Braised Pork Knuckles with Dried Mushrooms and Bamboo Shoots

Overview

The perfect fusion of meat and vegetables, the fragrance of mushrooms, the freshness of bamboo shoots, and the softness of pork knuckles!

Dried bamboo shoots and shiitake mushrooms are soaked in water for hair loss, and pig trotters are soaked in cold water to bleed water
Wash the soaked mushrooms and set aside, wash the dried bamboo shoots and cut them into small pieces, drain the pork knuckles and set aside
Prepare the stir-fry ingredients (I forgot to pat the garlic cloves)
Pour an appropriate amount of oil into the pan and heat it until it is 70% hot. Add the ginger slices, Sichuan peppercorns and star anise and sauté until fragrant
Stir-fried pork knuckles
Stir-fry until the skin is browned. Stir-fry the garlic cloves and chili segments together. Add three teaspoons of dark soy sauce to adjust the color
Pour in the mushrooms and dried bamboo shoots and stir-fry for two minutes
Add two bottles of beer and enough water to cover all the ingredients
Bring to a boil over high heat and then simmer over medium heat (it takes about an hour)
When there is still one-third of the soup, add salt and chicken powder to taste, bring to a boil over high heat to reduce the juice
Finished product
It’s time to start. The mushrooms and dried bamboo shoots are so delicious, and the pork knuckles are soft and glutinous!