Braised Pork KnucklePork KnuckleVery Delicious, How to Make ItBraised Pork KnuckleIt is a concern for many.The most important step in the home-style recipe for braised pork knuckle is to make a sugar glaze, only when the sugar glaze is cooked well, the braised pork knuckle will emit an attractive golden-red color, and have a complete flavor.Below, I will introduce the home-style recipe for braised pork knuckle, and how to make delicious braised pork knuckle!

Home-style recipe for braised pork knuckle

IngredientsPreparation

Pork Knuckle500g of pork knuckle, scallion segments,Gingerslices,coriandersegments, water starch, cooking oil,soy sauce, cooking wine, sugar, salt,chicken powderin appropriate amounts.

Method steps

1. Wash and cut the pork knuckle into segments, put it into boiling water to blanch, and remove it after boiling, then rinse it.

2. Heat oil in a wok, add scallion segments and ginger slices to stir-fry, add cooking wine, then add soy sauce, sugar, salt and appropriate amount of water to boil, add pork knuckle and cook until tender and flavorful, remove the scallion segments and ginger slices, add chicken powder, and thicken with water starch, and sprinkle with coriander segments.

Small tips

Braised pork knuckle is best made with rib bones, which not only makes it easier to make, but also has a 1:2 fat-to-lean ratio, which is just right.

How to make delicious braised pork knuckle

Ingredient preparation

500g of pork knuckle,DriedShiitake mushrooms20g, appropriate amount of scallions, ginger 1 small piece, 2 tablespoons of sugar,Star anise2, bay leaves 2 pieces, 1 tablespoon of flower wine, 3 tablespoons of soy sauce, 1/2 teaspoon of salt.

Method steps

1. Cut the pork knuckle into small pieces, soak the dried shiitake mushrooms in warm water, cut the scallions into segments, and ginger into thin slices.

2. After blanching the pork knuckle in boiling water until completely colored, wash and drain it.

3. On a small fire, heat the pot, pour in oil, add sugar, and constantly stir with a spoon until the sugar melts into the oil and turns yellow, and the surface of the oil produces a few small bubbles, then add the pork knuckle and stir-fry to evenly coat the pork knuckle with the sugar.

4. Continue to add star anise, bay leaves, scallion segments and ginger slices, and stir-fry for a moment, then add flower wine and soy sauce.

5. Pour in hot water, add the soaked shiitake mushrooms, and simmer over a low heat for about half an hour, and finally add salt and turn the heat up to boil.

Small tips

1. If you don't want to make sugar glaze, you can directly use old soy sauce to color the pork knuckle.

2. The fragrance of dried shiitake mushrooms is more intense than fresh shiitake mushrooms, so if you don't have it, you can also use fresh shiitake mushrooms.

Home-style recipe for braised pork knuckle

Ingredient preparation

1000g of pork knuckle,Bamboo shoots50g, 5g of soy sauce, 5g of cooking wine, 3g of salt,MSG5g,white sugar5g, scallion whites 20g, ginger 20g, oil 20g.

Method steps

1. Wash the pork knuckle, divide it into one or more bone segments with ribs, then cut the long bone segments into 4cm segments, and wash them with water.Wash scallions and ginger, cut scallions into segments and ginger into chunks, and lightly beat them with a knife.

2. Wash the bamboo shoots and cut them into 3cm long, 0.8cm wide and 0.8cm thick strips.

3. On the stove, add water and bring to a boil, then add the bamboo shoot chunks and blanch, and then add the pork knuckle and cook for a short time until it turns color, and then remove it, and wash it with water to remove impurities.

4. On the stove, add oil and heat, add scallion segments and ginger chunks, and stir-fry with a small fire to release the fragrance, then add soy sauce and cooking wine, and add 200g of water, salt, MSG, and white sugar, and add the pork knuckle and bamboo shoot and cook with a largefire.1. Remove the foam, then reduce the heat and simmer for 40 minutes, and when the juice is almost gone, turn up the heat and boil it, and thicken with water starch, and drizzle with fragrant oil.

How to make braised pork knuckles

Ingredients

400g pork knuckle, a small amount of green onions and ginger, 50g winter bamboo shoots,Wood ear fungus5g, 40g soy sauce,Peanuts1000g oil, 1.5g MSG, 10g cooking wine, 50g cornstarch,Broth1500g, a small amount of white sugar, a small amount of sesame oil.

Method steps

1. Cut the pork knuckle into 3cm segments, cut the winter bamboo shoots into bite-sized pieces, and chop the green onions and ginger.

2. Heat peanut oil in a pot until it is hot, then dip the pork knuckle in soy sauce and fry in the pot until golden brown, then remove and drain in a strainer.

3. Sauté chopped green onions and ginger in the remaining oil in the pot, then add the winter bamboo shoots, broth, soy sauce, white sugar, MSG, cooking wine, and pork knuckle.

4. Simmer until tender, and when the sauce is almost gone, increase the heat and bring to a boil, thicken with cornstarch and sesame oil, stir well, and serve.