How to make pork knuckle soup more nutritious, how to make pork knuckle soup more nutritious

Pork knuckle, corn, kelp, soybeans, carrots, goji berries, angelica, stew.

It's nutritious enough, as long as you keep the umami flavor.

<>1. Cut the pig's trotters into pieces;

2. Seasoning A: garlic, ginger, watercress, dried chili, Sichuan pepper, grass fruit, bay leaf, fennel, sannai, star anise;

Seasoning B: cooking wine, dark soy sauce, chicken essence;

The production process. 1. Put oil in the pot, stir-fry the garlic, ginger and watercress when the oil temperature is seven layers hot, and then put the remaining ingredients in seasoning A into the pot and continue to stir-fry;

2. Then pour the pig's trotters into the pot and stir-fry;

3. After stir-frying for a while, add an appropriate amount of water to the net pot (the amount of water is not more than the pig's trotters), and add seasoning B to adjust the taste;

4. Take a clean pressure cooker and pour the pig's trotters from the pot in method 2 into the pressure cooker;

5. Close the pressure cooker with a lid and buckle the air valve, boil the heat until the pressure cooker begins to bubble, then turn to medium heat and continue to press for 15-20 minutes and turn off the heat;

6. After turning off the heat, let the pressure cooker stand for 15 minutes until it is no longer bubbling, then remove the lid and put out the braised pork trotters.

Tips: 1, to fry the sugar color, the sugar color does not need to be fried as red like caramel, that is, the color is all brown, there is no white rock sugar crystal, and then when the small bubbles start to bubble, you can pour, at this time, there are five seconds for you to judge. It won't be bitter.

2. Delicious meat dishes are not obtained by opportunism, they must be simmered slowly, the rice cooker stew is very good, and the juice must be collected.

3. Add salt, don't add it at the beginning, then the meat will be old and hard, and you should mix it with boiling water, boiling water and hot water. Don't mix it with cold water. Cold water is easily meaty.

4. As for spices, grass fruits and bay leaves are essential for stewed meat, and there are dry goods sold in supermarkets or vegetable markets. The addition of Sichuan peppercorns is also a highlight.

Ingredients: pig's trotters, peanuts.

Excipients: rock sugar, ginger, green onion, star anise, cinnamon, bay leaf, soy sauce, cooking wine, salt, pepper, water.

The production process. 1. Chop the pig's trotters into pieces and soak them in water. Then rinse off with cool water.

2. Put the pig's trotters, peanuts, ginger, star anise, cinnamon, bay leaves, peppercorns, and salt into the pressure cooker, and add water, almost past the pig's trotters. Wait for steam and simmer for 15 minutes, at which point chopsticks can be easily inserted into the pig's trotters.

3. Clamp out the pig's trotters separately and hang them for later use.

4. Put the rock sugar into the pot over low heat and boil, and when it just turns yellow-brown, immediately add soy sauce and cooking wine to prevent the paste pot from becoming bitter, and then pour in the pig's trotters and stir-fry.

5. After stir-frying evenly, put in the soup that boiled the pig's trotters before, including peanuts, and add an appropriate amount of water. At this time, you can remove all the spices used to stew the pig's trotters before.

6. Add green onion and salt to taste, and serve on a plate.

Pig's trotters: an herb: Li Huancao (5 corners), Aoki Huang (5 corners), grass chicken head (5 corners) and milk seeds (5 corners).

Practice small fish: 3.

First, combine the above four herbs, put them in a pressure cooker, add water, and boil them into soup for later use.

Wash the pig's trotters, cut them into pieces, pour a little tea oil into the pot, wait for the oil temperature to rise to a certain level, put in the pig's trotters, whip and fry until cooked, add salt, pour in red wine, stir-fry, cover the pot and simmer for 5 minutes.

pot, pour the herbs into the soup and cook in a pressure cooker (preferably with a casserole to simmer). However, add a little MSG (or no more) and red wine.

