Chinese Food
Braised pork knuckle with Cantonese food
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For the first time, I tried to make braised pork hoof with the recipe on the Internet. Although its shape is not very beautiful, its meat is rotten and sticky. It's fat but not greasy. It's thin but not firewood. It's mellow and delicious. It has a different flavor. If you like Cantonese food, try it.
Cooking ingredients
Cooking Steps
Step1:After the pig's hoof skin is burnt, put it into warm water, scrape off the burnt black matter and turn it into white, put it into the soup pot and slowly soak it out. Put soy sauce on it, fry it in the oil pan until it is light yellow and crisp, and then take it out. Put it into the cold water and soak it until the skin is wrinkled and foamed, then take it out. Put it into the casserole (use the bamboo fence to pad the bottom under the hoof). Add onion, tangerine peel, anise, sugar, salt, soy sauce, monosodium glutamate, cooking wine and soup. Put it into the fire Stew the upper part with a small fire, remove it, drain the original juice and filter it. Put the hooves and arms in the basin.
Step2:Add soup, original juice, sugar, salt, soy sauce, cooking wine, monosodium glutamate, sesame oil, pepper powder and oyster sauce to the hot pot. Pour starch on the pig's hoof and serve.
Cooking tips:There are skills in making delicious dishes.
