Soy Pork Tail Pot

Name: Soy Pork Tail Pot
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pigtail; 200g Dried soybeans; 1 piece ginger; 6 Garlic cloves; Some salt; Some oil; 3 tablespoons Cooking Wine; 3 tablespoons Soy sauce; 1 piece South milk; 1 piece star anise; 50g crystal sugar; 1 tbsp Oyster sauce

by Easy to cook

4.9 (1)

Favorite

5

Difficulty

Hard

Time

1h

Serving

2

Braised pork tail with soybeans is a Hakka dish. The tails are not greasy and the soybean flour is fragrant and chewy. . . First, fry the soy beans to make the skin and burn them to make a few black spots, and then soak them in cold water for a while, so that the processed soy beans are easy to be cooked and chewy. "

Soy Pork Tail Pot

1. Prepare ingredients: wash pig tails and cut into sections, peel garlic cloves, peel ginger, remove soybeans and southern milk.

2. In a pan without oil, stir-fry soybeans on low heat until they become focused, and then shovel them up.

3. Put it in a basin and soak in cold water for 1-2 hours. (You can also fry the next day, put it in the refrigerator after soaking, and take it out during cooking)

4. Boil an appropriate amount of water, add a spoonful of salt, ginger slices, star anise, and pork tail, blanch for a while.

5. Pick up, rinse with cold water, and drain. (Discard ginger slices and star anise)

6. Heat a pan, add a proper amount of oil, saute the garlic cloves, pour the pigtails and stir-fry for a while, add the southern milk, light soy sauce, dark soy sauce, oyster sauce, cooking wine, and ginger slices and continue to stir-fry until the aroma comes out.

7. Add the water that has not covered the surface of the ingredients, cover the pot, bring to a boil on high heat, and simmer on medium heat for about 1 hour.