This dish replenishes fatigue and strengthens muscles and bones, the skin is crispy and the meat is rotten, fat but not greasy, one person eats classics, and looks drooling

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This dish replenishes fatigue and strengthens muscles and bones, the skin is crispy and the meat is rotten, fat but not greasy, one person eats classics, and looks drooling

Braised pork knuckle, a traditional Chinese dish that has been passed down for a long time, has conquered the taste buds of countless diners with its unique flavor and profound cultural heritage. The origins of this dish can be traced back to the Qing Dynasty and it is said that the imperial chef of the court carefully created it to satisfy the tastes of the royal family. With the passage of time, braised pork knuckles gradually moved from the court to the people, becoming a well-known delicacy.

The flavor of braised pork knuckles is characterized by its tender meat, rich soup and golden color, and you can feel the perfect blend of collagen and spices in every bite. Historically, many celebrities have praised it, such as the Qing Dynasty writer Yuan Mei in his book "Suiyuan Food List" has mentioned yellow stewed pig's feet, calling it a delicacy with "good color and flavor".

Braised pork knuckle is not only a delicacy, but also carries a rich cultural connotation. It has witnessed the development of Chinese food culture and also reflected people's pursuit of a better life. In modern times, braised pork knuckle has become an indispensable hard dish for family gatherings and friends, and its unique flavor and nutritional value allow people to enjoy delicious food while also getting healthy.

As one of the main ingredients of braised pork knuckles, pork knuckles are rich in records in ancient books and pharmacopoeia. The "Compendium of Materia Medica" mentions that pig's feet have the effect of "replenishing weakness and strengthening muscles and bones", and have a good therapeutic effect on people with weak bodies and weak muscles and bones. Soybeans, another major ingredient in braised pork knuckles, also have a record of "nourishing qi and nourishing the body, moistening dryness and quenching thirst" in traditional Chinese medicine, which has a positive effect on regulating body functions and enhancing immunity.

Cooking preparation

Main ingredients: 1000 grams of pork feet, 200 grams of soybeans.

Excipients: 20 grams of ginger, 30 grams of green onions, 10 grams of garlic.

Seasoning: 50 ml light soy sauce, 10 ml dark soy sauce, 50 ml cooking wine, 50 grams of rock sugar, 2 star anise, 1 small piece of cinnamon, 2 bay leaves, 5 dried chili peppers, appropriate amount of salt.

Nutritional information: Pig's feet are rich in collagen and have a good nourishing effect on the skin; Soybeans are rich in plant protein and trace elements, which contribute to good health.

Ingredient substitution options: If you don't like soybeans, you can replace them with peanuts or other legumes.

Cooking in detail

1: Clean the pig's feet, chop them into small pieces, blanch them in boiling water to remove the fishiness, remove them and set aside.

2) Soak soybeans for 4 hours in advance, soak until soft and rotten, and set aside.

3) Slice the ginger, chop the green onion into sections, crush the garlic and set aside.

4) Add an appropriate amount of oil to the pot, add rock sugar and stir-fry over low heat until the sugar is brown, add the pig's feet and stir-fry until colored.

5) Add ginger, green onions, garlic, star anise, cinnamon, bay leaves, dried chili peppers and stir-fry until fragrant.

6: Pour in light soy sauce, dark soy sauce and cooking wine, add an appropriate amount of water, the amount of water must not exceed the pig's feet.

7: After the heat is boiling, turn to low heat, add the soaked soybeans, and simmer until the pork knuckles are soft and the soup is thick.

Cooking tips

1. When blanching pork knuckles, you can add some cooking wine and ginger slices to help remove the smell and increase the flavor.
2. When frying sugar, you need to use low heat to prevent the sugar from frying.
3. During the stewing process, some vinegar can be added appropriately to help the pig's feet soften faster.
4. When stewing, the heat should be well controlled, first high heat and then low heat, so that the pig's feet are more flavorful.

Tips for choosing the main ingredients

When buying pork knuckles, you should choose fresh pork knuckles with a ruddy color and firm flesh. Avoid choosing stale pork knuckles with dull color and loose meat.

Anatomy of Cooking Principles

The cooking principle of braised pork knuckles is to slowly simmer the collagen in the pork knuckles to form a rich soup. At the same time, the addition of various spices makes the taste of pig's feet richer, and achieves the effect of both color and flavor.

Cooking quiz

Q1: What should I do if the pig's feet still smell fishy after blanching? A1: You can increase the blanching time, or add more cooking wine and ginger slices when blanching.

Q2: What should I do if the sugar color is fried when the sugar color is fried? A2: Immediately add a small amount of hot water and stir quickly to dilute the mush.

Q3: What should I do if the soup is not strong enough during the stewing process? A3: You can increase the simmering time appropriately, or add some mashed potatoes to increase the consistency of the soup.

Q4: What should I do if the pork knuckle is not soft enough after stewing? A4: Extend the simmering time, or press it in a pressure cooker before simmering to make the pig's feet more softenable.

Related dishes to share

1. Soybean stewed pig's trotters: With soybeans and pig's trotters as the main ingredients, add star anise, cinnamon and other spices, after slow stewing, the pig's trotters are soft and rotten, and the soup is rich.
2. Braised pork knuckles: Pork knuckles are stewed with light soy sauce, dark soy sauce, rock sugar and other seasonings, the color is bright red and delicious.
3. Spicy pork knuckles: On the basis of braised pork knuckles, add chili peppers and peppercorns to make the pork knuckles have a spicy flavor.
4. Peanut stewed pork knuckle: Replace soybeans with peanuts, and the stewed pork knuckles are also soft and rotten, with a peanut flavor.

From a health point of view, the pork feet in the yellow stewed pork knuckles are rich in collagen, which has a certain nourishing effect on the skin, but at the same time, the fat content is high, so it is recommended to eat them in moderation. When cooking, you can appropriately reduce the use of oils and fats, or increase the combination of vegetables to achieve a balanced nutrition.

The flavor of braised pork knuckle is characterized by its rich soup and soft meat, and readers are encouraged to make appropriate adjustments to their own tastes, share their own cooking experiences and opinions, and discuss how to make this dish more delicious and healthy.

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