Pork knuckle is a very nutritious ingredient, and the most common method is stew. There are many ways to stew pork knuckles, and they can be combined with different ingredients to make them different. How to stew pork knuckles? The most important thing to pay attention to is to pre-treat the pig's feet, remove the hair and old skin on the pig's feet, and pour water to remove the fishy odor, so as to avoid the soup of the stewed pig's feet.
First, how to stew pork feet delicious: peanut stewed pork feet
Preparation of ingredients
100 grams of pork knuckles, 20 grams of peanuts, a little chopped coriander, a little bean sprouts, 1 tbsp light soy sauce, 1 tsp sugar, 1 star anise (large ingredient).
Method steps
The pig's feet are dehaired and washed, blanched in boiling water; peanuts soaked in water for about 6 hours.
Simmer the processed pork knuckles and peanuts together with seasonings and water for about 1.5 hours until the pork knuckles and peanuts are cooked and rotten.
Sprinkle some chopped coriander on the plate and serve with some bean sprouts next to it.
Second, how to stew pork feet delicious: river mussel stewed pork feet
800 grams of pork knuckles, 200 grams of river mussel meat, 50 grams of wild mountain pepper, 30 grams of vegetable oil, 20 grams of salt and white vinegar, 15 grams of cooking wine and ginger slices, 10 grams of green onion, 5 grams of monosodium glutamate, 1000 ml of fresh soup, a little pepper.
Blanch the pig's feet, scrape and wash them, cut them into 3 cm pieces, put them in a pot of boiling water and blanch them, remove the blood stains and let them cool and set aside.
The mussel meat is scrubbed with salt and white vinegar, cut into slices, blanched in a pot of boiling water and fished out.
Put the net pot on the high heat, add vegetable oil to 50% heat, sauté the ginger slices, add the pork knuckles, the river mussel meat is slightly simmered, cook the cooking wine and stir-fry, add the fresh soup, add the wild pepper, pour into the pressure cooker for 8 minutes and then pour into the pot.
Add salt and MSG to taste, sprinkle pepper and green onion out of the pan.
Third, how to stew pork feet delicious: winter melon stewed pork feet
Two fresh pig's feet, weighing 2,000 grams, 1,000 grams of woolly melon, tea oil, salt, chili pepper, cinnamon, ginger flakes, wheat sauce, green onion to taste.
Use a red-hot soldering iron to remove the remaining hairs from the pig's feet, scorch the skin, and put it in warm water to scrape and wash.
Cut the washed pork knuckles into lumps, sauté in tea oil in a pot until five ripe, then simmer in water over a slow heat.
After the nine are ripe, add the seasoning and the winter melon lump until the melon is ripe and the pork knuckle is deboned.
Fourth, the practice of stewing pork feet with soybeans and carrots
Pork knuckles 300 g, soybeans 30 g, carrots 50 g, ginger 10 g, butter 10 g, salt 5 g, monosodium glutamate 2 g, sugar 1 g, rose dew 2 g, a little pepper.
Pork knuckles are burned, washed and chopped into pieces, soybeans soaked thoroughly, carrots peeled and cut into pieces, and ginger peeled and sliced.
Boil water in a pot, put in the pig's feet when the water boils, and wash the carrots when they are hard.
Add pork knuckles, carrot cubes, soybeans, ginger slices, infused with clear broth, butter, salt, monosodium glutamate, sugar, rose dew wine, pepper, cover and simmer for 2 hours.
Fifth, the practice of stewing pork knuckle with bitter melon
100 grams of bitter melon, 300 grams of pork knuckles, 20 grams of soaked soybeans and goji berries, 10 grams of angelica, clear soup, ginger slices, salt, monosodium glutamate, sugar, flower carving wine.
Slice the angelica; wash the bitter melon, remove the seeds, cut into chunks; wash the pork knuckles and cut into chunks.
Bring water to a boil in the pot, add pig's foot pieces, flower carving wine, boil the blood water over medium heat, and wash it.
Add pork knuckles, bitter melon pieces, angelica, pickled soybeans, goji berries, ginger slices, salt, monosodium glutamate, sugar and flower carving wine to the stew cup, pour into the clear soup, and simmer for 1 hour.