expansion:
1. Braised pork knuckle is a traditional famous dish, which is well-known in Sichuan cuisine or Cantonese cuisine. In Qing Dynasty, Cheng Jianshan once said, "Fight like a rich family in a red house, and the pig's trotters are familiar enough to persuade Lang to taste." That's what he said. The dish is ruddy and has a fat but not greasy taste. Pig's feet are rich in collagen, which makes people's skin tender and moist after eating, and has the functions of dredging mammary glands, filling kidney essence, strengthening waist, strengthening feet and nourishing blood. Therefore, this dish is a good tonic for men, women and children.
second, the production process
the pork feet are diced and pickled with onion, pepper, ginger and wine, and 2 tablespoons of diced oil of small tomatoes are put in the pork feet for 2 minutes at high power, and then the soy sauce, salt, raw flour, pepper, star anise and small tomatoes are added for 2 minutes at high power.
Third, other practices:
1. Boil boiling water with half of ginger slices and shallots, and blanch the pig's feet for one minute. When the water boils, put the cooking wine and continue to cook for one minute, then take out the supercooled water and rinse it off.
2. Put the oil in the pan, cool the oil and put the rock sugar, and melt it with low fire. When it is all melted and bubbling, add the pig's feet and stir fry for two minutes. Just take the juice out of the pot.
Tips Pig feet can buy a chilled meat cabinet, which is clean and has no odor.