Pork Hind Leg

Name: Pork Hind Leg
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 100g Pork hind leg; 2 tablets Birthplace; 2 pcs garlic; 1/2 root Green onions; Some Dried chili; Some Soy sauce; a little bit Shallots

by Chef Lei's Food

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

This meat is a way of eating in the Northeast. My husband is from the Northeast, so I used it when my mother-in-law came.

In fact, the method is very simple, but the taste is not ordinary. The meat is very fragrant and not firewood. You can simmer it in the refrigerator during the weekend and steam it when you want to eat it. Super convenient.

Ingredients

100g Pork Hind Leg
2 tablets Birthplace
2 pcs Garlic
1/2 root Green Onions
Some Dried Chili
Some Soy Sauce
a little bit Shallots

Pork Hind Leg

1. The pork hind leg is cleaned, cut into two large pieces, and the middle is cut apart, which is convenient and easy to cook.

2. Bring water to a boil in a pot, add the pork hind leg to boil the froth and remove it.

3. Add half a pot of water to the casserole, add dried red pepper, garlic, ginger, star anise, bay leaves, and green onions to a boil.

4. Add the pork hind leg and simmer on high heat for half an hour, then simmer on low heat until the pork can be pierced with chopsticks. (Don’t simmer for too long, because the meat is too rotten to slice.)