Pork Knuckle and Sea Cucumber
by Tongbao
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Scrap the trotters clean.
2. Thaw sea cucumbers for later use.
3. Prepare yuba and choy sum.
4. All kinds of spices.
5. Boil the pig's hands with cold water in a pot.
6. Pick up and rinse with running water.
7. Heat the oil in the wok and fry the sugar on a low fire.
8. Turn the pig's hand over the pot.
9. Add the soy sauce and fry the fermented bean curd until the pork knuckles are evenly colored.
10. Put the ginger, red dates, bay leaves, star anise, and cinnamon into the pressure cooker.
11. Put the pressure in the pressure cooker for 20 minutes.
12. Cut the yuba soaked in water; peel the cabbage and leave only the stem; cut the sea cucumber into pieces.
13. Boil the choy sum and yuba in a pot, then remove the cold water for later use (salt and oil should be placed in the blanching pot).
14. Boil the water again, put the cooking wine, and blanch the sea cucumbers before picking them up.
15. Simmer the pressed pork knuckles and sea cucumbers until the juice is collected, add some salt, and season the chicken essence and serve on a plate.
16. Cut the blanched yuba and choy sum and place them around the sea cucumber pork knuckles.
