Pork knuckles have those simple and delicious recipes

The practice of suckling pig's trotters in sauce details the cuisine and efficacy: home-cooked recipe marinated pickles.

Ingredients for suckling pig's trotters: Ingredients: 500 grams of pig's trotters.

Seasoning: barbecued pork sauce, pork rib sauce, star anise, bay leaf, cinnamon, light soy sauce, salt, monosodium glutamate, sugar, green onion, ginger, rice wine, red yeast rice. Teach you how to make suckling pig's trotters with sauce, how to make suckling pig's trotters with sauce to be delicious, wash the pig's trotters, blanch them, add seasonings and sauce to ripen them.

The key to making suckling pig's trotters: There is a lot of old skin between the toes of the pig's trotters, which should be removed and washed. The practice of stewed pig's trotters with bone-penetrating grass introduces the cuisine and efficacy in detail:

Arthritis recipes.

Taste: Original flavor Process: Original stewed pork trotters stewed through the bone grass Production materials: Ingredients: 300 grams of pig trotters.

Excipients: 20 grams of Bone Penetrating Grass.

Seasoning: 10 grams of cooking wine, 5 grams of ginger, 10 grams of green onions, 3 grams of salt, 3 grams of chicken essence, 3 grams of pepper, 30 grams of chicken fat to teach you how to make stewed pig's trotters with bone-through grass, how to make stewed pig's trotters with bone-through grass to be delicious 1Wash the bone-penetrating grass and chop it, put it in a gauze bag and tie the bag tightly;

2.Wash the trotters after dehairing;

3.Cut the ginger into slices and the green onion into sections;

4.Put the bone-piercing herb buns, pig's trotters, ginger slices, green onions and cooking wine together in a saucepan;

5.Add 1500ml of water, bring to a boil over fire, and simmer for 45 minutes;

This product has the effect of dispelling rheumatism and strengthening muscles and bones, and is suitable for patients with rheumatic pain, limb injustice, waist and knee soreness.

The recipe of roasting pig's trotters with papaya details the cuisine and efficacy: arthritis recipe.

Taste: salty and sweet Process: Roasted papaya Roasted Pig's trotters Ingredients: Ingredients: 300 grams of pig's trotters.

Excipients: 30 grams of papaya.

Seasoning: 10 grams of cooking wine, 5 grams of ginger, 10 grams of green onions, 3 grams of salt, 35 grams of chicken fat, teach you how to make papaya roasted pig's trotters, how to make papaya roasted pig's trotters to be delicious 1Wash the papaya and cut it into thin slices;

2.Remove the pig's trotters and chop them into 4 pieces;

3.Cut the ginger into slices and the green onion into sections;

4.Put the papaya, pig's trotters, cooking wine, ginger and green onion together in a stew pot and add 2500ml of water;

This product has the effect of relieving meridians and activating the meridians, dissipating dampness and stomach, and is suitable for patients with tendon and vein urgency, rheumatic pain, unfavorable joints, beriberi swelling and other diseases.

Roasted pork knuckles with ginger vinegar.

Ingredients: 3 pork knuckles, 6 eggs.

Spices: 1 large piece of ginger, 2 star anise, 3 cinnamon branches, 1 angelica, 1 Sichuan dome, 3 bay leaves.

Seasoning: 1 teaspoon dark soy sauce, 3 tablespoons light soy sauce, 2 tablespoons aged vinegar, half a bottle of rice wine, 1 handful of old rock sugar.

Production steps: 1. Before preparing for marinating, you should handle the pig's feet well. As for the amount of pig's feet, adjust it according to your own needs, and remove some of the stray hairs and hoof shells of the pig's feet. Then pour some light soy sauce into the pot with cold water, blanch and cook for 15 minutes, then remove and clean, chop into small pieces for later use.

Eggs, can be laid or not, depending on your preference.

2. The number of spices does not need to be too much, so as to avoid the flavor of spices being too strong and affecting the main taste we want.

3. After cutting the ginger into slices, heat the appropriate amount of oil in the pan. When the oil temperature rises, add the ginger slices and stir to bring out the fragrance.

4. Roughly stir the old ginger until slightly browned, then take it out and set aside. At this time, pour in a little rock sugar and fry the sugar color.

5. Then pour in the pig's feet prepared before and stir-fry, and pour some rice wine into the side of the pot to stir-fry to bring out the fragrance.

6. Add plenty of water and all the seasonings you need. And pour in the boiled egg, along with the spices and ginger slices prepared earlier. After boiling over high heat, turn to low heat and simmer until the juice is reduced.

7. A very delicious and nourishing ginger vinegar pork knuckle is ready. The dish has a dark color and a very flavorful taste. It's worth it for you to cook often, try what you'll like.

