Roasted Pork Knuckles with Carrots
by Miss_Rice
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Wash the pig's feet, put the pig's feet in cold water in a pot, put a few pieces of ginger, and bring to a boil.
2. Boil the water, skim the froth, and pour a spoonful of cooking wine. Cook for two minutes, turn off the heat and simmer for five minutes.
3. Remove the pig's feet, rinse with clean water, and chop into small pieces.
4. Heat up the wok and add oil, add bay leaves, pepper, and star anise.
5. Add minced ginger and sauté until fragrant.
6. Put the pig's feet in the pot and stir fry.
7. Add salt, dark soy sauce, light soy sauce, oyster sauce, thirteen spices, white pepper.
8. Add white radish.
9. Stir-fry the pork knuckle and radish, add a small bowl of broth, and pour into the inner pot of the electric pressure cooker.
10. The electric pressure cooker is very soft after 15 minutes.
11. The electric pressure cooker does not consume water, and the radish will produce water, and the soup will be more, so you can pour out the soup.
12. Shred one garlic sprout and half the green pepper into shreds.
13. Saute the garlic sprouts and green pepper until fragrant, pour into the soup.
14. Mix corn starch with water and mix thoroughly to thicken.
15. When the soup is thick, pour the white radish and pork feet and stir fry evenly.
16. Roast pork feet with radish.
