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1. Braised pork knuckle is a traditional dish, which is quite famous in Sichuan or Cantonese cuisine. Cheng Jianshan once said in the Qing Dynasty: "Fighting is like a rich man in a red house, and the pig's trotters are ripe enough to persuade Lang to taste." He said so. This dish is rosy, fat but not greasy. 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
Dice pig's trotters and marinate with onion, pepper, ginger and wine. Dice 2 tablespoons diced oil into small tomatoes for 2 minutes, add trotters for 2 minutes, then add soy sauce, salt, cornstarch, pepper, star anise and small tomatoes for 20 minutes.
Third, other practices:
1. Boil water with half of ginger slices and shallots, blanch pig's trotters for one minute, blanch cooking wine in boiling water for another minute, remove and rinse with cold water.
2. Put the oil in the pot, put the rock sugar when the oil is cold, and melt it with a small fire. When all is melted and bubbling, add pig's trotters and stir fry for two minutes.
3. Add ginger slices and shallots, stir-fry aniseed for two minutes, pour in a tablespoon of soy sauce, stir well, add boiling water, and simmer on low heat until the trotters are soft and rotten.
4. Add salt, spiced powder and chicken essence and stew for 20 minutes. Take the juice out of the pot.
Tips Pig feet can buy cold meat cabinets, which are clean and odorless.