Stewed Pork Knuckles with Mushrooms and Chestnuts

Name: Stewed Pork Knuckles with Mushrooms and Chestnuts
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Pig hand; 200g Dried mushrooms; 400g Peeled chestnuts; 3 tablespoons Zhu Hou Sauce; 3 tablespoons Oyster sauce; 2 tbsp Soy sauce; Some crystal sugar; 1 small piece ginger; 6 cloves garlic; 2 tbsp chopped green onion; 2 capsules star anise; 3 slices Bay leaf; 2 tbsp Cooking Wine; 1 tbsp Corn oil

by elmonte

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Pork knuckles are the front hoofs of pigs. I like to buy pork knuckles because they have a lot of meat and are suitable for stewing. They are rich in collagen and are a good product for beauty and beauty. However, you need to exercise more if you eat it to consume excess. Of fat. 😀
This dish will take a long time, so you can cook it a little more and eat it the next day. I wish you a fortune in the new year. "

Stewed Pork Knuckles with Mushrooms and Chestnuts

1. The pig's hand flew water to wash away the foam, and plucked the remaining hair of the pigskin with a camera.

Stewed Pork Knuckles with Mushrooms and Chestnuts recipe

2. Soak the mushrooms. (The small mushrooms I use are more crispy. Large mushrooms can be cut in half.)

3. Thaw the peeled chestnuts. (The chestnuts were bought and peeled by themselves, then put them in the refrigerator and used them slowly. At that time, the chestnuts were peeled and cramped, which was too time-consuming.)

4. Slice the ginger, peel the garlic and set aside.

5. The sauce is mixed.

6. Heat the pan, sauté the ginger and shallots until fragrant.

7. Pour in the pork knuckles and stir-fry for about 5 minutes, then stir-fry the water.

8. Stir in the sauce and stir well.

9. Add rock sugar, star anise and bay leaves, pour in water that has soaked pork knuckles, bring to a boil on high heat, turn to low heat and cook for 1 hour. (Mix two or three times halfway)