Taishan South Braised Pork Feet

Taishan cuisine is famous for its eel rice outside, and the others are not well-known. Personally, I think that my hometown five-flavored goose, dog meat casserole, lamb casserole, and stewed pig's feet are often gray. , Just, sometimes feel a little greasy. The name of Taishan cuisine is quite large overseas, which is not related to the distribution of overseas Chinese in all corners of the world. This introduction is a braised pork knuckle in Taishan. Although this time the cooking was a bit unsuccessful, the taste was still good.

Taishan cuisine is famous for its eel rice outside, and the others are not well-known. Personally, I think that my hometown five-flavored goose, dog meat casserole, lamb casserole, and stewed pig's feet are often gray. , Just, sometimes feel a little greasy. The name of Taishan cuisine is quite large overseas, which is not related to the distribution of overseas Chinese in all corners of the world. This introduction is a braised pork knuckle in Taishan. Although this time the cooking was a bit unsuccessful, the taste was still good.

Material

Pig feet One
Garlic head The right amount
Jiujiang Double Steamed Wine 1 tsp
soy sauce The right amount
South Milk 3 ~ 5 bricks (depending on personal preference)
Pieces of sugar Big half
Red dates 20 pcs
Oyster sauce According to personal preference
Cooking oil The right amount
White rice vinegar a little

Wash and cut the pig's feet and set aside.

Bring the pan to a red heat, pour in the right amount of cooking oil, and put the garlic on top

Pour the pork feet into the pan and cook until dry. Then pour double steamed wine along the side of the pot

Add water, soy sauce, southern milk, sugar, red dates, oyster sauce, a little white rice vinegar and stir fry. Turn into a pressure cooker and simmer to collect the juice

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