How to make braised pork knuckles, delicious and fragrant, not greasy

The first step is to prepare the materials we need.

Material selection: Ingredients: 1500 grams of pig's trotters, 10 grams of shallots, 15 grams of ginger, 1 grass fruit, 2 grams of cloves, 5 grams of bay leaves, 8 grams of star anise, 8 grams of cinnamon, 500 grams of beer.

Excipients: 25 grams of rock sugar, 15 grams of dark soy sauce, 20 grams of soy sauce, 8 grams of salad oil, 10 grams of oyster sauce.

Very tasty "braised pork trotters" recipe.

Step 1. We prepared the ingredients for the braised pork trotters with beer in advance, and when choosing the pig's trotters, we chose the front legs with more lean meat, and chopped the pig's trotters into small pieces to clean the pig's trotters.

Step 2. Then we heat the pot, pour in the salad oil, and then we fry star anise, bay leaves, cloves, cinnamon, grass fruit, ginger slices.

Step 3. Then we pour in the pig's trotters and fry them repeatedly until they are fragrant and fragrant.

Step 4. Then pour in the rock sugar, dark soy sauce, soy sauce and oyster sauce we prepared.

Step 5. Then we pour in another can of beer.

Step 6. Then we turn on high heat and boil, then turn to low heat and simmer for an hour or so.

Step 7. <>

Step 8. Then we serve the beer braised pork trotters while they are hot, and then we sprinkle a little green onion to spice it up, so we can eat it; Make this stewed pig's trotters, the juice is left more, the juice can be eaten with rice, noodles, very appetizing and delicious, if you like to eat spicy, we can add some dried chili peppers to stew together, or we can also get some hot sauce to eat.

The classic method of braised pork trotters, fragrant, tender, chewy, and non-greasy skills.

Braised pork trotters] Ingredients: pig's trotters, potatoes, ginger, star anise, cinnamon, fennel seeds, Sichuan pepper, cooking wine, salt, sugar, light soy sauce, dark soy sauce, oil consumption.

Method: 1. After the pig's trotters are washed, boil them in a pot under cold water, blanch them first, and cook them with cooking wine and ginger to remove the fishy first.

2. Boil the pig's trotters for 1 minute, and then wash off the foam on the surface of the pig's trotters with cold water.

3. Boil another pot of water and continue to simmer the pig's trotters for 20 minutes. While it's time to cook the pig's trotters, peel and cut the potatoes into cubes for later use.

After a few minutes, add the potatoes to the pan and then add all the spices, i.e. star anise, cinnamon, etc. Add dark soy sauce, oil, salt, sugar and light soy sauce. If there is not enough water in the pot, you can add water, preferably over the ingredients.

5. I happened to buy a big white radish at home, and I originally wanted to make stuffy radish, but it happened to be cooked in a pot with the soup of braised pig's trotters, which was a temporary play, and the taste should be good.

6. After the soup in the pot boils, continue to simmer for 20 minutes, and put out the pig's trotters and potatoes first.

7. Finally, reduce the juice on high heat, put out the radish separately, and pour the soup on the pig's trotters.

Cooking tips].

1. If you want to cook the pig's trotters to be tender and refreshing, after blanching for the first time, use cold water to stir it, and the cortex on the pig's trotters will shrink rapidly. Therefore, be sure to blanch the water first, so that you can also boil out the dirty blood in the pig's trotters, wash off the foam on the surface of the pig's trotters, and reduce the oil.

2. White radish has a lot of fiber, which is not easy to cook thoroughly, and finally continue to cook it in the pot to make it more flavorful.

3. The spices used in the recipe: star anise, cinnamon, etc., can be adjusted according to your own taste, and you can only put star anise and cinnamon if you are too troublesome, but add a little pepper hemp to taste better. Small spices such as fennel seeds can be packed in a cloth bag or marinade ball and then put into the pot, otherwise they will stick to the ingredients and affect the taste.

4. To make this dish, the potatoes must be cut into large pieces, otherwise they will be easy to cook.

5. Finally, the juice should be collected on a high fire, and a colander was used to pour juice on the pig's trotters, so that spices and broken bones would not be poured on the pig's trotters.

Delicious and non-greasy braised pork knuckles:Ingredients: half a pork knuckle.

Excipients: 2 peppers, 1 red pepper, 1 cinnamon, 4 star anise, appropriate amount of ginger and garlic.

Steps: 1. When you buy pig's feet, you can soak them in blood water first.

2. Cut the tannel ginger, peel the garlic, wash the cinnamon, star anise, and dried chili.

3. Bring water to a boil in a pot of cold water for three or four minutes.

4. Heat the pot on low heat, add oil, add rock sugar, melt slowly, and burn until caramel color.

5. Add ginger and garlic spices and stir-fry until fragrant, then add pig's feet and finches and stir-fry.

6. Fry the pig's feet a little bit, put the pig's feet into the prepared pressure cooker, not too much water, almost no more than the pig's feet.

