What is the best way to cook pork knuckles? What dishes are delicious to cook with pork knuckles

Soybean pork knuckle: Clean the pig's trotters to remove the peculiar smell and put it in the pressure cooker, then put the loose ginger pieces, green onions, Sichuan pepper, spices, hawthorn one or two, a little rock sugar, salt, a little soy sauce, an appropriate amount of raw soybeans, put a few dried red peppers and water to wipe the raw materials, and put some chicken essence to taste when the pressure cooker is simmered. It's a lazy dish that's delicious and simple!

Hurry up and try it!! Pork knuckle ginger Ingredients: sweet vinegar (4 sticks), sour vinegar (1 stick), ginger (2 pounds), pork knuckle (2 pounds chopped), egg (boiled and shelled 1 dozen), salt (1 4 tablespoons) Preparation:

1.Bring the sweet vinegar to a boil over low heat. 2.

Peel and wash the ginger, absorb the water, pat it loose, fry the excess water in a white pan, sprinkle in the fine salt and fry for a while, put it in sweet vinegar and simmer for 1 hour. 3.Wash the pork hands, enlarge the boiling water and cook for a few minutes to remove the taste, put up supercooled water, and use a cloth to absorb the water.

4.Add 1 sour vinegar to the ginger vinegar, add the pork knuckle after tumbling, simmer for half an hour, remove from the heat, and let it cool. In addition:

If the ginger vinegar needs to be stored for a long time, the ginger and pork knuckle must be absorbed until extremely dry, otherwise the excess water will make the ginger vinegar easy to spoil; The sweat poured on the lid of the pot is also easy to deteriorate the ginger vinegar, so the container for cooking ginger vinegar should be a clay pot. This pot is suitable for postpartum consumption, and women can eat it before and after menstruation to make menstruation smooth and remove wind and cold. Ingredients:

4 cups pork knuckle bone broth 1 green papaya 100g soybean Excipients: 1 tsp salt Method: 1 Green papaya peel and seeds, wash and cut into cubes; Soak the soybeans in water for about 3 hours, wash and drain.

2 Pour the pork knuckle bone broth into the pot and bring to a boil, add soybeans and cook until medium-cooked, add green papaya and cook until ripe, add 1 teaspoon of salt to taste. Features: The use of fresh green papaya to stew pig's feet will make the pig's feet tender and delicious, and the papaya enzymes contained in papaya can help decompose proteins and help digestion, and it is a natural tonic for adolescent women.

1 pig's trotter, 3-5 slices of ginger, 3 dried chilies, 3 tablespoons of rice wine, and salt to taste.

1. Wash the pig's trotters and put them in the pot, pour cold water into the pot to cover the pig's trotters, cover the pot and cook over medium heat.

2After the water boils, cook for another 1 minute, turn off the heat.

3. Wash off the foam and impurities, and set aside for later use. Slice the ginger into shreds and cut the dried chili into sections.

4Put the pig's trotters, ginger and dried chili peppers into the pressure cooker, add a little salt, pour in the rice wine, add water until it is level with the pig's trotters or not over the pig's trotters, cover the pot, and pressure the cooker for 30 minutes.

5. Remove from the pan. You can put soy sauce in a small bowl and eat it.

1. Wash the pig's trotters and chop them into small pieces. Put cold water and pig's trotters in a pot and bring to a boil over high heat (pay attention to the boiling water), at this time the soup is turbid and foamy. At this time, pour the soup and pig's trotters into cold water, rinse the pig's trotters, and put them back in the pot.

2. After grinding the pig's trotters and boiling them with cold water, change to medium heat, simmer for one hour to one and a half hours, and put soaked or good soybeans in the middle.

3 Poke the pig's trotters with chopsticks, and if you poke it, it will be rotten. Add salt or chicken essence, chop 1 pig's trotters, pot under cold water, ginger slices cooking wine, bring to a boil over high heat, skim off the foam in the pot, remove the pig's trotters and wash them for later use.

