How to make braised pork knuckles soft and glutinous, fat but not greasy? Where is it easy for novic

When marinating, you should cut a knife in the palm of the pig's trotters, and soak them for two hours in advance, and put orange peel and hawthorn in the stewing process, so that you can accelerate the stewing time to make the pig's trotters more soft and rotten, and you can also reduce the fishy smell. Novices should cut the palm of the pig's trotters and soak them for two hours in advance, so that they can remove the fishy smell, and pay attention to the heat during the cooking process.

Generally, the pig's knuckle is marinated first, or a few small holes are pierced on it, and then stewed directly in a dry pot, adding wolfberries to it, which may be easy to overturn at the temperature.

It needs to be cooked on low heat, and the easiest place to roll over is the treatment of pig knuckles, and there is no way to clean up many hairs.

Braised pig's trotters. This home-cooked dish is believed to be familiar to everyone, it is rich in nutrients and collagen, which is conducive to accelerating metabolism and delaying the aging of the body.

Ingredients: pig's trotters, ginger, garlic, spices, dark soy sauce, oyster sauce, rock sugar, oil, salt, water.

Steps: <>

Step 1: Prepare the materials.

Step 2: After washing the pig's trotters, boil them in boiling water to change the color of the pig's trotters.

Step 3: Rinse with cold water.

Step 4: Add an appropriate amount of rock sugar to the oil pan, heat over low heat until the rock sugar turns brown, and then add the pig's trotters and stir-fry to make it colored.

Step 5: Add spices, garlic and ginger and stir-fry until fragrant.

Step 6: Pour in an appropriate amount of cooking wine.

Step 7: Add dark soy sauce and mix well.

Step 8: Add an appropriate amount of oil and stir-fry evenly.

Step 9: Finally, pour into the pressure cooker, add water until it can cover the surface of the pig's trotters, cover and simmer for 20 minutes.

Step 10: Put on a plate, and if there are green onions, you can sprinkle an appropriate amount of green onions.

A list of ingredients. a pork knuckle, five pieces of rock sugar, a piece of cinnamon, a star anise, a small spoon of white wine, an appropriate amount of garlic, an appropriate amount of green onions, an appropriate amount of ginger, a few slices of hawthorn, a spoonful of dark soy sauce, a little salt, a little oil. Cooking steps:

If the pork knuckle is blanched, remove the dirt on the surface first, and then scrape off the remaining hair.

Continue to blanch the water for the second time, add the green onion knots, ginger slices, white wine, boil for about 15 to 20 minutes, and then rinse.

Heat a wok, add oil, a little rock sugar and sauté until browned.

Add garlic cloves, ginger slices and stir-fry until fragrant, then add two bowls of water to the pig's knuckles, add cinnamon, star anise, boil, and sweep away the foam on the surface!

5. Change the pot, continue to boil, and add the hawthorn (because the hawthorn is acidic, it is not suitable for cooking directly in the woks of pig iron, so add it in this step).

6. After boiling over high heat, add turn to medium-low heat and cook until there is not much juice to receive, about 20 minutes, add dark soy sauce, salt to taste, low heat until the juice is reduced, and serve!

How should braised pork knuckles be made? I think we should buy the pork knuckle back, skim it, and then clean it first, and then fry it in an oil pan until the skin of the pig's trotters is slightly yellow, and then add some fennel light soy sauce in an appropriate amount, and then burn it with spices such as bay leaves.

How should you cook braised pork ? First of all, cut the pork belly into pieces, boil it in boiling water, remove it and set it aside, boil the sugar color with sugar, boil it, put the meat on it, stir-fry it, put it in boiling water, put it on the seasoning.

What should you do with braised pork knuckles, after washing the pork knuckles, we split and split them to give him a friend to make MSG first, peppercorns to marinate it, and the pork knuckles without pressure cooker pressure head are very delicious.

The braised pork knuckle must be tender and chewy at the same time.

Cut the pork knuckles, wash them, pour in cooking wine and soy sauce, marinate for two hours, then add salt, star anise, fennel, ginger, shallots, brown sugar and other condiments, and put them in a pressure cooker to slowly stew and stew.

