Braised Pork Knuckle

Overview

Braised pork knuckle is a traditional Han Chinese dish in Guangdong Province and belongs to Cantonese cuisine. Using pig trotters as the main ingredient, the cooking techniques of braised pork trotters are boiling, stir-frying and stewing. Beauty and beauty, rich in nutritional value. It looks good, tastes delicious, and makes your mood and face look beautiful!

Tags

• hot dishes
• common dishes
• meat dishes
• cooking wine
• ginger
• green onions
• pig trotter
• sugar
• vinegar
• salt
• soy sauce

Ingredients

Steps

1. 1 Remove the hair from the pig hands, cut into pieces, and wash them clean.

   

2. 2 Slice ginger and set aside.

   

3. 3 Cut green onions into sections and set aside.

   

4. 4 Boil the water and pour in the pig water "flying water".

   

5. 5 Take half a bowl of sugar and set aside, and boil water for later use.

   

6. 6 Pour the sugar into a large pot and cook until it turns caramel color, then add the watered pork knuckles and stir-fry until the pork knuckles turn brown.

   

7. 7 First add an appropriate amount of boiling water to the pressure cooker (not too much), then pour the fried and colored pork knuckles, add the ginger and green onions, add an appropriate amount of salt, soy sauce and vinegar, and finally cover and start simmering.

   

8. 8 Simmer in the pressure cooker for about half an hour, and the time can be adjusted according to personal taste.