Secret Pork Knuckle

Overview

Personally, I like to eat the tendons in pig trotters. I go to the market to buy them. There are very few people who sell the tendons individually. I might as well just buy the pig trotters directly. Hehe. I have also made braised pork trotters before, but this time I only bought pork trotters. The method this time is different from before. This time I used fermented bean curd. The highlight of this dish is the fermented fermented bean curd, whoever tries it will know! ! The smell of hot pot smells better than meat! ! But I would like to remind everyone that fermented bean curd will splash violently when put into the oil pan, so take protective measures! I was holding the pot lid to cover my face. I had no sleeves on my summer clothes and it hurt from being burned. Haha.

Tags

• hot dishes
• aged vinegar
• cardamom
• cinnamon
• fennel
• hot pepper
• oil
• pig trotter
• rock sugar
• star anise
• fermented bean curd
• fragrant leaves
• ginger slices
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 I bought the pig's trotters, cleaned them, and asked the boss to chop them for me. Add peppercorns, ginger slices and mature vinegar to the water and blanch the pork knuckles. Putting the meat in cold water can drain the blood better. After blanching, soak it in cold water to make the meat firmer and more elastic.

   

2. 2 Heat the pot and pour oil into it so that the oil covers the bottom of the pot. Add ginger slices and saute until fragrant.

   

3. 3 After blanching the pig's trotters, I used clips to clean the hair on them. My eyesight is not very good, maybe there is something missing.

   

4. 4 Then turn down the heat to low, add the pork knuckles and start to stir-fry. When the color changes slightly, add the soy sauce to enhance the color, and continue to stir-fry. When you smell the aroma, pour it into the electric pressure cooker.

   

5. 5 Heat up another pot, heat the oil, add fermented bean curd and other aniseed ingredients, and sauté until fragrant. During this step, your hands are constantly turning the pot, and you are not taking pictures. You can imagine for yourself. Then pour it into the electric pressure cooker and pour it on the pig's hands. Adjust the time and set the tendons.

   

6. 6 When the time is up, deflate and stir with a spatula before serving.

   

7. 7 Finished product. Soft and rotten. Imported aroma, slightly spicy.