Materials. Pork trotters: 800 grams of green onions, 10 grams of ginger, 10 grams of garlic, 10 grams of Sichuan pepper, appropriate amount of star anise, 3 bay leaves, 3 pieces of cinnamon, 1 small piece of dried red pepper, 3 pieces of rock sugar, 50 grams of cooking wine, 1 tablespoon dark soy sauce, appropriate amount of light soy sauce, 1 tablespoon chicken essence, appropriate amount of salt, appropriate amount of water, appropriate amount of cooking oil, appropriate amount.

How should braised pork knuckles be cooked? Braised pork knuckle is cooked in the pork knuckle, then cut into pieces and put it in the pot, put some sugar, put some soy sauce, then put some dark soy sauce, put some various seasonings, and then stir-fry to get out of the pot.

How should braised pork knuckles be cooked? I feel that if you want to make pork knuckles like this, under normal circumstances, it is easier to come to yourself, and the main thing is that you must cook it more, cook it, make it rotten, and the taste will be better.

Pork knuckles, in fact, the process we do is generally if the pork knuckles are washed, then they are cooked, and then soy sauce is added. Plus it is OK.

Hello, 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 stove bridge Zen, and then remove and drain. Add a little more oil to the non-stick pan, the oil temperature is medium (slightly smoking), pour the pork knuckle into the pork knuckle of the lid, because the pork skin will fry in the oil, remember to cover the lid and do not turn it over first, wait for a fiber elimination surface to fully contact with the oil and then turn it over to the other side; 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; Add boiling water to cover the ingredients and put other dusty seasonings.

How should braised pork knuckles be cooked? First of all, wash the pig's hand and wash the macro residue clean, sweet potato, then put oil in the Yuzhen pot, then put the sugar, boil it red, put the pig's hand in it and stir-fry, then add soy sauce and various seasonings to cover it quietly, add water, slow heat, slow simmer over low heat.

First, chop the pig's trotters into pieces, put them in a soup bowl, add water and white vinegar and soak for 2 hours.

Wash the pig's trotters, put them in a pot under cold water, add ginger slices, and boil the white wine over high heat to foam.

Then remove and wash the foam with running water, drain and set aside.

Pour a little peanut oil into a cold pan, add ginger slices and rub around the pan over low heat.

Then pour in the pig's trotters and stir-fry to dry.

Pour in the cooking wine and stir-fry, add the lead bent cherry sauce ingredients: soy sauce, dark soy sauce, soybean paste and stir-fry evenly, then add rock sugar and stir-fry evenly.

Pour enough water and add spices: star anise, tangerine peel, hawthorn, cinnamon, bay leaves, ginger slices.

Bring to a boil over high heat, pour into the pressure cooker and cover it to continue to cook, turn to medium heat and pressure for 7 to 8 minutes after the pressure cooker is sprayed, and soak for 10 minutes after automatically feeling pressure.

Then pour it into the pot and pick out the ginger slices and other ingredients, and reduce the juice over high heat.

Talking about washing the pig's hands, and then putting them in the water, he took them out with his hands, and then put them in the seasoning and steamed them.

<> Introduction. Pig hand:Flat in nature, sweet and salty in taste; It has the functions of tonifying weakness, filling the kidney, strengthening the waist and knees, etc.

It is suitable for people with weak waist and feet; It is suitable for carbuncle sores and long-term ulcers. Choose pork knuckles, preferably front hands, with fewer bones and more meat. The joints of the hind hand are relatively large and have many bones.

Material. 3 pork forehands, ginger, 3 star anise, a piece of cinnamon, cooking wine, light soy sauce, dark soy sauce, sugar, salt.

Method. (1) Chop the pork knuckle into small pieces (generally when you buy it, chop it well) (2) Put it in the pot, fry it dry without oil, and fry it until the pork knuckle changes color.

3) Pour in the cooking wine, without covering, and stir-fry until the cooking wine evaporates.

4) Crush the ginger and pour it into the pan to continue stir-frying.

5) Pour in a small amount of dark soy sauce to color, pour in light soy sauce, and then add water (if it is a pressure cooker, very little water).

If it is an ordinary sand puff, you need to have more, otherwise the water will dry up and it will be easy to burn) (6) Pour in star anise, cinnamon, cover the pot, (the electric pressure cooker is set to 15 minutes, the ordinary pressure cooker, steam for 15-20 minutes, and the sand prank will take 1 hour).

