[hunan Cuisine]: Xiaoxiang Pork Knuckles

Name: [hunan Cuisine]: Xiaoxiang Pork Knuckles
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pig hand; Some ginger; Some shallot; Some star anise; Some pepper; Some Shao wine; Some crystal sugar; Some salt; Some Red chili; Some Bay leaf; Some Soy sauce; Some White pepper; Some Hunan Chopped Pepper; Some Balsamic vinegar; Some green pepper

by kiss war girl

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

What is Xiaoxiang, Xiaoxiang is windy and rainy, cold and hot, which symbolizes our history of disasters and disasters but unrestrained and safe. In Hunan, the land is outstanding, and the people in Hunan are fierce but not lost in the spirit of the spirit. And in Hunan, our Chairman Mao is also born. "

[hunan Cuisine]: Xiaoxiang Pork Knuckles

1. Use eyebrow trimming tweezers to remove hair, put a pot on the fire and cook for 10 minutes to remove the blood powder and remove it.

[hunan Cuisine]: Xiaoxiang Pork Knuckles recipe

2. Chop the pork knuckles.

3. Add sliced ginger, green onion, star anise, pepper, Shao wine, a pinch of salt to heat, add pork knuckles.

4. Simmer for 30 minutes on low heat.

5. After fishing out, quickly throw the pig's knuckles into the prepared cold water to rinse for a while to make the pig's knuckles more elastic.

6. When the pig's knuckles are completely cool, put them in a 60-70% hot oil pan and fry them, and remove them after the color changes slightly.

7. Set the pot on the fire, stir-fry with shredded ginger and chopped green onion to create a fragrant flavor. Turn to low heat and stir-fry with rock sugar until amber.

8. Add the fried pork knuckles, stir-fry with Shao wine, salt, red pepper, star anise, bay leaves, and a little soy sauce.

9. Stir fry until the pork knuckles are evenly colored.

10. Add the right amount of water so that the ingredients are just below the pork knuckles, and the heat is simmered by the juice.

11. After the pig's hands are colored, sprinkle white pepper, chopped pepper, green onion, ginger, a little garlic, drizzle in red oil, stir fry a few times, and serve on the plate.

12. Steam for 20 minutes in a steam pot, turn off the heat and pour a little balsamic vinegar, sprinkle with chives on the lid, and simmer for 2-3 minutes.