Braised Pork Knuckle

Overview

There is a person in the family who loves pig trotters, so he often cooks this dish. He used to stew it in a casserole until chopsticks can be inserted into the skin of the meat but the skin is still a bit chewy. This was his favorite food. Later, the family bought a pressure cooker. Sometimes, if the stew is too mushy, I just cook it with beef and mutton buttons. 18 minutes is just right.

Tags

• hot dishes
• cantonese cuisine
• maternity
• old man
• winter recipes
• banquet dishes
• lunch
• braised soy sauce
• clear water
• cooking wine
• oyster sauce
• pig trotter
• soybean paste
• star anise
• ginger slices
• pepper
• salt

Ingredients

Steps

1. 1 Cut the pig's hand into large bones and burn off the hair on the skin until the skin is a little dry and yellow. You can ask the vendor to help with this step. Wash and put into a pot with cold water and bring to a boil, then simmer for two minutes

   

2. 2 Take out the blood foam and cut it into small pieces with a kitchen knife

   

3. 3 Add all ingredients

   

4. 4 Pour half a bowl of water

   

5. 5 Close the lid of the pressure cooker and activate the beef and mutton button

   

6. 6 After the steam is exhausted, you can open the lid of the pot

   

7. 7 Finished product