Recipe for braised pork knuckles with red lotus root

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  1. Prepare a portion of fresh pig's trotters and chop them into pieces for later use.

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  2. Put the pig's trotters into the pot with cold water, add an appropriate amount of ginger slices and blanch them

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  3. Boil water to remove blood foam

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  4. Clean the pig's trotters piece by piece and control the water for later use

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  5. Heat the pan with cold oil and stir-fry the pig's trotters.After a while, add cooking wine and light soy sauce and stir-fry evenly

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  6.Add a few drops of dark soy sauce and stir well

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  7.Add ginger slices, bay leaves, peppercorns, star anise, and appropriate amount of cold water

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  8.Cold water should cover twice the height of the pig's trotters.Add as much water as possible, bring to a boil over high heat, then turn to medium heat and simmer for 40 minutes

• 9. Stew the pig's trotters until almost cooked, add the lotus roots and stew together, add salt by the way, and continue to cook until the lotus roots are cooked

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  10.Finally, use high heat to reduce the juice.(If you like this color, you don’t need to add dark soy sauce.If the color in the picture is too light, you can add an appropriate amount of dark soy sauce.)

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  11.Put the trotters on the plate directly!

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  12.Min Ruyi’s work ~ Braised Pork Knuckles with Lotus Root ~ Finished Picture