The Venetian Teaches You to Make Hot and Sour Crispy Pork Knuckles

Name: The Venetian Teaches You to Make Hot and Sour Crispy Pork Knuckles
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 plate. White radish slices; 2 pcs Pig hand; 150g Sauerkraut; 1 plate Lotus root slices; 1 plate Hydrofacial kelp knot; 1 plate Chinese cabbage; 25g Zaba Chili; 15g Bad pepper; 15g Cooking Wine; 15g Sugar color; 10g ginger; 10g Soy sauce; 5g pepper; 5g Red vinegar; 75g Salad oil; Some Refined salt; Some Garlic cloves

by Corrupt life kwwr0

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Crispy pork knuckle hot pot is made with a hot and sour soup made from sauerkraut and chili, with pressed crispy pork knuckles. The soup is bright red, tastes hot and sour, and the pork knuckle is soft and waxy. "

The Venetian Teaches You to Make Hot and Sour Crispy Pork Knuckles

1. Scrape and wash the pigs' hands and chop them into pieces, put them in a boiling water pot to boil thoroughly, remove and rinse with clean water; wash away a part of the sauerkraut to taste, and cut into sections. Put a proper amount of water on the wok and bring to a boil. Add pork knuckles, add sugar, red vinegar and cooking wine. When it is cooked, remove the water on the surface and put it in a salad oil pan that is 60% hot. When the skin is crispy in 5 minutes, pour out to control the oil content.

2. Put the pork knuckles into the pressure cooker, mix with boiling water, add ginger, cooking wine, refined salt and soy sauce, press SAIC for 15 minutes, turn off the heat and set aside.

3. Let the wok sit on the fire, pour the salad oil to heat, add in the glutinous rice cake pepper, Chinese pepper, hot pepper, ginger and garlic clove and stir fry until fragrant. Pour in the pressed pork knuckles and the soup, bring to a boil again, pour it into the hot pot, serve with the prepared side dishes, hot while heating.