- Braised pork knuckle: blanch pork knuckle in boiling water, remove and rinse. Put oil in the pot, burst incense ginger and garlic, add pork knuckle stir-fry, stir-fry until slightly golden brown. Add wine, soy sauce, rock sugar, star anise, cinnamon, scallions, ginger, add water not over the pork knuckles, high heat boil, low heat and slowly simmer for 2 hours, until the pork knuckles are soft and rotten to taste.
- Sweet and sour pork knuckle: first blanch pork knuckle in boiling water, blanch for a few minutes, fish out and rinse with water. Heat a pan, add oil, add sugar, cook sugar color and add vinegar, cooking wine, green onion, ginger, salt, pork knuckle and water, cook on high heat and then turn to low heat and slowly simmer for 1 hour, until the soup is thick.
- Salt and pepper pork knuckles: First, pat the surface of pork knuckles loosely with the back of a knife, blanch them in boiling water, and then rinse and cool them in cold water. Mix flour, salt and pepper, coat the pork knuckle with flour. Pour oil into a hot pan and deep-fry the pork knuckle in the oil until golden brown.
- Pork knuckle in red oil: Blanch pork knuckle in boiling water, drain and set aside. Put oil in the pot, burst incense ginger, onion and garlic, add bean paste, chili powder stir-fry, add pork knuckle cooking, add water not over the pork knuckle, medium heat cooking for 40 minutes, until the sauce is dry can be.
- Stewed pork knuckles: blanched pork knuckles into the pot, add the right amount of water, cooking wine, ginger, scallions, large fire to boil and then turn on low heat, slowly stewed for 2 hours, until the pork knuckles are soft and flavorful, add salt to taste can be.
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