Yushu Money Braised Pork Knuckles
1.
Prepare seasonings, june braised soy sauce, shacha sauce, rock sugar, edible salt
2.
Ingredients: soak and wash shiitake mushrooms, slap and peel the garlic, cut the garlic diagonally
3.
The pig's hand chopped and blanched the blood water, put it in a casserole, and poured 1000ml of water
4.
Put the garlic cloves, don’t put them in a pile
5.
Put the shiitake mushrooms separately
6.
Pour about 20 grams of braised soy sauce to make the dishes brighter
7.
Rock sugar, salt, and shacha sauce are also put in
8.
Bring to a boil
9.
Stir it with a spoon at any time, and get rid of the foam by the way
10.
Turn off the heat after boiling, and add the remaining 500ml of water after about 1 hour of boiling
11.
After adding water, continue to cook for half an hour, add garlic, cover and cook for 15 minutes.
Tips:
1. The lid and a chopstick can prevent the soup from overflowing;
2. Even if the fire is simmering, you can't relax your vigilance, you must turn it at any time, and turn the bottom up to prevent the bottom from getting muddy;
3. Using June fresh braised soy sauce can make the pig's knuckles brighter and more appetizing;
4. The pig's trotter should buy the front pig's foot of the local pig, which is lean and has no excess fat, and it does not taste so greasy;
5. It is recommended to put more shiitake mushrooms and garlic, especially delicious.
