A new way to eat pork knuckles: no soup or braised pork knuckles, pork knuckles are soft and delicious, not greasy, and the method is simple

1. Pork knuckles

Pig hand, as the name suggests, is the "hand" of the pig, that is, the front hooves of the pig. Hunan people call the pig's front and rear hooves pig's feet, and there is nothing wrong with saying this, because pigs walk with four hooves, but Cantonese people call the pig's front hooves "pig hands" and the pig's hind hooves "pig trotters".

The front hoof tendons are more fleshy and thicker, and the bones are few, and the hind hooves are the opposite. Moreover, the front hooves of the pig are more active than the hind hooves, so the meat is also more fragrant. Of course, the price of the front hooves of the pig is 1 to 2 yuan higher than the hind hooves of the pig.

We Hunan people must use pig's front hooves for wedding gifts, otherwise it is rude.

Pig's trotters contain a lot of collagen, which can be converted into gelatin during cooking. Gelatin can enhance the physiological metabolism of cells, so that human cells can be moisturized and kept moist.

2. Don't braise pork knuckles, try the Cantonese pork knuckle method

The most common practice of pork knuckle is braised and boiled in soup, today we will learn the practice of Cantonese pork knuckle, which is simple, nutritious and delicious

Ingredients: Pork knuckle

Ingredients: ginger, sand ginger, chives, shallots, coriander

Step 1: Slice the ginger

Wash the ginger and pat it

Chives

2 fresh pork knuckles, it is best to let the seller help us burn it, so that the taste will be more fragrant, cut in half, easy to taste, we use warm water to clean the pork knuckles several times, be sure to clean it.

Prepare a casserole, put the pork knuckles in a pot under cold water, add ginger slices, sand ginger, a green onion knot, an appropriate amount of cooking wine to remove the smell and increase the flavor, add a spoonful of salt to increase the bottom taste, first boil over high heat, turn to low heat and simmer for 50 minutes after the water boils.

After 40 minutes, remove the pig's trotters and soak them in ice water for 10 minutes

After the pork knuckle is cooled, take it out and remove the bones of the pig knuckle, at this time the pork knuckle is already soft and rotten, and the bone is easy to remove

In order to make the pork knuckle taste better, we put the pork knuckle in the refrigerator for 2 hours.

Step 2: Cut the excipients: mince the sand ginger

Finely chop the shallots

Stir-fry a sauce: This is the key to the deliciousness of this dish, heat the oil in a hot pan, put the sand ginger and shallots into the stir-fry until fragrant, add the appropriate amount of salt, the appropriate amount of light soy sauce, a little white sugar to enhance the freshness, stir-fry evenly and put it out for later use.

Step 3: After 2 hours, take out the pork knuckles, cut them into slices with a knife, then arrange them on a plate and pour the prepared sauce on top.

Garnish it with coriander, and this delicious Cantonese pork knuckle is ready, the sauce is fragrant, delicious and not greasy, and the more you eat, the better it is

To sum it up

1. The practice of pork knuckles, not braised or boiled in soup, is a bit similar to cold salad, pork knuckles must be cooked thoroughly, otherwise the bones cannot be removed.

2. The key to the deliciousness of this dish is the sauce, and sand ginger is indispensable.