Chinese Food
Braised pork knuckle in brown sauce
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Once upon a time, my mother would stew a braised pork hoof on a coalball stove. She also added Auricularia auricula. She would eat a little every day until the 15th day of the first month. Now it's hard to buy a hoof for stewing. Thick oil and red sauce. It's fat but not greasy. It's stewed for two hours. It's dispersive but not dispersive. It's opened with a fork. My only requirement is that the person who eats it must enjoy it. Otherwise, how boring the person who cooks it is. More delicious food welcome to pay attention to the public wechat - Cocoa's delicious life
Cooking ingredients
Cooking Steps
Step1:6
Step2:Hooves and arms clean. Was
Step3:Boil a pot of water. Put it into the hoof and arm and cook until it is broken
Step4:Drain wate
Step5:Add 500 grams of oil to the oil pan. When it's 50 or 60% hot, fry the hooves and arms on all sides until they are golden, then put them in reserve. Pour out the extra oil.
Step6:Keep the bottom oil in the pot. Add in the icing suga
Step7:Stir fry in small hea
Step8:Add onion, ginger, garlic and various spices to stir fr
Step9:Add more than half of the boiling water. Boi
Step10:Turn to the stew pot (I use the cast iron stew pot). Boil it again. Add in the raw and old soy sauce. Add in the fried hooves and bring it to a boil, and then simmer for 1 hour. Season with salt. Simmer for another hour until the bone and meat are separated. The meat is crisp
Step11:Hold up and swing the plat
Step12:Cut broccoli into small flowers. Soak in salt water for 1530 minutes. Wash.
Step13:Boil another pot of water. Add a little salt and oil. Blanch the broccoli for 40 seconds, and then scoop it up. Turn it beside the hoof. Mix meat and vegetable. Add color.
Step14:Filter out the spices with 150 ml of gravy, thicken with cornflour and water, and pour over the hooves.
Cooking tips:Tips - the hooves and arms of Jiangnan are always thick with oil and red sauce. The color is red and bright. With the broccoli can be replaced by small cabbage. Stew time depends on the size of hoof and arm. A plate of stew until the bone and meat can be separated gently. There are skills in making delicious dishes.
