Ingredients
Pig knuckles ( 3 ) | Ginger slices ( five or six slices ) |
Star anise, cinnamon and bay leaves ( appropriate amount ) | Rock sugar ( appropriate amount ) |
Five-spice powder ( appropriate amount ) | Light soy cooking wine (appropriate amount) |
How to braise pork knuckles
1.Chop pig hands into chunks and soak them in water
2.Add cooking wine and cook, skim off the foam
3. Prepare the excipients (as shown in the picture) See the table above for details)
4.Hot the pan with cold oil and add rock sugar
5.Fry until caramel color
6. Stir-fry the pork knuckles with good water control
7.After discoloration Put the auxiliary ingredients in the bowl and continue to stir-fry
8.Sprinkle the five-spice powder and light soy sauce and stir-fry to color
9.Add water to simmer
10.Pour into the casserole and continue to simmer for one and a half to two hours (low heat depends on the situation), use chopsticks to check whether it is cooked
11.When the soup is thick, add salt noodles and simmer for a while
12.Collect juice and serve on plate
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