Landlord Tips:

1. The pig's feet are adjusted according to their own needs.

2. The main flavor of the dish is "old ginger", "old vinegar" and "rice wine".

3. Add some light soy sauce when blanching to make the pork knuckle better in color and taste.

4. Occasionally turn it when simmering to avoid sticking to the bottom of the pot and burning.

Ingredients: 1 pork knuckle, 3 large pieces of ginger, 1 bowl of rice wine, cooking wine, 30 grams of rock sugar, light soy sauce, dark soy sauce, salt, peanut oil, chopped green onion, etc.

The detailed steps are as follows:

Step 1: Prepare 1 pork knuckle, when you buy it, you can let the stall owner help burn the skin, go home and brush the debris on the surface again, then cut it into small pieces after washing, then boil it under cold water, blanch the pig's feet, add a few pieces of ginger, sprinkle a little more cooking wine, do not cover the pot lid and turn the heat to boil, boil for about two or three minutes after boiling, you can turn off the fire and fish it out, and finally clean it twice again, put it aside and drain the water.

Step 2: Prepare a big bowl of Hakka Niang wine, that is, rice wine, wine made with glutinous rice, which is a little sweet but tastes very good and fragrant, which is the soul of making this dish.

Step 3: Prepare a little more ginger peeled and cut into pieces, ginger does not need to use old ginger, ordinary ginger is fine, tender to make, even ginger is particularly delicious.

Step 4: Prepare about 30 grams of rock sugar, put a little oil in the pot, pour the rock sugar down, turn down the heat and slowly melt, boil until caramel color, bubble up, pour the drained pig's feet into it, and quickly stir-fry the sugar.

Step 5: Stir-fry evenly until the sugar color is poured into the ginger slices, continue to stir-fry slowly over low heat, add light soy sauce after stir-frying the fragrance, a little dark soy sauce to adjust the color, and then stir-fry it evenly.

Step 6: After the pig's feet are fried evenly and colored, transfer it to the casserole, then add a large bowl of rice wine, an appropriate amount of water, and spread it flat.

Step 7: Cover the pot, turn up the heat to a boil, turn to low heat and boil for half an hour, add an appropriate amount of salt and stir well after half an hour, then cover the pot and continue to boil over low heat for half an hour.

Step 8: The time is almost up, and there is not much juice left in the pot, if you want to eat a little rotten taste, you can add a little more water and simmer for a little longer. Now turn up the heat to reduce the juice until thick but not dry.

Step 9: After the juice is thickened, turn off the heat and sprinkle in a handful of chopped green onions, which can be fragrant or garnished.

Ingredients: pork knuckle, ginger, star anise, bay leaves, Sichuan pepper, grass cardamom, cinnamon, sugar, dark soy sauce, salt, sand kernels.

Steps. 1.Cut the pork knuckle into pieces and wash them, and prepare the ingredients (4-5 pieces of ginger, a bay leaf, a star anise, 20 peppercorns, a small piece of cinnamon, a sand kernel, and a grass cardamom.

2.Wash the pork knuckle in a pot under cold water, put 2-3 slices of ginger and a few peppercorns at the same time, blanch the water, boil the water, open the lid and roll for 2-3 minutes, remove and drain;

3.Add a little more oil to the non-stick pan, the oil temperature is medium (slightly smoking), pour the pork knuckle into the lid of the pot, because the pork skin will fry in the oil, remember to cover the lid and do not turn it first, wait for one side to fully contact the oil and then turn it over to the other side;

4.Stir-fry until most of the pot looks browned, turn off the heat, wait for the movement in the pot to become smaller, open the lid, turn it with chopsticks, ensure that the side of the skin is facing down, continue to cover the lid and stir-fry for 1-2 minutes, be careful not to mush;

5.Basically browned, keep the heat, pour an appropriate amount of dark soy sauce along the edge of the pot, the dark soy sauce is in contact with the oil in the pot for 5 seconds, add half a cup of boiling water, cover the pot, and ensure that the pot is turned vigorously for about 2 minutes;

6.Add the remaining ginger slices, a full spoon of sugar, and a spoonful of sharp salt to the pot (if you have the habit of adding chicken essence, you can add a small spoon of chicken essence, I don't eat it at home, so I didn't add it), add boiling water to cover the ingredients;

7.After the water is boiled, if there is a lot of foam, skim it off with a spoon; After that, add the remaining peppercorns, star anise, bay leaves, cinnamon and other compound seasonings, turn to low heat and cover the pot and stew; For about 1 and a half hours, be careful not to boil dry in the middle, and if there is less water, pay attention to add.

8.After the water is boiled, if there is a lot of foam, skim it off with a spoon; After that, add the remaining peppercorns, star anise, bay leaves, cinnamon and other compound seasonings, turn to low heat and cover the pot and stew; For about 1 and a half hours, be careful not to boil dry in the middle, and if there is less water, pay attention to add.

9.Remove the juice from the pot and serve on a plate.

2) You can also make spicy pig's trotters.

Production steps: 1. Wash the pig's trotters, cut the green onion into sections, cut the millet pepper into sections, shred the ginger, cut the dried chili pepper into sections, wash and slice the yam.

