Stewed Pork Knuckles with White Radish
Overview
Every Spring Festival when I go back to my hometown, I always bring a lot of local specialties in large and small bags. Bacon is a major delicacy in my hometown. I still brought a lot when I went back to my hometown this time, especially the cured pig's feet, which have always been my favorite. The cured pig's feet themselves are salty and have the unique flavor of bacon. Fragrant, stew it with white radish in a pressure cooker. The method is super simple. The unique deliciousness of cured pig's feet is combined with the lightness of white radish. Just add a piece of ginger and sprinkle some chopped green onion after it is out of the pot. No seasoning is needed. The meat is delicious and the soup is delicious. It is irresistibly delicious...
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Ingredients
Steps
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Prepare the raw materials, soak the waxed pig's feet in advance, wash them and chop them into pieces
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Carefully wash the chopped bacon trotters with hot water again
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Cut the white radish into hob pieces
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Cut ginger into slices
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Add enough water to the pot, add the bacon trotters under cold water and bring to a boil
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While cooking, skim off the foam and cook for seven to eight minutes
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Remove the bacon trotters and pour them into the pressure cooker, add white radish pieces, ginger slices, and boiled water in advance
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Cover the lid, turn on the power, adjust to the "Soup Making" position, press the "Press Start" button to start making soup
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When the time is up, release the pressure, take it out of the pan and sprinkle with chopped green onion and serve
