Braised Pork KnucklePork KnuckleThis is a relatively commonHome-style dishrecipe, with a savory and fragrant flavor, the pork knuckle contains abundant collagenProtein, using the braising cooking technique, the pork knuckle meat becomes more tender and melts in your mouth, not greasy.

Braised Pork KnuckleOne of the complete methods

Braised Pork Knuckle method

In "China's Top 10" introduced a Taiwanese delicacy, which is the Braised Pork Knuckle with Goldthread, the main ingredients are Goldthread and pork knuckle, yellowvegetablesalso known as Forget-Me-Not, also called Goldthread, it is rich in nutrition, contains abundant protein, vitamin C, calcium, fat, andcarrotsThe necessary nutrients required by the human body, such as amino acids.

IngredientsPreparation

Pork knuckle 700g, dryYellow vegetables80g, 1 tablespoon of vegetable oil,Soy sauce1 tablespoon, 3 cloves of garlic,Ginger1 small piece, 1 small spoonful of salt, half a bowl of rice wine,Chicken powderHalf a spoonful,Sesame oil1 tablespoon, half a bunch of green onion, 1 tablespoon of Shao Xing wine,Pepper powderHalf a spoonful,White sugar1 small spoonful.

Cooking steps

1, pre-soak dried goldthread in water, cut pork knucle into large pieces.

2, slice ginger, cut green onion into segments, mince garlic.

3, put pork knuckle and ginger slices in cold water, boil overfire, add appropriate amount of Shao Xing wine to remove the smell, blanchblood.water.4, wash the pork knuckle, drain the water, and drain the goldthread.

5, heat the pot, add oil, sauté ginger, green onion and garlic to release fragrance, add pork knuckle and stir-fry, add rice wine, white sugar, and a small amount of water, and stir-fry evenly.

6, put the pork knuckle and soup into the pressure cooker, add goldthread and cook for 20 minutes.

7, after cooking, add appropriate amount of salt, soy sauce, pepper, sesame oil and chicken powder, and stir well.

Braised Pork Knuckle: Second Complete Method

Ingredients

Pork feet

1, green onion 1 bunch, cardamom 1 piece,Star anise2 pieces, ginger 4 slices, sugar 10 pieces, cardamom 1 piece, salt,MSG, old chicken, five spice powder, soy sauce, fragrant oil, each appropriate amount.Cooking steps

1, add water in the pot, bring to a boil, add pork foot and 1 tablespoon of Shao Xing wine to blanch, remove, pass through cold water, and wash clean.

2, soak the mung beans.

3, heat the pot, pour in 50g of oil, sauté sliced cardamom, stir-fry until fragrant, add pork foot, add soy sauce, salt, soup, chicken powder, and vinegar, and stir-fry evenly.

4, add boiling water to cover the pork foot, bring to a boil, add mung beans, and continue to cook over high heat.

5, use a large fire to remove the foam, turn to small fire and simmer for 1 and a half hours.

6, finally, use a large fire to thicken the sauce, taste, and add appropriate amount of salt if needed.

Braised Pork Knuckle: Third Complete Method

Braised

BeansPork KnuckleSoybeans contain a lot of plant-based estrogen, which can alleviate the symptoms of female menopause, delay female cell aging, keep the skin elastic, beautify, reduce bone loss, and promote bone formation, and lower cholesterol.

And delicious pork knuckle contains a lot of collagen, these two ingredients combined is the ultimate beauty and nourishing method, suitable for beautiful ladies.Ingredients

Pork foot 1000g, beans 250g, sugar 10g,

Soy sauce50g,Vinegar50g, salt 20g, chicken powder 10g, rice wine 100g, edible oil 50g, green onion, star anise,chiliskin, ginger, star anise, each appropriate amount.Cooking steps

1, cut the pork foot and put it in a pot with cold water, bring to a boil, add pork foot to cold water, blanch, remove, rinse thoroughly, and wash clean.

2, soak the mung beans.

3, heat the pot, pour in 50g of oil, sauté sliced star anise, stir-fry until fragrant, add pork foot, add soy sauce, salt, soup, chicken powder, and rice wine, and stir-fry evenly.

4, add boiling water to cover the pork foot, bring to a boil, add mung beans, and continue to cook over high heat.

5, use a large fire to remove the foam, turn to small fire and simmer for 1 and a half hours.

6, finally, use a large fire to thicken the sauce, taste, and add appropriate amount of salt if needed.

Finally, bring to a boil and reduce the sauce, taste and add salt if needed.