7. Simmer for about 15-20 minutes.

<>9. Remove from the pot. <>

The preparation of braised pork knuckles is as follows:Ingredients: 1165 grams of pork knuckles, 5 spoons of light soy sauce, half a spoon of dark soy sauce, 2 large ingredients, 3 bay leaves, 10 Sichuan peppercorns, ginger, appropriate amount of garlic and shallots, cooking wine, appropriate amount of rock sugar, cinnamon, appropriate amount of green onion, 3 spoons of pork knuckle soup, 1 spoon of salt.

Steps: 1. Add ginger to the pig's feet, blanch the cooking wine, remove and wash well. Wash the pork knuckles, add cooking wine, appropriate amount of water, and put them in a pressure cooker to cook.

2. Heat the pot or cold oil, fry the peppercorns, spices, bay leaves, cinnamon, ginger, garlic and reed socks over low heat until fragrant.

3. Put the pig's feet, stir-fry, and stir-fry until the pigskin is slightly yellow. Accompany the orange excited.

4. Add 5 spoons of light soy sauce, half a spoon of dark soy sauce, stir-fry, add a little cooking wine, 1 spoon of salt, and add 3 spoons of pork knuckle soup, bring to a boil over high heat, and simmer over medium-low heat.

5. The stewed soup is thick, sprinkle some chopped green onions and you're ready to go.

6. Finished products. <>

The practice of braised pork messing around:

Ingredients: 1 pork knuckle, a few cloves of garlic, a few pieces of ginger, 2 star anise, 10 grams of brown sugar, 2 bay leaves, a spoonful of light soy sauce, a teaspoon of oyster sauce, a little cooking wine, a little head of two pots.

1. Prepare the required ingredients, crush the garlic, slice the ginger, crush the brown sugar with the back of a knife, mix the light soy sauce, oyster sauce and salt and stir well.

2. Cut the pig's feet into pieces, cut them into large pieces, so that they are delicious when stewed, put a few pieces of ginger slices and a little cooking wine in warm water, pour in the cut pork knuckles and boil to skim off the foam, clean and drain.

3. Prepare a piece of brown sugar and smash it with the back of a knife, or you can replace it with rock sugar, about 10 grams, when the pot is just hot, pour in an appropriate amount of oil, add brown sugar, and melt it into caramel over medium-low heat.

4. When the brown sugar cubes are melted and bubbling from the bottom of the pot, pour in the drained pork knuckles, and stir-fry quickly and evenly to color.

5. After stir-frying evenly, pour the sauce into the bowl and stir-fry again to make each piece of pork knuckle color and flavor.

6. Add garlic, ginger, bay leaves, star anise, and then add a teaspoon of two pots and stir-fry until the meat is almost dry.

7. Pour in the boiling water prepared in advance, cover and simmer.

8. Then pour the pig's feet into the casserole and simmer for one hour over medium-low heat.

9. Simmer until it is like this, the juice and meat are mixed together to produce oil, it smells so fragrant, and the color of the pig's feet is also very beautiful.

10. The delicious pork knuckles are here, put them on a plate and start eating.

11. It's not greasy at all! It's delicious.

The recipe for braised pork knuckles to be delicious and not greasy is as follows:Ingredients: pork knuckles, rock sugar.

Excipients: spices, ginger slices, chili peppers, cooking wine, raw soy sauce, dark soy sauce.

1. Chop the pig's feet into small pieces, blanch the pot under cold water for 5 minutes, wash the floating dust with warm water and drain the water.

2. Put oil and rock sugar in a pot and fry the sugar over low heat.

3. Put in the pig rental base foot and stir-fry for coloring.

4. Add spices, ginger slices, chili peppers, cooking wine, light soy sauce and dark soy sauce and stir-fry until fragrant.

5. Add warm water that has not covered the meat surface, turn to low heat and simmer for an hour after the big brigade grill is boiled, add salt to taste 20 minutes in advance.

Braised pork knuckles are delicious and easy to make:Ingredients: 500g pork knuckle, 1 piece of ginger, 8 cloves of garlic, 5 small chili peppers, 2 chopped green onions, 3 star anise, 3 small slices of cinnamon, 2 small pieces of rock sugar, 1 teaspoon soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of flavored fresh (light soy sauce), appropriate amount of salt, 2 tablespoons of cooking wine.

Steps: 1. Cut the pork knuckles into pieces, blanch and wash them and put them in the rice cooker.

2. Pour more cooking wine (no water).

3. After boiling, put a little salt and spices such as cinnamon, bay leaf, fruit, green onion, ginger and so on.

4. Add oyster sauce.

5. Release soy sauce.

6. Pour in the dark soy sauce and add an appropriate amount of rock sugar.

7. Stir it and turn on the simmering mode of the rice cooker to cook.

8. The loading is completed.