Signature Pork Hand Claypot

Name: Signature Pork Hand Claypot
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 700g Trotters; 400g Spring bamboo shoots; 100g peanut; 10g green pepper; 5g shallot; 10g ginger; 5g Dried red pepper; 2 spoons Soy sauce; 1 tablespoon Sugar; 1 tablespoon liqueur; Some water

by Maple Sugar Bread

4.7 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

2

I learned this dish from Sister Xue. Sister uses dried bamboo shoots in winter, and I use spring bamboo shoots in spring.
This dish was well received by the family leader. Later I added Su Kee and it tasted good.
It is always said that this dish is beauty, but in fact, with the addition of bamboo shoots, it has more digestive functions. "

Signature Pork Hand Claypot

1. After the trotters are chopped open, use boiling water (with wine in the water) to remove the blood water, and pluck the hair after the pan. Cut the spring bamboo shoots into pieces, blanch them in boiling water, and remove them.

2. Add the green pepper, green onion, ginger, and dry red pepper to the frying pan until fragrant. Add the trotters and stir fry.

3. Add two spoons of dark soy sauce, 1 spoon of light soy sauce, 1 spoon of sugar (use Lee Kum Kee's dark soy sauce, don’t add sugar, he basically adjusts the seasoning), 1 spoon of wine, stir fry for color, add hot water Turn the meat to a boil. Pour the spring bamboo shoots and peanuts into the pressure cooker, then put the trotters in and out of the wok, cover the lid and pressurize, and finish in 30 minutes.