Braised pork knuckles in brown sauce-You Are Foodie

By Zachary
82

Braised pork knuckles in brown sauce

It tastes fresh and sweet. Beauty dishes and children also like it. It's not greasy at all.

Main Ingredients

Pig's hand 1

Auxiliary Ingredients

Sha Ren 1 piece
salt A moderate amount of
Presbyopia appropriate amount
sugar appropriate amount
Cinnamon bark A small piece
Grass cardamom 1 piece
pepper 20 capsules
Fragrant leaves 1 piece
Octagonal 1
ginger 5-8 pieces

The stewing time is not absolute, but it can be reduced and extended according to the taste you like. The 6-year-old child who made the finished product can easily bite; The finished product is sweet. If you don't like sweet taste, add fermented bean curd or salt to make it salty. You can also add peanuts and soybeans to stew with the soup.

Step 1 . Wash the pig's hands in pieces and prepare the ingredients (4-5 pieces of ginger, 1 piece of fragrant leaf, 1 star anise, 20 pieces of pepper, a small piece of cinnamon, 1 Amomum villosum and 1 cardamom villosum each. If there is no Amomum villosum and cardamom villosum, don't put it, or put oneortwo composite condiments you like);

Step 2 . Put the washed pig's hands into the pot in cold water, add 2-3 slices of ginger and a few prickly peppers at the same time, fire and blanch the water, boil the water, open the lid and roll for 2-3 minutes, remove and drain;

Step 3 . Add a little more oil into the nonstick pot, and the oil temperature is medium (slightly smoking). Press the seam of the pot cover and pour it into the pig's hand. Because the pig skin will fry in the oil, remember not to turn it over with the pot cover covered, and then turn it over to the other side after one side is fully in contact with the oil;

Step 4 . Stir fry until most of it looks burnt yellow, turn off the fire, wait until the movement in the pot becomes small, open the lid, turn it over with chopsticks, ensure that the side with more skin is facing down, continue to cover the lid and fire for 1-2 minutes, and be careful not to paste;

Step 5 . Basically burnt yellow, keep the firepower, pour an appropriate amount of soy sauce along the edge of the pot, contact the soy sauce with the oil in the pot for 5 seconds, add half a cup of boiling water, cover the pot, and ensure that the pot is turned violently for about 2 minutes;

Step 6 . Add the remaining ginger slices, a full spoonful of sugar, and a spoonful of sharp salt into the pot (if you are used to adding chicken essence, you can add a small spoonful of chicken essence. I don't eat it at home, so I didn't add it), and add boiled water without any ingredients;

Step 7 . After the water boils, if there is a lot of foam, skim it with a spoon; Then add the remaining pepper, star anise, fragrant leaves, cinnamon and other composite seasonings, and turn the heat down to cover the pot and stew; For about 1.5 hours, pay attention not to dry it in the middle. If there is less water, pay attention to add it;

Step 8 . When it's time, insert it with chopsticks, it's soft and rotten, and prepare to catch the juice in the fire; Add 5 spoons of sugar (about 5ml for a spoonful in the seasoning pot in the previous picture), shake the pot to prevent the ingredients from sticking to the pot; (if you don't like sweetness, you can season according to your preference, reduce the amount of sugar, add salt or fermented bean curd; if you like sweeter or want the color of pig's hand to be redder and brighter, you can increase the amount of sugar);

Step 9 . After the juice is collected, take it out of the pot and put it on a plate.

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