Chinese Food
Braised pork knuckle in brown sauce
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What we share today is the stewed pork knuckle with collagen supplement, which is popular among women. To make a good stewed pig knuckle, we must first remove fishy smell, then master the proportion of seasoning, and then master the fire. If we master these three points, we can easily make the stewed pork knuckle with the fragrance of boneless q-bomb overflowing and the taste of both hot and cold food is excellent. Every day upload recipes to learn to do the top three reward 50 yuan voucher for bean and fruit. Highlight - all recipes can be rewarded every day - < ahref = HTTPS - / / m douguo.com/activity/cpzj/index/1965?isapp=1& ;open=0&_ vs=1000300style=color-#35CEAC;target=_ Blank > (New Year's start). Good things come naturally
Cooking ingredients
Cooking Steps
Step1:Chop each pig hand into 4 pieces. I chop the pig's hands into 4 pieces (as shown in the picture). After stewing, the skin of the pig's hand is only wrapped with the bone of the pig's hand. The meat skin is more compact and elastic.
Step2:Soak the pig's hands in cold water for 30-60 minutes. Add 2 tablespoons of yellow rice wine, some scallions and ginger slices into the cold water. Soaking is one of the ways to get rid of fishy smell.
Step3:When soaking the pig's hands, prepare the condiment for stewing the pig's hands. The condiment includes 40g green onion, 40g ginger, 1 piece of good ginger, 2 pieces of star anise, 8 pieces of prickly ash, 1 piece of cinnamon, 1 piece of grass fruit, 1 piece of nutmeg, 2 pieces of Kaempferia, 2 pieces of Angelica dahurica, 2 pieces of liquorice, 1 piece of tangerine peel, 2 pieces of clove, 1 piece of dry pepper, 1 spoon of fennel, 2 pieces of red koji rice and 6 pieces of ice sugar.
Step4:Clean the seasoning. Cut the scallion into sections. Slice the ginger. Pat the grass and fruit, star anise, cinnamon and ginger gently. Other small seasonings such as cumin, red koji rice and tangerine peel Wrap it with gauze for future use.
Step5:Prepare the sauce in advance - 1 tin of beer, 20g of soybean paste, 20g of sweet noodle paste, 10g of fermented bean curd, 5g of tomato paste, half bowl of raw soy sauce (about 50g), a little old soy sauce, 1 spoon of oyster sauce.
Step6:After the pig's hands are soaked, put on disposable gloves, hold the pig's hands tightly with both hands, squeeze the blood out hard, and then clean the pig's hands. This step is the second way to get rid of fishiness.
Step7:Blanching. When blanching, put cold water in the pot. Add 2 tablespoons yellow rice wine, some scallions and ginger slices. Blanching is the third way to get rid of fishiness.
Step8:Boil it in a big fire. Discard the blood and discard the green onion and ginger. Blanching is the third way to get rid of fishiness.
Step9:Put the fished pig's hands into the inner liner of the electric pressure cooker. Wash the pig's hands with warm water. Clean the end of the blood. Drain the water for standby. The fourth way to get rid of fishiness is to wash the pig's hands with warm water.
Step10:Stir fry ginger slices, fragrant leaves, grass fruits, star anise and ginger in a small heat. Stir fry them to produce fragrance. Ginger slices are golden.
Step11:Then put in the scallion. Stir fry to make the flavor.
Step12:Add 20g sweet noodle sauce, 20g soybean sauce, 5g tomato sauce, 10g bean curd, stir fry over low heat to make the flavor. Make sure to use a small fire, or the sauce will paste.
Step13:Change to medium heat. Put in half a small bowl of raw soy sauce.
Step14:Put in 1 tin of beer.
Step15:In tun
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Cooking tips:1. No rice wine can be replaced by glutinous rice wine. 2. No beer can be replaced by glutinous rice wine. 3. When stewing pig's hands, if there is old soup, use old soup instead of water. 4. Because of the factors of different brands, the color depth of seasoning will be different. The amount of seasoning used is only for reference. 5. The pressing time of the electric pressure cooker is only for reference. Increase or decrease about 5 minutes according to the characteristics of the electric pressure cooker. 5. The time of collecting juice should be measured according to the amount of juice in your pot. Just to the extent you like. It is suggested that the amount of juice before juice collection is lower than that of food. There are skills in making delicious dishes.