1 pair of pork trotters (600g), 300g red-skinned peanuts, 3 green onions, 4 cloves of peeled garlic, 5 slices of ginger, 1 teaspoon (5g) of salt, 2 tablespoons (30g) of rock sugar, 1 tablespoon (15ml) of soy sauce, 1 tablespoon (15ml) of oyster sauce, 2 teaspoons (10ml) of tomato paste.

Methods of work. Split the washed whole pig's trotters from the middle, then cut them horizontally into uniform chunks, and soak the peanuts in salted water for 3 hours in advance for later use; Put the trotters in a pot of cold water, heat until boiling, remove and drain;

Add rock sugar to water, stir in the rice cooker, boil into syrup, add pig's trotters, and coat with sugar;

Then add the soaked peanuts, green onions, garlic cloves, ginger slices, soy sauce, oyster sauce, tomato paste, and add two bowls of warm water.

After heating to boiling, deflate and cut off the power after 8 minutes; Open the lid of the pot, turn the trotters over, close the lid, heat for 8 minutes according to the above method, and then turn off the power; You can eat it out of the pot.

Tips: In order to ensure that the pig's trotters are soft and rotten, never see cold water after blanching, and put enough warm water to stew, it is easy to rot.

Ingredients: Two pieces of chopped pig's trotters.

Ingredients: Put as many dried chili peppers as you want, about 10 pieces of grass fruit, bay leaves, star anise, pepper and ginger slices, rock sugar.

Seasoning: 1 teaspoon salt, 1/2 teaspoon five-spice powder, 1 tablespoon soy sauce, 1/2 tablespoon cooking wine, 3 tablespoons monosodium glutamate, 1/2 teaspoon.

1. Prepare raw materials.

2. Blanch the pig's trotters, pluck the hair, and dry them for later use.

3. Stir-fry the sugar color. Put oil in a pan, add rock sugar, stir over low heat until melted, and then do not move. Minimum heat and cook until bubbling. Stir again.

4Pour in the pig's trotters and stir-fry evenly. Figure 4 is evenly colored. To be on the safe side, you can fry it over medium heat for a while. The more you fry, the heavier the color.

5Add spices, stir-fry to bring out the fragrance, first put cooking wine, pour down along the pot ring, then add soy sauce and five-spice powder, stir-fry evenly.

6Add hot water.

7 turns in a saucepan, using a rice cooker, simmer for an hour and a half to two hours. While simmering for an hour, add salt to taste.

8. Transfer the stewed pig's trotters to a wok, which is the kind of wok that can often turn over the pan. A nonstick pan won't discolor the meat, and a wok may cause the soup to turn black a bit.

9. Reduce the juice over high heat until the soup is rich and add some monosodium glutamate.

Pork knuckles are stewed with corn and carrots in a nutritious soup, and the preparation is as follows:

Ingredients: 1 pork knuckle, 1 corn, half a carrot, appropriate amount of water, 3 slices of ginger, 20 grams of cooking wine, 1 and a half spoons of salt, appropriate amount of chopped green onion.

1. Clean the pig's feet preliminarily, put them in a pot, put in cold water to cover the pig's feet, and pour in half of the cooking wine. Cover the pot, bring to a boil and blanch.

2. Blanch the pig's feet, remove them with cold water and rinse them to cool down. Then use tweezers or use the method of burning to remove the remaining pig hair from the pig's feet. Be sure to clean it up as much as possible, so that you can eat it with confidence. Clean it all up and rinse it off.

3. Clean the casserole and wipe the bottom of the outer edge. Then pour in most of the pot of water, add enough at one time, try not to add water a second time. Add the ginger slices.

4. Put in the processed pork knuckles.

5. Pour in the other half of the cooking wine to remove the smell. Then stir it, cover the pot and turn on high heat to start simmering.

6. After the fire boils, turn to low heat and simmer slowly for an hour. Stir 2-3 times to prevent sticking to the bottom.

