How to make the stewed pork knuckle with oyster sauce delicious, how to stew the pork knuckle delici

The main ingredient is 4 pork knuckles.

Accessories: appropriate amount of oyster sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of green onion, ginger and garlic, appropriate amount of rock sugar, 2 bay leaves.

Preparation of pork knuckle with oyster sauce.

Wash and add Sichuan pepper and ginger slices to soak for about 2 hours.

Boil, pot under boiling water for 15 minutes.

Remove hair and shave clean. Prepare an appropriate amount of oil consumption for green onions, ginger, garlic, and dark soy sauce.

Add cooking wine, dark soy sauce and oyster sauce to the pork knuckle in the pot with green onions, ginger and garlic to make the oyster sauce dark soy sauce and soy sauce color, and fry the pork knuckle until it is colored.

Add boiling water for about 2 hours with pork knuckle sauce. Add an appropriate amount of rock sugar.

Collect the juice and add a pinch of salt.

Out of the pot delicious pork knuckle.

炆 (Chinese word), which means to use a slight fire to simmer food.

Ingredients. Pork knuckle 750 grams.

Pork rind 50 grams.

Oil 8 grams. Salt 5 grams.

Oyster sauce 5 grams.

Hoisin sauce 10 grams.

Ginger 5 grams. Step Method.

Wash the pork hands, chop them into large pieces, and slice the ginger.

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Bring an appropriate amount of water to a boil in a soup pot.

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After the water is boiled, put in the pork knuckles.

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Boil for 10 minutes and remove.

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Rinse off the foam and drain.

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Remove the pan. <>

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Add ginger slices and stir-fry until fragrant, then add the pork knuckles.

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Add salt and stir well.

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Add water, oyster sauce and hoisin sauce, cover and simmer over medium heat for 25 minutes.

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Serving. <>

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Ingredients: 1000 grams of pork trotters.

Excipients: 50 grams of shiitake mushrooms (fresh), 50 grams of peanut kernels (raw).

Seasoning: 15 grams of oyster sauce, 15 grams of green onions, 15 grams of ginger, 15 grams of garlic (white skin), 15 grams of rice wine, 10 grams of soy sauce, 10 grams of salad oil, 5 grams of starch (corn), 5 grams of salt, 2 grams of pepper.

The color is red and bright, and the entrance is mellow. 1.Remove the large bones from the pig's trotters and cut them into pieces appropriately;

2.Wash the green onion, ginger and garlic and mince it; 3.Soak the peanut kernels in warm water until soft, and peel off the skin; 4.sliced shiitake mushrooms;

5.Put salad oil in the pot, put the green onion, ginger, garlic, oyster sauce and shiitake mushrooms in the pot and stir-fry slightly;

6.Pour in rice wine, soy sauce and 500g of water, then put pig's trotters, peanut kernels, refined salt and pepper into a pot and simmer over low heat;

7.When the pig's trotters are cooked, hook in the water starch and bring to a boil in a pot.

1 pork trotter, a few slices of ginger, shallots, an appropriate amount of chicken broth powder, an appropriate amount of cooking wine, a small amount of sugar, 3 tablespoons of light soy sauce, 3 tablespoons of oyster sauce.

1.Wash the pig's trotters first, cut them into pieces and put them in a pot of boiling water to get out of the water, and then cool the water.

2.Put the ginger, shallots, and pig's trotters into a clay pot, add the salt-baked chicken powder, cooking wine, light soy sauce, oyster sauce, etc., stir well, and leave for one minute.

3.Bring to a boil over medium heat for 5 minutes, then simmer over low heat until the chopsticks can come out.

1.Wash the pig's feet over water, then wash.

2.Put the pork knuckle in the pot, add various ingredients and add water to soak the pork knuckle.

3.Turn off the pressure cooker and gasp for twenty-five minutes.

1.Wash the pig's trotters first, cut them into pieces and put them in a pot of boiling water to get out of the water, and then cool the water.

2.Put the ginger, shallots, and pig's trotters into a clay pot, add the salt-baked chicken powder, cooking wine, light soy sauce, oyster sauce, etc., stir well, and leave for one minute.

3.Boil for 5 minutes over medium heat, then simmer over low heat until the chopsticks can come out.

<>1 Chop the pig's trotters into small pieces and wash them, blanch them in a pot of boiling water to remove blood foam.

