CHINESE PORK KNUCKLE RECIPE RECIPES
BRAISED PORK KNUCKLES RECIPE - SIMPLE CHINESE FOOD
I like to eat this kind of braised pork knuckles. It smells soft and fragrant. When you put it in your mouth, the bones will come down! This guy is really rich in collagen, his lips stick together! Fantasy skin is getting better and better! Nibbled three pieces in one go, so satisfying!
Provided by yiyi mother
Total Time 1 hours
Yield 3
Number Of Ingredients 12
Steps:
- Clean the pig's knuckles, chop small pieces, put cold water in the pot, put the pig's knuckles in, and remove the foam after boiling
- Take out the pig's knuckles and rinse them with hot water to control the moisture. Heat the wok, put a little oil, add sugar and stir-fry until the sugar turns golden brown.
- Stir fry with pork knuckles, stir fry with cooking wine and soy sauce for color
- Add green onion, ginger, garlic, pepper, aniseed, fennel, bay leaves, stir fry, add boiling water and simmer for 2 hours until the pig's knuckles are soft, and the juice can be collected over high heat.
BRAISED PORK KNUCKLES RECIPE - SIMPLE CHINESE FOOD
I like to eat this kind of braised pork knuckles. It smells soft and fragrant. When you put it in your mouth, the bones will come down! This guy is really rich in collagen, his lips stick together! Fantasy skin is getting better and better! Nibbled three pieces in one go, so satisfying!
Provided by yiyi mother
Total Time 1 hours
Yield 3
Number Of Ingredients 12
Steps:
- Clean the pig's knuckles, chop small pieces, put cold water in the pot, put the pig's knuckles in, and remove the foam after boiling
- Take out the pig's knuckles and rinse them with hot water to control the moisture. Heat the wok, put a little oil, add sugar and stir-fry until the sugar turns golden brown.
- Stir fry with pork knuckles, stir fry with cooking wine and soy sauce for color
- Add green onion, ginger, garlic, pepper, aniseed, fennel, bay leaves, stir fry, add boiling water and simmer for 2 hours until the pig's knuckles are soft, and the juice can be collected over high heat.
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