7. During the period, corn and carrots can be processed. Wash the corn and cut it into sections. Peel and wash the carrots and cut them into irregular pieces.

8. Stew until the pig's feet are soft and rotten, and you can easily poke them with chopsticks. Then you can put in corn and carrot cubes. Continue to simmer for 10-15 minutes.

9. Wait until the corn flavor comes out, then add salt to taste. Stir well and simmer for another 5-10 minutes before turning off the heat. After turning off the heat, you can simmer for a while before removing from the pot.

10. Put it in a bowl and sprinkle in chopped green onions!

Pig's trotters, a kind of food labeled with high calories and fatty, braised pig's trotters are very strong to eat, and the meat inside is soft, and it is good to occasionally use it as a pastime to drink.

Pig's trotters stewed with soybeans].

Ingredients: soybeans, pig's trotters, ginger, light soy sauce, dark soy sauce, sugar.

Method: 1. Soak the soybeans in advance, and then soak them in cold water for 3 hours to soak softly.

2. Wash the pig's trotters, scrape off the fine hair with a knife, chop them into pieces, blanch them in hot water for 3-5 minutes, and then pick them up.

3. Put the blanched pig trotters, soybeans and ginger slices into the pressure cooker, boil for 15 minutes and take out.

4. Move the pork trotter soup into the casserole, add light soy sauce, dark soy sauce and sugar and simmer over medium heat.

5. The pig's trotters will stick to the bottom of the pot, so stew for about five minutes and mix it with chopsticks, don't let it stick to the bottom of the pot.

6. After the soup becomes thicker, you can take it out of the pot and enjoy this fragrant pig's trotter soup.

Pork knuckle is a nutritious ingredient that contains a lot of collagen and protein, which helps to maintain elasticity and health. Here's one of the most nutritious ways to make pork knuckles:

Ingredients: pork knuckles, ginger slices, green onions, cooking wine, vinegar, dark soy sauce, light soy sauce, rock sugar, water.

Steps:1Clean the pig's feet, blanch them with boiling water to remove the blood foam, remove and drain the water;

2.Prepare a large pot, put an appropriate amount of water, add an appropriate amount of ginger slices and green onions, put the pig's feet into the water, add a small bottle of cooking wine to soak for about 15 minutes, boil and turn to low heat and cook for about 2 hours;

3.Then cut the boiled pork knuckles into the appropriate size according to your preference, mix the vinegar, dark soy sauce, light soy sauce, rock sugar and an appropriate amount of water, pour on the pork knuckles, and simmer for about 15 minutes to let the pork knuckles taste;

4.After the most trip, turn off the heat and let the pig's feet dismantle and taste old and cool thoroughly.

2.Rock sugar can be added in an appropriate amount to adjust the consistency of the soup boiled out of the pig's feet;

3.Cut the pork knuckles into the right size to make the flavor more even.

There are many ways to use pork knuckles, our common ones are steamed, stewed and braised pig's feet, but when braised pork knuckles, many people don't know how to cook pork knuckles deliciously, we need to prepare materials first: pork knuckles, green onions, ginger, garlic, coriander, oil, ingredients, cinnamon, raw rolling and grinding soy sauce, chicken powder, cooking wine, monosodium glutamate and white pepper.

We need to clean the pig's feet first and cut them into several pieces to ensure that the pig's feet have a better flavor. Then cut off all the excipients and prepare them. We add an appropriate amount of water to the pot, boil the pig's feet in boiling water, boil the blood water in the pig's feet, and then take out the pig's feet to control the moisture and set aside.

Add an appropriate amount of oil in the pot, fry the green onion, ginger, garlic and ingredients in the pot until fragrant, and then add the pig to prepare the feet for dry moisture, and then successively add oyster sauce, dark soy sauce, light soy sauce, chicken powder, cooking wine, pepper, monosodium glutamate, sugar, etc. Scattered.