By summer grass li
<h2>Royalties</h2>
1 pork knuckle
3 octagons
1 tablet of cinnamon
Fragrant leaves 5 pieces
Cumin to taste
Peppercorns to taste
One green onion
Ginger slices to taste
Nutmeg 3 pcs
Bai Zhi to taste
Rock sugar 5-6 g
2 scoops of dark soy sauce
Light soy sauce 2 scoops
2 scoops of oyster sauce
2 scoops of soybean paste
<h2>Practice steps</h2>
1, pork knuckle cold underwater pot, put in ginger slices, green onion, cooking wine to boil out the foam, the top and bottom should be boiled; then rinse with warm hot water;
2, hot pan cold oil, add all the spices, onion, ginger and garlic stir-fry;
3: Add two spoonfuls of bean paste and continue to stir-fry;
4, add the appropriate amount of hot water to boil;
5, two spoons of light soy sauce, two spoons of dark soy sauce, two spoons of oyster sauce, a few rock sugar, a few dried hawthorn;
6, put the pork knuckle into the pressure cooker, pour in the cooked sauce, choose the pork knuckle /hoof mode; if there is no pressure cooker, cover the pot and simmer for two hours;
7: After the pressure cooker time is over, pour into the saucepan, add the appropriate amount of salt to high heat to collect the juice
<h2>Tips</h2>
It is best to cook it the night before and then simmer it in a pot for the night, and the next day it will be served even more
<h2>Nutritional benefits of pork knuckle</h2>
Pork knuckle tastes sweet and salty, flat, has the effect of blood veins, moisturizing skin, filling kidney essence, and strengthening waist and feet.
<h2>Dietary contraindications to pork knuckle</h2>
Pork should not be eaten with ume, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, turtles, diamond horn, buckwheat, quail meat, beef. It is not advisable to drink a lot of tea after eating pork.
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