Hello! During the Chinese New Year, my mother would slowly stew a braised pork leg on a briquette stove, add golden needles and fungus, and eat a little every day until the fifteenth day of the first lunar month. Nowadays, it is rare for me to buy a hoof leg to stew during the Chinese New Year. The red sauce is rich in oil, fat but not greasy. After stewing for two hours, the spirit is dispersed but the shape is not broken. It opens with a fork. My only requirement is that the people who eat it must relish it, otherwise the people who cook it will be boring.

Difficulty: Side dishes (intermediate)

Time: more than 1 hour

- Prepare ingredients-

1 small hoof 500 grams

1 small piece of broccoli

Half green onion

4 slices of ginger

1 star anise

1 piece of cinnamon bark

3 dried red peppers

40 ml of light soy sauce

15 ml of dark soy sauce

40 g of rock sugar

An appropriate amount of salt

20 ml of cooking wine

500 grams of oil (75 grams actually used)

15 grams of cornstarch

- Steps -

1. Accurate ingredients

2. Clean and wash the hoofs

3. Boil a pot of water, add the hoofs and cook Until cooked

4. Remove and drain the water

5. Add 500 grams of oil to the pan, and when it is 50% to 60% hot, fry the hoof legs on all sides until golden and set aside. Pour off excess oil.

6. Leave oil in the pot and add rock sugar

7. Fry over low heat until browned

8. Add onion, ginger, garlic and various spices and stir-fry< /p>

9. Add half of the pot of boiling water and bring to a boil

10. Transfer to the stew pot (I use a cast iron stew pot). After boiling again, add light soy sauce and dark soy sauce. Add the fried hoof meat and bring to a boil, then reduce heat and simmer for 1 hour. Add salt to taste, then simmer over low heat for 1 hour until the bones and flesh are separated and the meat is crispy and tender

11. Put it on a plate

12. Cut the broccoli into small florets and place on the Soak in salt water for 15-30 minutes and rinse.

13. Boil another pot of water, add a little salt and oil, blanch the broccoli for 40 seconds, take it out, turn it next to the hoof, mix meat and vegetables to add color.

14. Use 150 ml of gravy to filter out the spices, add cornstarch water to thicken it, and pour it on the hoof.

- Tips -

Tips: Jiangnan's pork belly is always rich in oil and red sauce, so the bright red color is the highlight. The accompanying broccoli can be replaced with baby cabbage. The simmering time depends on the size of the hoof. Just simmer until the bones and meat can be gently separated.

Refer to "Douguo Food"

I hope my answer will be helpful to you, and I wish you a happy life!