the peanuts were not photographed. Soak shiitake mushrooms in boiling water, peanuts in warm water, boil the pig's hands with water to remove the blood, and then rinse them with cold water.

Hakka Specialty Braised Pork Knuckles with Sand Tea recipe

2. Put an appropriate amount of oil in the pot and saute, add salt, Weishida, 2 tablespoons of Shacha sauce and stir well

3. Add shiitake mushrooms, peanuts and stir-fry, stir-fry until slightly dry, boil in an appropriate amount of water, and press in a pressure cooker. After SAIC, the pressure is 1600 degrees for 8 minutes. Ann personally likes the degree of softness and hardness, and if there are elderly people in the family, it will take a longer time.