Stewed Pork Knuckle with Spring Bamboo Shoots
by Chen Yu
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. One springs up.
2. Cut into pieces.
3. Blanch the spring bamboo shoots and put them on the bottom of the saucepan.
4. There are 2 hamstrings of pork knuckle, with more tendons and less bones, which is tough and refreshing.
5. Boiled water.
6. ginger.
7. Shiitake mushrooms need to be soaked in water.
8. Stir-fry pork knuckle, the order is: oil, ginger, pork knuckle, mushrooms, salt, soy sauce, cooking wine.
9. Place the fried pork knuckle on spring bamboo shoots.
10. Put the flat surface on the water.
11. Cover the pan and simmer for an hour and a half.
12. The finished product has a very delicious taste.
