Chinese Food
Braised pork knuckles in soy sauce when Shanghai people were young
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Grandma's braised pork hoof is one of the best memories of her childhood. Because of the long cooking time, she never made it. Since she bought the electronic pressure cooker, the problem of cooking for a long time has been solved. This dish has also been successfully copied by me.
Cooking ingredients
Cooking Steps
Step1:Group photo of required food material
Step2:Fennel 2, leaves
Step3:Boil the wate
Step4:Put in hoof and arm flying water to remove blood wate
Step5:After the water rolls, take out the hooves and arms for us
Step6:Add oil in the electric autoclave. Add the scallion. Stir fry the sliced garlic to make it fragrant
Step7:Put in spare hooves. Add cooking win
Step8:Plus Li Jinji's braised sauce (because the sauce contains sugar, so there is no need to add sugar
Step9:Close the lid. Set the high pressure for 30 minute
Step10:30 minutes later. Open the lid. Take out the hoof and arm. Add a few pieces of coriander leaves to embellish it. It's delicious. Because of the high pressure, the meat is crispy. You need to be careful when you clip it out to avoid damage and affect the beauty. After all, the beauty of color is also an important part of food.
Cooking tips:There are skills in making delicious dishes.
