Southern suckling pig knuckle

Overview

Nanru, also known as red fermented bean curd and red side, is fermented bean curd made from red yeast rice. It is refined through compound fermentation with high-quality soybeans, red yeast rice, Shaoxing wine, etc. It is rich in high-quality protein and a variety of amino acids needed by the human body. It tastes fat and winey, and is a little sweet. It has a rich aroma and mellow flavor, and has the effect of strengthening the spleen and appetizing. Southern suckling pig trotters are very common in Cantonese cuisine. They can be eaten with noodles and vermicelli. They are quite common in tea restaurants...

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chinese cuisine
• cantonese cuisine
• healthy recipes
• strengthen the spleen and nourish the stomach
• wedding banquet
• chicken powder
• nan ru
• oil
• old soy sauce
• onions
• pig trotter
• sugar
• ginger
• salt
• water

Ingredients

Steps

1. 1 Simple ingredients, pig trotters need to be blanched with water

   

2. 2 Heat a pan, fry sesame oil and ginger cubes

   

3. 3 Shimo Minami's breasts explode with fragrance

   

4. 4 Add the pork knuckles and stir-fry evenly

   

5. 5 Add other seasonings

   

6. 6 Add appropriate amount of water and cover and cook

   

7. 7 Boil the pork knuckle until soft and delicious (to a personally acceptable level)

   

8. 8 Sprinkle green onions, turn off the heat, and serve