Stewed Pork Knuckles with Sour Radish
by Five Elements Health
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Wash the pig's trotter, blanch it in water, put it in an electric pressure cooker, add water to the pig's trotter, add the brine, and use the stewed trotter and beans to cook. If it is an ordinary pressure cooker, heat it for half an hour after airing.
2. The pickled radish from Sichuan is used, and it is shredded.
3. The sour radish shreds should be soaked in water, the trotters will start to soak in the pot, and the trotters will be simmered. You can wash it in the middle.
4. Drain the sour radish and squeeze it. Don't have excess water.
5. Add a little oil and stir-fry the sour radish.
6. Pickle peppers must bring some soup, the original soup, it is very flavorful.
7. Put the trotters, the stock of stewed trotters and pickled peppers into it and cook. Pay attention to straining the soup again, leaving only the clear soup, without any marinated ingredients.
8. Stewed, trotters tumbling.
9. Let's make a dip while the pig's feet are stewed. Put the dipped ingredients in a bowl.
10. Put the vinegar and soy sauce along the side of the bowl. For heavy flavors, add a teaspoon of oyster sauce.
11. Pour some hot oil on it. If you like coriander, you can also put some coriander.
12. The pig's feet are simmered until the soup is thick and white.
13. The pig's trotter is dipped in water to eat, if it is winter, you can set up a pot and stew while eating.
Tips:No salt was added during the whole process, because the sour radish was already very salty, and it was dipped in water.
When the weather is cold, you can put Anhui cured duck or Yunnan ham in it, the taste is more fragrant.
