Steamed Pork Knuckles with Perilla
by Taste chew
Favorite
Difficulty
Easy
Time
1h
Serving
5
Some time ago, the perilla in my mother's house had grown a lot, like a lush vegetable field.
One day my sister said when to use it to steam pork knuckles!
I said: Is the perilla steamed pork knuckle delicious? The pork knuckle tastes so big, steamed?
She found out that New World said back to me: What, haven't you eaten this dish? Everyone in my family only likes this approach, and they don't like the others anymore.
After listening to her, I decided to try it the next day. Actually, my mother has never eaten it either.
Because the firewood was steamed in a big pot at home, the smell of a room after opening the lid, the result was a few kilograms of pig knuckles, and the whole family was troubled. After eating, my mother said, I will make it in a few days. It's obvious that it's so attractive!
And I prefer to eat such steamed perilla leaves, which are fragrant and tasty! So you must put more perilla!
And it’s better not to have a lot of lean pork knuckles, as long as the section with the belt bone is the best.
One day my sister said when to use it to steam pork knuckles!
I said: Is the perilla steamed pork knuckle delicious? The pork knuckle tastes so big, steamed?
She found out that New World said back to me: What, haven't you eaten this dish? Everyone in my family only likes this approach, and they don't like the others anymore.
After listening to her, I decided to try it the next day. Actually, my mother has never eaten it either.
Because the firewood was steamed in a big pot at home, the smell of a room after opening the lid, the result was a few kilograms of pig knuckles, and the whole family was troubled. After eating, my mother said, I will make it in a few days. It's obvious that it's so attractive!
And I prefer to eat such steamed perilla leaves, which are fragrant and tasty! So you must put more perilla!
And it’s better not to have a lot of lean pork knuckles, as long as the section with the belt bone is the best.