2. Add water to the no-boil pot, add green onion and ginger, white wine, blanched pig's trotters and cook for 10 minutes.

3. Then put it in the outer pot and simmer for 30 minutes.

4. Pour oil into a wok and fry chives and ginger, ingredients, cinnamon, bay leaves, and tangerine peel.

5. Add the boiled pig's trotters and stir-fry, add a little dark soy sauce, and continue to stir-fry with rock sugar to color.

6. Then add a spoonful of rice wine, a spoonful and a half of Gao Zhennan milk and continue to stir-fry.

7. Add the pig's trotter soup and simmer over high heat until the soup is dry, add a little salt, and the chicken essence is good.

1.Wash the pig's trotters, wipe them dry, spread them with lemon slices and steam them together, adding lemon will make the pig's trotters taste fresh and not greasy. 2.Garlic sprouts, pig's trotters deboned and diced, millet pepper, pickled pepper cut into sections.

3.Add oil, garlic sprouts, and millet pepper and stir-fry until fragrant.

4.Add diced pork trotters, pickled pepper, dark soy sauce and salt and stir-fry, remove from the pan.

炆 (Chinese word) guess Xun, which means to use a slight fire to stew food.

Ingredients. Pork knuckle 750 grams.

Pork rind 50 grams.

Oil 8 grams. Salt 5 grams.

Oyster sauce 5 grams.

Hoisin sauce 10 grams.

Ginger 5 grams. Step Method.

Wash the pork hands, chop them into large pieces, and slice the ginger.

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Bring an appropriate amount of water to a boil in a soup pot.

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After the water is boiled, put in the hall shirt pork knuckles.

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Boil for 10 minutes and remove.

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Rinse off the foam and drain.

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Remove the pan. <>

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Add ginger slices and stir-fry until fragrant, then add the pork knuckles.

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Add salt and stir well.

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Add water, oyster sauce and hoisin sauce, cover and simmer over medium heat for 25 minutes.

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Serving. <>

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Lack of resistant materials1 pork knuckle (ask the meat stall to help you cook it and cut it into small pieces).

Method

Wash the pig's hand and set aside.

Stir-fried pork knuckles.

Add the oyster sauce and mix well.

4.Add water until it covers the pork knuckle and dissipate.

Then simmer over medium heat for 1 hour.

Remove from heat and bake for another 15 minutes.

Be careful to watch the fire, if you know that there is not enough water, you can add frozen boiling water during the period) (the time of boiling the pig's hand is not the same from time to time, it seems that the size of the pig's hand is determined).

A fatty but not greasy, ruddy and translucent, collagen-filled pork knuckle only needs to use simple ingredients and home-style cooking techniques. The steps are as follows:

Ingredients: 1 pork knuckle, 30 grams of hawthorn, 20 grams of rock sugar, 2 bowls of water, 3 tablespoons of soy sauce, 1 portion of ginger and shallots, and half a bowl of ginger and shallots.

1. Wash and soak the grains half an hour in advance and put them on a plate.

2. Chop the pork hand and prepare the ingredients.

3. Blanch the pork knuckle in a pot under warm water to remove the greasy.

4. Turn on the big faucet to rinse the buoys on the pig's hands.

5. After the hawthorn is soaked, cut the ginger and shallots into sections and crush the garlic.

6. After the nutrition pot, add the pork knuckle and fry until the skin turns brown.

7. Add ginger, shallots, garlic, and hawthorn.

8. Add soy sauce and cooking wine.

9. After three minutes, add rock sugar and water.

10. Put the multigrain rice on the steamed layer, bring to a boil over high heat, cover and simmer.

11. Use the way of simmering, increase the temperature in the pot, so as to shorten the time spent cooking dishes, after the temperature drops down to 50 degrees, turn on the gas again, and repeat the simmering for 15 minutes.

12. Open the lid to see how much juice there is, slowly reduce the juice, and add salt appropriately to adjust the taste.

13. Get out of the pot! Full of collagen, sweet and sour, fatty and greasy, with a bowl of rice with more than ten kinds of grains, 100 points of nutrition!

Pig's trotters profile:

Pig trotters are the trotters of pigs of the genus Porcine, which are rich in protein, fat, cholesterol, riboflavin, niacin, various minerals, etc. The protein content in pork trotter tendons is higher, and it is mainly collagen, which is low in fat and relatively low in cholesterol, so the nutritional value is better.

