Stewed Pork Knuckles with Mushroom and Yuba

Name: Stewed Pork Knuckles with Mushroom and Yuba
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 Flower Mushroom; 2 pieces Yuba; 1 piece Knorr stew special soup treasure; 3 slices ginger; 1 head garlic; 3 tablespoons Cooking Wine; 1 tbsp Oyster sauce; 1.5 block South milk; 2 tbsp Soy sauce; 2 tbsp Braised Soy Sauce; Some Stew; Some Cooking oil

by coldly (from Tencent.)

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

#亲情婚纱# Stewed pork knuckle with mushrooms and yuba is my hometown dish, but I don’t eat it all the time. It’s only available during Chinese New Year and some ancestors’ sacrifices. Every household will buy a big one. A pork knuckle was stewed in a big pot, but it was only fragrant in the past at home, but it was always hard to bite. It was a bit hard. The meat was very slippery when I ate it at Eryi’s house. I didn’t understand why, and then I learned about the meat. Things should be tender and smooth, either when they are just cooked, or the simmering time is enough. If it is short, the meat wood will not be bitten, and there must be fat not only for the tenderness but also for flavoring. It is also used when cooking wine is added. It’s more fragrant, and it’s better to use white wine. The addition of Knorr’s special thick soup treasure makes this pot of meat more fragrant. You don’t need to boil a pot of broth, take its essence, simmer a pot of pig’s feet, and eat it at home. Taste, thinking about the appearance of a family of four neatly and happily eating a New Year’s Eve reunion dinner... There will never be the warmth of that scene again...

Stewed Pork Knuckles with Mushroom and Yuba

1. Choose pork knuckles, that is, pig forefoot, which has more meat and is more fragrant. When buying it, let the merchant chop it up, 1 garlic and 1 small piece of ginger.

2. Soak the mushrooms and yuba with water after washing

3. Peel garlic, slice ginger, 2 star anise, 3 or 4 slices of cinnamon, 1 piece of clove, 1 piece and a half of southern milk, oyster sauce light soy sauce, braised soy sauce cooking wine

4. Put cold water of pig's feet into a pot and boil on high fire, and skim the foam, then remove the pig's feet and wash with warm water

5. Add oil to the wok, stir fragrant ginger and garlic over medium heat

6. Pour in pig's feet and stir-fry until the surface is slightly browned, add cooking wine to remove fishy

7. Add star anise and other stewed meat ingredients, add mushrooms and all seasonings, stir fry until fragrant

8. Pour the water of the soaked mushrooms to half of the meat, add the thick soup and bring to a boil

9. Pour the pig's knuckles into an electric pressure cooker and press for 15 minutes (if you don’t use a pressure cooker, simmer in the original pot on low heat for 30 minutes with a little more water)