7) After cooking, drain the gas from the pressure cooker, open the lid and pour into the wok.

8) On high heat, add an appropriate amount of sugar, wait for the soup to thicken, taste the taste, and add an appropriate amount of salt.

1. Put it in a pot and fry it dry, remove the smell, and set the shape.

2. Add cooking wine and stir-fry, when the wine evaporates, the fishy smell will evaporate.

3. The dark soy sauce should not be too much, but it is only the effect of coloring, and the raw soy sauce will taste it.

4. Finally, add sugar to relieve the bitterness of soy sauce, reconcile the taste, and collect the thick soup at the same time.

Wash the pig's trotters, put ten seasonings in a pressure cooker and press them for half an hour, then remove them. Put soybean oil and ten sugar at the bottom of the pot to boil the sugar, put (dismantled pig trotters) ten salt soy sauce and stir-fry the pot and put MSG.

Braised pork trotters taste good and delicious, many people like it, eat less for people with serious three highs, although it is said to be nutritious, but try to eat less for fatty food, and eating green vegetables is beneficial to health.

The braised pork hand is first inserted, and the hand is scalded after insertion, and then the stew is stewed hard, and the stew is good for an hour or two.

Ingredients: 750 grams of pig's trotters, 13 grams of salt, green onions, 8 grams of ginger, 25 grams of sesame oil, 25 grams of cooking wine, 5 peppercorns, 50 grams of rock sugar, 1300 grams of soup.

Method. 1. Shave and wash the pig's trotters, chop off the tips of the claws and split them in half, boil them thoroughly in water and put them in cold water.

2. Break the ginger and green onion and set aside.

3. Heat a little sesame oil with a frying spoon, add rock sugar and fry it to purple, then adjust the soup to light red.

4. Add pig's trotters, cooking wine, green onions, ginger, salt, peppercorns, remove the foam after the soup boils, burn the pig's trotters over high heat until the pig's trotters are colored, move to low heat and stew, and collect the thick juice.

Material. Pork knuckles, carrots, cauliflower, green onions, ginger, star anise, bay leaves.

Oil, salt, light soy sauce, mushroom essence.

Method. 1.Put cold water, put in the pig's knuckles, bring to a boil over high heat, and rinse with boiling water after foaming;

2.Change to new boiling water, put the rinsed pork knuckles into the pot, bring to a boil over high heat, add green onions, ginger, star anise, and bay leaves, and turn to low heat after boiling; Cook on low heat for about 1-2 hours;

3.Pour oil into the empty pot, put in the boiled pork knuckles, add light soy sauce, add the broth of the pork knuckles just cooked, add salt and mushroom essence after boiling over high heat, and simmer over low heat;

4.Remove from the pan after about 15 minutes;

5.Slice the carrots and blanch the cauliflower.

Authentic braised pork handmade, the meat texture is soft and rotten and melts in the mouth, suitable for elderly women. This dish has a strong sauce after stir-frying shredded chicken, the color is white and red, the meat texture is soft and rotten, it melts in the mouth, it is fat but not greasy, and it is full of nutrition, which is very suitable for women who pursue beauty and the elderly at home.

1. When buying pig's trotters, you must ask the merchant to roast the remaining pig hair on the surface of the pig's feet with fire and cut it into pieces, otherwise it will be too troublesome to go home in this early process. Select the pig's front hand, use rice washing water, cold water to clean the pig's trotters, and then soak them in cold water for at least 2 hours to completely soak the blood stains in the pig's trotters neatly.

2. The most important step, sugar color: prepare a bowl of boiling water fully, pour 5 grams of cooking oil and 50 grams of white sugar into the pot, first fry and dissolve the sugar over low heat, then turn on medium heat, fry the sugar until it bubbles, showing a brown color, when there is a caramel fragrance overflowing, pour 150 grams of warm boiled water, mix well, and put the fried sugar color out.

3. Add an appropriate amount of cold water to the pot, soak the pig's trotters in the cold water, put 20 grams of rice wine, 10 grams of Dongru, and 10 grams of ginger slices, bring to a boil, and continue to pull the blood water in the middle, completely remove the fish, and drain the water.

