How to cook Xiaoxiang pork knuckle

Every time you enjoy a delicious dish, have you ever wondered how it is made? If I were in his place, would I be able to do the same thing? If you have this idea, then follow the editor to learn how to make Xiaoxiang pork knuckle.

1. Use eyebrow tweezers to remove hair. Put the pot on the fire, put the pig's trotter in and cook for 10 minutes to remove the blood and take it out.

2.121 Quickly throw the hot pig's trotter into the prepared cold water to make the trotter more elastic.

3.212 Chop the pig's trotter, add ginger slices, scallion segments, star anise, peppercorns, Shaoxing wine and a little salt and cook for 30 minutes.

4. Wait until the pig's trotters are cool enough, put them into a pan with 60% to 70% hot oil and fry them. Remove them from the pan after the color changes slightly.

5. Put the pot on the fire, add shredded ginger and chopped green onion and stir-fry until fragrant, then add the fried pork knuckle pieces, then add rock sugar, Shaoxing wine, MSG, salt, red pepper, star anise, bay leaves, and a little soy sauce and stir-fry for a while.

6. Add appropriate amount of water so that the ingredients just cover the pig's trotter, then simmer over low heat.

7. After the pig's hand is colored, sprinkle it with white pepper, chopped pepper, add finely shredded green onion, ginger, appropriate amount of salt, pour in red oil, stir-fry for a few times and serve.

8. Steam in a steamer for 10 minutes and set aside.

9. Place the pot on the fire and heat the oil until it is 90% hot, then add appropriate amount of balsamic vinegar (according to personal taste), then add shredded green onion, ginger and sugar.

10. Pour the soup from the steamed pig's trotter into the pot, then add sesame oil. When the soup becomes thick, pour it on the pig's trotter.

11. Features: fragrant, fresh, spicy and varied flavors

After reading my introduction, I believe you have a certain grasp of how to cook Xiaoxiang pork knuckle. So, start practicing yourself quickly, theory needs to be verified by practice.