Pork Knuckle Braised Peanuts
1.
Cut the pig's feet into pieces and remove the blood in a pot under cold water, then wash it off with clean water
2.
Pick up the pig's feet and dry, then prepare the star anise and pat the garlic into garlic cubes
3.
Wash the mushrooms and peanuts and soak them in warm water
4.
Pour about 1 tablespoon of peanut oil into the pot
5.
Add garlic diced and star anise and saute over low heat
6.
Pour in the pig's feet and stir-fry on medium heat until fragrant. Fry until the skin is slightly browned.
7.
Add soy sauce and water
8.
Transfer to a casserole and simmer on medium-low heat until the meat is tender and turn to medium heat to collect the juice.
Tips:
1. Try to choose the front hoof for the pig's feet, and the hind hoof is more lean. When picking, choose pig hairs that are shaved and smooth, and pigskins are bright in color without congestion or dark black.
2. The purpose of removing the blood water is to prevent the fishy smell from being brought into this dish, and a small amount of cooking wine can also be added to prevent fishy smell. The blood water must be heated under cold water so that the meat will not lose too much water and become old, and the blood water will go more thoroughly.
3. Peanuts and mushrooms in warm water absorb water and expand faster than cold water.
4. The part of the pig's feet that connects with the skin can be kept as complete as possible to braise, so that more gravy can be locked inside, and then cut after braising.
5. If the bottom is not shoveled during the simmering process, so as not to stick to the pan.
5. Don't add too much soy sauce, because it will have a better color after the juice is collected!
6. Try to keep some juice during the harvesting process, as it is too dry and tastes bad.