4. Pour 30 grams of cooking oil into the pot, bring to a simmer, add 2 star anise, 2 cinnamon and 2 white peony slices, and fry until the aroma is overflowing. Add 15 grams of winter ru, 10 grams of ginger slices, stir-fry the fragrance, add 30 grams of light soy sauce to fry the fragrance, pour in the fried sugar color, put in the blanched pig's trotters, and stir-fry until the surface is evenly colored.

5. Pour in a certain amount of cold water, add 30 grams of rice wine, a small amount of white pepper, 3 slices of ginger, 1 gram of red yeast rice flour and an appropriate amount of cold water, mix evenly, pour in, bring to a boil, continue to dial the residual white foam, open the lid and stew for about 30min. Add 3 grams of salt and 10 grams of old rock sugar, cover and simmer again for about 1 hour. After simmering for about 1 hour, the juice is thickened, the pig's trotters are white and red, add 1 gram of chicken essence or chicken essence powder, so that the surface of each piece of pig's trotters is full of juice.

6. Remove the pot and serve the plate, and the braised pork knuckle with the sauce flavor white and red is completed. Characteristics of the dish: thick sauce flavor, white and red color, soft and rotten meat texture, melt in the mouth, fat but not greasy, comprehensive nutrition.

The pursuit of beautiful women learn well, authentic braised pork handicraft, the skin is moist and elastic.

Blanch the pig's trotters, add green onions, ginger and garlic and fry them in the pot After stir-frying, add a piece of pig's trotters and stir-fry, and then add a piece of water to stew.

First of all, clean the pig's trotters, put them in a pot of cold water, add cooking wine, green onion and ginger slices to blanch, blanch them and put them in a casserole, then add rock sugar, light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence, braised meat, material packet, and then add hot water to simmer for an hour and then add salt, salt, continue to cook for 30 minutes

This is to stew the pig's trotters and make them for a longer time, so that it will be more delicious.

If you want to marinate the pig's trotters to be soft and glutinous, fragrant and delicious, the main thing is in the heat. One more thing, soft glutinous is only limited to hot food, because after it is cold, the pig's trotters are unlikely to be soft and glutinous, but have some tendons. To make a long story short, I'll give you one of my braised pork knuckles, if you think it's good, you can do it together after reading it, and you'll definitely grab it all.

Beer stewed pig's trotters].

Ingredients: 3 pig's trotters, 2 cans of beer, half a green onion, several dried red peppers, 1 piece of ginger, 3 star anise, 1 pinch of Sichuan pepper, 1 piece of cinnamon, appropriate amount of salt, a little soy sauce, 1 large piece of rock sugar, a little oil.

Production process:1Chop the pig's trotters into small pieces, and if you can't chop them yourself, let the merchant help chop them, and scrape off the surface hair after you come back, and clean it;

2.Bring to a boil in a pot of warm water, pinch it out of the boiling place, and you don't need to flush it again;

3.Pour a little oil into the iron pot, low heat, melt the rock sugar, and then add cinnamon, star anise, and ginger slices to fry until fragrant;

4.Prepare two beers, green onions, ginger slices, star anise, cinnamon, Sichuan peppercorns, dried red peppers, and rock sugar;

5.Pour the pig's trotters into the pan and continue to stir-fry over medium-low heat to color;

6.Put the green onions, red pepper and Sichuan pepper into the pot, and after most of the pig's trotters are colored, pour a little soy sauce and an appropriate amount of salt;

7.Pour the beer into the pot; I used it less than twice, and I didn't have to go through the trotters; What to do with the rest of the beer? This still needs to be asked, tilting his neck, and drinking;

8.When the beer is boiling, turn the heat to low, cover and simmer slowly; This enamel pot has a good seal and heat retention, so it only took me 40 minutes to simmer;

9.When there is only a little beer left, you can turn off the heat and remove from the pot! Eat soft and glutinous hot, dry and slightly chewy, it is really a good dish for wine and beauty!

Cooking Tips:

1.If you want to shorten the time, you can use a pressure cooker to press, but the taste and texture are less than this;

2.Put a few dried chili peppers to make the appetite better; Rock sugar adds umami, color, and the skin is shiny.