2. Pour water into the pot, blanch the pig's trotters, remove and drain.

3. Heat the pan and pour in the oil, stir-fry the ginger shreds, add the pig's trotters and stir-fry.

4. Add dried chili peppers, add soy sauce and stir-fry.

5. Put the yam and green onion into the casserole, put in the pig's trotters, and add salt.

6. Add an appropriate amount of water and simmer.

3) Pork knuckle with soybeans.

Production steps: 1. Soak and wash the soybeans, soak and wash the pork knuckles, chop into small pieces, slice the ginger, and cut the green onion into sections.

2. Prepare a pot, put in the pig's knuckles, add cooking wine, ginger slices, ingredients, green onions, and pour in enough water.

3. Blanch the pig's trotters on high heat, remove them and wash them with water.

4. Prepare the voltage cooker, put in pork knuckles, soybeans, bay leaves, nutmeg, ginger slices, a little sugar, pour in an appropriate amount of water and boil.

5. After cooking, you can remove from the pot.

All three of the above tips are easy to learn and delicious, and I hope you'll enjoy them.

How to make pork knuckles delicious.

1. Soak soybeans and peanuts in advance, wash and chop the pig's trotters into pieces, peel and wash the taro and cut into pieces, and slice the ginger.

2. Put pig's trotters, cooking wine, and ginger slices in the pot and boil over high heat, remove and wash, put pig's trotters, peanuts, soybeans, ginger slices, cooking wine, and water in the casserole over high heat and boil over low heat for 1 hour and 30 minutes.

3. Add taro and continue to simmer for 30 minutes, add an appropriate amount of salt and pepper to taste.

Pork knuckles are rich in protein, fat, carbohydrates and vitamins as well as nutrients such as calcium, phosphorus, iron, and magnesium. Contains collagen ingredients, which have the effects of beauty and anti-aging, and promote hair and nail growth. It also has the effect of keeping ** soft, delicate, and shiny nails.

Moreover, eating pig's feet regularly can also improve the microcirculation of the whole body and help the growth and development of adolescents, as well as delay the rate of osteoporosis in middle-aged and elderly women.

Here's how to make brown sugar ginger pork knuckles:

Ingredients: 1 pork knuckle, 2 tablespoons of brown sugar, 3 tablespoons of salt, a little rice wine (or cooking wine), 1 green onion, 1 ginger, 1 cinnamon, 2 star anise, and a few bay leaves.

Excipients: a few dried hawthorns, appropriate amount of water.

Steps: 1. Prepare all kinds of ingredients and thaw the pig's feet.

2. Cut the pig's feet longitudinally along the bone seam.

3. Divide it into several pieces, clean off the fluff in the folds, and wash the pig's feet with white vinegar.

4. Put half of the green onion, ginger and star anise into a small pot, pour in cold water and pig's feet, bring to a boil over high heat, and skim off the foam.

5. Then take out the pig's feet and the seasoning, pour them into the wok, and stir-fry for a while.

6. Add cold water to the wok, shoot the scattered ginger slices, brown sugar, salt, rice wine, cinnamon bay leaves, and dried hawthorn.

7. Stir well and bring to a boil over high heat.

8. Pour the pork knuckles into the electric pressure cooker with all the seasonings in the soup, select the option of "hoof tendons", and start. If you use a pressure cooker, the same is true.

9. For about 50 minutes, open the lid and take it out and pour it into the iron pot.

10. Finally, collect the juice on high heat, let the juice hang on the pig's feet, and put it out to eat.

The best steps to make pork knuckles are as follows:

Tools Ingredients: pork knuckle, ginger, green onion, cooking wine, cooking oil, cinnamon, star anise, bay leaves, dried chili, sugar, light soy sauce, soy sauce, edible salt, oil, white pepper, garlic, chili paste, green and red pepper.

1. First of all, we will put some ginger and green onion knots in a pot of cold water for pork feet, add some cooking wine and stir it, and take it out and clean it after the water boils.

2. Start another pot, pour cooking oil into the pot, put some ginger slices after the oil is hot, then pour in the pig's feet, and stir-fry it.

3. After drying the water in the pig's feet, pour some cinnamon, star anise, bay leaves and dried chili peppers, and stir-fry them together until fragrant.

4. After stir-frying, we pour in some sugar, some light soy sauce, a little soy sauce, a spoonful of edible salt, a little oil and a little white pepper, stir-fry evenly, pour some water, and bring to a boil.

5. After boiling, we turn off the heat, pour it into the electric pressure cooker, cover the lid and put the steam pressure on it for 10 minutes.

6. When the time is up, let go of the gas inside, open the lid of the pot and take out the pig's feet. Heat oil in another pot, pour in garlic and chili sauce and stir-fry until fragrant, after stir-frying, we pour in the soup of stewed pig's feet, and then put the pig's feet inside, add a green and red pepper, and burn over high heat until the soup becomes thick.