How do you stew pork knuckle chicken deliciously? How to stew pork knuckles to be delicious

Secret pork knuckle chicken.

1. Rinse 1 Sanhuang chicken after thawing, sprinkle a layer of salt-baked chicken powder evenly on the skin, and continue to knead for 10 minutes to fully "eat" into the skin, and then hang it in a ventilated place to dry for 2 hours.

2. Clean 200 grams of pig trotters and change the knife into four pieces for later use.

3. Add 250 grams of water to the casserole, add 20 grams of oyster sauce, 8 grams of salt, 7 grams of Lee Kum Kee sand tea sauce (shiitake mushroom type), 5 grams of rock sugar, 3 grams of angelica, 2 grams of peanut butter and sesame paste, stir well, then put in the pig's trotters, put in the dried three yellow chickens, and cover the pot tightly.

4. Put the casserole in a salt pot (put 2500 grams of salt), bring to a boil over high heat, turn to a slight heat and cook slowly for 65 minutes, and shake the casserole gently every 10 minutes to prevent the pan from sticking to the bottom.

Cooking process: After the customer places an order, turn on the low heat and heat it for 3-5 minutes before the dish is served.

Key: 1. After smearing the salt-baked chicken powder, hang the chicken to dry for 2 hours to control the moisture in the meat, so that it can absorb enough sauce during cooking.

2. When adjusting the sauce, add an appropriate amount of water, not too much, otherwise too much soup will drown the three yellow chickens, which is not easy to thicken, and the color of the chicken will turn black.

3. Insert the pig's trotters, whose gum can add flavor to the chicken, and at the same time, it can also prevent the bottom from sticking.

Material. 1 butter chicken about 1000g, 1 pork knuckle, 100g straw mushroom, 3 green onions, 3 slices of ginger, 1 teaspoon of wolfberry 5g, 2 star anise, 1 cinnamon about 5g, 1 teaspoon of salt 5g

Method. 1. Wash the butter chicken and pig's hands, smear the surface of the butter chicken and pig's hands with cooking wine, leave for 30 minutes for later use, wash the straw mushrooms and cut them in half.

2. Put the butter chicken and pork knuckles into the cooking pot, add water to cover the chicken and pork knuckles, boil over high heat, remove the blood foam on the top layer of the boiling water, and drain the water.

3. Put the buttered chicken and pork knuckles with the blood removed into the casserole, add water to the wok and the chicken and pork knuckles, add green onions, ginger slices, star anise and cinnamon, boil over high heat, change to medium heat, and simmer for 3 hours.

4. Open the lid of the casserole, add the chopped straw mushrooms and wolfberries, add salt, and simmer for another half hour.

Here's how to stew pig's feet:Ingredients: half a pig's knuckle, half a catty of mushrooms.

Excipients: a small piece of cinnamon, two star anise, a small bundle of coriander, an appropriate amount of oil, an appropriate amount of salt, an appropriate amount of monosodium glutamate, an appropriate amount of thirteen spices, and an appropriate amount of ginger.

Steps: 1. Wash the pig's feet Ciru. Boil half a pot of water in a wok with a stir-fry pan, add star anise, cinnamon, a bundle of coriander, ginger slices, put the pig's feet in it, simmer for 20 minutes, remove and wash.

2. Put the cleaned pork knuckles, put oil in the pot, put the hot oil into the pork knuckles, and fry for a few minutes.

3. Put in Ciru, stir-fry for a while and put in water, the water level should be higher than the pig's feet, simmer for 30 minutes on medium heat, and put water from time to time in the middle to avoid paste, (if the taste is heavy, you can put light soy sauce to season). Simmer until almost, add light soy sauce, salt, monosodium glutamate, 13 spices, add seasonings and simmer for another 10 minutes (there is not enough stewing, you can stretch it for a long time) to finish.

Materials. Trotters; Kelp; Ginger; Garlic; Cinnamon; Vinegar; Wine; Salt; Essence of chicken; Green pepper; Green onion.

Method. Chop the pig's trotters into small pieces, wash and set aside, soak the kelp and wash it for later use, put the pig's trotters into the casserole, put in an appropriate amount of water and stew to skim off the foam, add ginger, garlic and cinnamon, turn to low heat and simmer for 30 minutes, drop in a little vinegar and cooking wine, add kelp and simmer for another 10 minutes, add salt, chicken essence, green pepper cubes and chopped green onions before leaving the pot, and pour in sesame oil.

Soybean stewed pig's feet is a very delicious dish, the color is green and yellow, soft and glutinous, which can enhance appetite and nourish the skin, it is worth trying, the specific method is as follows:

Ingredients for stewed pork knuckles with soybeans: 2 pork knuckles, 1 bowl of soybeans, appropriate amount of salt, 1 section of green onion, 1 piece of ginger, 2 spoons of rock sugar, 5 seasonings, 30 grams of cooking wine, 1 spoon of oyster sauce, 1 spoon of dark soy sauce, appropriate amount of cold boiled water, 1 spoon of light soy sauce, 2 spoons of bean paste, appropriate amount of water.

1. Prepare the ingredients, wash the pig's feet and chop them into pieces, soak the soybeans for 6 hours in advance to control the moisture and set aside.

2. Put the pig's feet in a pot, add ginger slices and cooking wine, pour in water, boil the water and skim off the foam, remove and set aside.

3. Put rock sugar in a pot on slight heat and fry over low heat until melted.

4. Add pork knuckles, green onions, ginger slices, bay leaves, star anise, light soy sauce, dark soy sauce, oyster sauce, bean paste, and stir-fry evenly.

5. Pour in the cold boiled water that has not covered the pig's feet, add cooking wine, salt, bring to a boil over high heat, turn to low heat and simmer for 30 minutes.

6. Add soybeans and continue to simmer for 20 minutes.

7. The color is bright, the Q elastic is soft and waxy, and it is full of collagen.

Ingredients: 500 grams of pork knuckles, 1 carrot, 300 grams of yams, 10 grams of dried fungus.

Pork knuckle is delicious and stewed:

1. Soak the freshly bought pig's feet in water to remove the blood. By the way, check whether there is any residual pig hair, and if there is, pull it out with a clamp.

2. Boil the pot under water to remove the blood water (put a spoonful of cooking wine and ginger slices together).

3. Cook in a pot for about three minutes before removing. Rinse with cool water.

4. Put oil in the pot, add ginger slices and garlic cloves and stir-fry until fragrant.

5. Add rock sugar after fragrant.

6. After the rock is saccharified, put in the pork knuckles in the dried water, add a spoonful of cooking wine and a spoonful of salt.

7. Fry on both sides until golden brown.

8. Add the prepared water, then add a spoonful of cooking wine, star anise and bay leaves.

9. Peel the yam and carrots, wash the dried fungus (the fungus should be foamed with warm water two hours in advance), and cut the yam and carrot into hobs.

10. Finished picture of stewed pork knuckles.