2. Soak the soybeans overnight (at least 4 hours in advance). Cut the green onion into pieces and set aside. Depending on the individual, taste corn slices for later use.

3 soybeans (and corn), pig's trotters into the casserole, add the pig's trotters that have been submerged in boiling water, and then add green onions, ginger slices, Sichuan peppercorns, spices, red dates, and tangerine peel.

Bring to a boil on high heat, reduce the heat to low and simmer for two hours. If you want to add soup halfway, use boiling water as well.

4. Wash the wolfberries and chop the green onion leaves for later use.

5. When the meat skin can be easily inserted with chopsticks, add an appropriate amount of wolfberry, pepper and salt, cook for about ten minutes, sprinkle with chopped green onions, and then remove from the pot.

Ingredients: 750 grams of pig's trotters, 150 grams of soybeans. Seasoning: 10 grams of green onion, 5 grams of ginger, 4 grams of refined salt, 2 grams of monosodium glutamate.

1. Wash the pig's trotters after scalding them with boiling water, scrape off the old skin, add water to boil, and skim off the foam.

2Add wine, green onions and soybeans soaked in water for 1 hour, medium heat for 35 minutes, add salt and monosodium glutamate to taste, and then high heat for 15 minutes.

Ingredients: 250 grams of pig's trotters, 250 grams of soybeans Seasoning: 10 grams of rice wine, 8 grams of green onions, 5 grams of ginger, 3 grams of salt.

1. After scalding the pig's trotters with boiling water, pluck the hair, scrape and remove the floating skin; 2. Soak the soybean bucket for 1 hour in advance and set aside;

3. Wash and slice the ginger; 4. Cut the green onion into sections; 5. Add water and ginger slices to the pig's trotters and boil, skim the foam;

6Add wine, green onions and soybeans, cover, and simmer;

7 to half crisp, add refined salt, and cook for another 1 hour; 8. Add monosodium glutamate.

Ingredients: half a pig's trotter; 1 handful of soybeans; 4 red dates; 18 grams of Chinese yam; 1 handful of peanuts; Redskin; 2 dates; A pinch of goji berries.

Excipients: 4 slices of ginger; Salt to taste. 1. Prepare the materials, wash the pig's trotters and chop them into pieces.

2Soak soybeans and peanuts for 40 minutes in advance, wash and set aside other ingredients.

3. Add water to a pot and bring to a boil, add the pig's trotters and 4 slices of ginger, boil over high heat to remove the blood of the pig's trotters, remove and set aside.

4Put all the ingredients and pig's trotters together with 4 slices of ginger in a pot except for the goji berries, and add an appropriate amount of water.

5. Bring the soup to a boil over high heat, turn to low heat and simmer for about 2 hours, and add the wolfberry fire and salt 5 minutes before cooking.

Peanut and soybean pig's trotter soup is a soup, the main ingredients are peanuts, soybeans, pig's trotters, auxiliary materials are astragalus, angelica powder, salt, etc. This dish is made by pouring the ingredients into a pot and simmering them for cooking.

Ingredients: appropriate amount of pig's trotters, appropriate amount of soybeans, appropriate amount of peanuts;

Seasoning: appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine;

Method:1Fresh pig's trotters, bought back, washed and splashed with water; Wash soybeans and peanuts with water; Crack the ginger and cut the green onion into sections.

2.Pour water into the pot, put a few pieces of ginger and a tablespoon of cooking wine, and put the packed pig's trotters in it.

3.Bring to a boil over high heat and cook for another 3 to 5 minutes, then remove and rinse again. This slippery is done to remove the fishy smell of pig's trotters.

4.Put all the ingredients in the soup pot and add enough water at a time.

5.Bring to a boil over medium heat, and if there is still floating powder, you can skim it out at this time.

6.After that, cover and simmer for about 3 to 4 hours. The heat must be low, do not let it boil, and keep the pot bubbling slightly. Stir occasionally in the middle to prevent the pan from sticking.

7.Before cooking, you can add a little chicken essence to adjust the flavor.