Braised Pork Knuckles with Soybeans

Overview

Pig's feet and soybeans are very rich in nutrients. The combination of the two can not only beautify the skin, but also supplement calcium and strengthen the body. Eating more soybeans is also good for pregnant women to reduce edema. With so many benefits, it’s no wonder that pig’s feet stewed with soybeans has always been a very popular nourishing delicacy among pregnant women. The bright red and oily soup is salty and slightly sweet. The skin and tendons of the pig's feet are elastic, but the meat is soft and easy to chew. The soybeans are soft and glutinous and absorb the strong flavor of the soup. A spoonful of it poured onto the rice is a great addition. Not only pregnant women like this kind of delicacy, but unmarried single women also like it~~(expand)

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• pregnant women
• healthy recipes
• detoxification and beauty
• dinner with friends
• calcium supplement
• summer recipes
• dinner
• aniseed
• chicken essence
• cooking wine
• dried red pepper
• dried soybeans
• hawthorn
• light soy sauce
• maggi fresh soy sauce
• oil
• old soy sauce
• onions
• pig's feet
• soft white sugar
• ginger
• salt
• water

Ingredients

Steps

1. 1 Rinse the dried soybeans in a large bowl and soak them in cold water for more than 2 hours until the beans become oblong.

   

2. 2 Chop the pig's feet into pieces, wash them and soak them in cold water for about 20 minutes.

   

3. 3 Remove the pig's feet, rinse them, put them into a cooking pot, pour an appropriate amount of cold water, add aniseed and 1 tsp of cooking wine, cover and bring to a boil over high heat.

   

4. 4 Use a spoon to skim off the foam, then continue to cover and cook over medium heat for 10 minutes.

   

5. 5 Cut the green onions into long sections and the ginger into large pieces, then pat them with the back of a knife.

   

6. 6 Take out the cooked pig's feet, rinse them with cold water until cool, and put them in a pressure cooker. Then take out the soaked soybeans, rinse them and put them into the pressure cooker. Then add onions, ginger, dried red peppers, and hawthorns, and add an appropriate amount of water until the bottom of the ingredients is about covered. Light the fire and bring to a boil.

   

7. 7 Pour an appropriate amount of oil into the wok, slightly more than usual for cooking. When the oil is hot, add the sugar and stir-fry until the sugar is completely melted.

   

8. 8 Pour the fried sugar and oil into the pressure cooker.

   

9. 9 Add appropriate amount of cooking wine, dark soy sauce, light soy sauce, Maggi fresh, salt and chicken essence.

   

10. 10 Stir-fry a few times to combine the ingredients and seasonings.

    

11. 11 Cover the pot and close the buzzer. After the beeping valve sounds, turn to medium heat, simmer for about 15 minutes, and turn off the heat. Let it sit for about 5 minutes and open the lid.

    

12. 12 Turn the heat back on, collect the thick soup, then pour it out and garnish with some green onions.