Salted Roasted Knuckles
by 83 hours
Favorite
Difficulty
Easy
Time
2h
Serving
3
When writing the title of this dish, I hesitated for a while. For such a domineering dish that is on the table, what name should I give it. It is called steamed elbow and steamed hoof buckwheat. I always feel that it is too plain, and it is somewhat worthy of the heroism of this dish! Thinking about it, the method of making this dish borrowed from the famous Sichuan dish salted and roasted white, so call it it The braised pork feet are ready~
Clean the surface of the pork knuckles, cook them half-cooked and remove them to cool. Drain the water and apply a layer of soy sauce. Put them in a frying pan, fry them until the surface is slightly bubbling, and then steam them in the pot. The steamed hoof is cooked but not rotten, oily but not greasy, and the meat is soft and smooth without clogging the teeth. The most important thing is that the mouth is salty and fresh, the taste is mellow, and the aftertaste is still slightly sweet, which is very delicious.
Clean the surface of the pork knuckles, cook them half-cooked and remove them to cool. Drain the water and apply a layer of soy sauce. Put them in a frying pan, fry them until the surface is slightly bubbling, and then steam them in the pot. The steamed hoof is cooked but not rotten, oily but not greasy, and the meat is soft and smooth without clogging the teeth. The most important thing is that the mouth is salty and fresh, the taste is mellow, and the aftertaste is still slightly sweet, which is very delicious.