1. Press the pork knuckle pressure cooker well, and then cut it into pieces for later use.

2. Soak the oysters in hot water for 2 to 3 minutes, and then wash them after they are soft; Soak the mushrooms in warm water and cut them into shreds for later use (peanuts and dates can be put or not).

3. Marinate the pork knuckles with dark soy sauce and cooking wine, then fry the garlic and ginger slices with hot oil, simmer the marinated pork knuckles and shredded mushrooms in the pot for 10 minutes, and continue to simmer until the water is dried and the pot is removed.

【Braised pork knuckles in sauce】

Ingredients: pork knuckle, ginger.

Seasoning: rice wine, Zhuhou sauce, peanut butter, light soy sauce, oyster sauce, star anise, bay leaves, rock sugar [detailed method].

1.If you buy half a pig's knuckle, ask the boss to help you cut off the bones inside, take it home and burn the pig's hair with fire, then clean it and cut it into small pieces. Put water in the pot, blanch the pig's feet in a pot under cold water, add ginger and rice wine to remove the fishy, or you can use cooking wine, the effect is almost the same.

2.After the water boils, scoop up the pig's feet and wash them, drain the water and set aside, so that the oil is not easy to splash. Now to mix the sauce, put 2 tablespoons of Zhuhou sauce, 1 spoonful of peanut butter, 2 tablespoons of light soy sauce and 1 spoonful of oyster sauce in a bowl, stir them well and set aside.

Put oil in a pan and pour in the drained pork knuckles and stir-fry slightly.

3.After the pork knuckles are fried dry, add a little ginger to fry the fragrance, then pour in a little rice wine to remove the fishy smell, and finally pour in the adjusted sauce, stir-fry evenly, at this time to adjust to the smallest heat, otherwise the sauce will be fried. After stir-frying evenly, add an appropriate amount of boiling water, then put in 2 star anise, a few bay leaves, a small handful of rock sugar, turn on high heat to boil, and then turn to low heat and simmer for about 40 minutes, remember to turn several times halfway.

Braised pork knuckle 1: Remove the hair from the pig's knuckle.

2) Chop the pork knuckles into large pieces, add dark soy sauce, ginger, sugar, cooking wine, salt, oyster sauce, pepper and thirteen spices and marinate for 20 minutes.

3: Add a small amount of water and simmer eight ripe, keep the original juice Quickly put it in ice water, cool it and put it in the original pot, add a small amount of oyster sauce and garlic to the original juice, mix well and simmer.

Note: Pepper and thirteen spices are easy to put on fire and less put. The water must be as icy as possible.

Braised : Braised evolved from burning. After the main ingredient of the stew is fried (or oily, or boiled in water), then put an appropriate amount of soup and seasonings and cover the pot tightly, and simmer the main dish over low heat.

There are red stew and yellow stew, and the cooking methods and ingredients of both are the same, but the seasoning is different. The soy sauce and sugar used in the red stew are more than the yellow stew. The red stew is dark red, and the yellow stew is light yellow.

Adopted the Sagar.

I can nibble on a pot of pig's feet by myself.

Soft and glutinous bones, there are no bones left.

Pull each one with a knife in the middle, fry the sugar color in the peppercorns, spices, green onions, ginger, cinnamon, cooking wine, soy sauce, put water over the pig's knuckles, and put salt when it is almost cooked, and it is best to drain the water.

Braised pig's trotters is a dish, the main raw materials are pig's trotters, and the auxiliary materials are cooking wine, green onions, ginger, star anise, etc. The cooking difficulty of braised pig's trotters is ordinary, and the taste is salty and fresh.

How to make a tease:

1.Handle the pig's trotters, chop them into small pieces, put cold water in the pot, put in the pig's trotters, and remove the foam after boiling.

2.Remove the pig's trotters and rinse them with hot water to control the moisture, put a little vegetable oil in the wok, and add sugar.

3.Stir-fry over low heat until the sugar turns golden brown, stir-fry the pig's trotters, add cooking wine and dark soy sauce and stir-fry to color.

4.Add green onions, ginger, garlic, Sichuan pepper, star anise, fennel seeds, bay leaves and stir-fry, add boiling water and simmer for 2 hours until the pig's trotters are soft and rotten.

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