Braised Pork Knuckles and Stewed Lotus Roots

Overview

I took a pig's foot from my mother's house and brought it over. This is a pig that others in the village feed for a year. They are usually killed during the New Year or important events. This pig is truly grown without feed and tastes really good. My father was afraid that it would be difficult for me to chop here, so he specially cut it into sections with a saw, leaving only a bit of the pig skin, and then I could use a knife to cut it all off when I ate it. At home, red lotus roots are usually stewed with pig's trotters. The lotus roots need to absorb oil to be delicious, and they just go well with the greasy pig's trotters. With just one pot, the whole family can finish the meal without eating rice.

Tags

• hot dishes
• hunan cuisine
• pregnant women
• maternity
• old man
• autumn recipes
• winter recipes
• lunch
• students
• braised pig's feet
• garlic sprouts
• light soy sauce
• lotus root
• onions
• star anise
• ginger

Ingredients

Steps

1. 1 The pig's feet in my hometown are usually smoked with fire, then covered with salt and hung to dry. It is easy to preserve and has a good flavor.

   

2. 2 Cut the pig's feet into small pieces and blanch them to remove the odor

   

3. 3 After blanching, scoop out the excess water

   

4. 4 Cut the lotus root into hob pieces, prepare the ginger, green onions and star anise

   

5. 5 Heat oil in a pan, sauté star anise, ginger slices and scallions until fragrant

   

6. 6 Pour in the pig's trotters and stir-fry until fragrant, add light soy sauce and stir-fry evenly

   

7. 7 Add appropriate amount of water at a time and bring to boil

   

8. 8 Pour into the rice cooker, add lotus root and green onions and start to stew

   

9. 9 Cook for about an hour and a half until the lotus roots and pig's feet are crispy, season with salt and garlic sprouts

   

10. 10 It’s delicious when eaten while hot. This is the taste of home