Braised pork knuckle with fermented bean curd and peanuts


Braised pork knuckle with fermented bean curd and peanuts
Braised pork knuckle with fermented bean curd and peanuts

The pig's trotter with fermented bean curd and peanuts is bright red and attractive, and the thick sauce covers the soft and rotten pig's trotter. It tastes salty and mellow, and the unique flavor of fermented bean curd permeates every bit of meat. The pig's trotter is tender and boneless, and the peanuts are dense and tasty. It is rich in collagen, protein and various trace elements, which can nourish the skin and replenish energy. It is a delicious and nutritious dish.

Ingredients

Steps

  1. Soak the peanuts in water for 1 to 2 hours in advance.
    Soak the peanuts in water for 1 to 2 hours in advance.
  2. Wash the pig's feet and cut them into small pieces. Put them in a pot with cold water, add ginger slices and cooking wine, blanch them, then remove them and drain them.
    Wash the pig's feet and cut them into small pieces. Put them in a pot with cold water, add ginger slices and cooking wine, blanch them, then remove them and drain them.
  3. Wash the pig's feet and cut them into small pieces. Put them in a pot with cold water, add ginger slices, cooking wine and peppercorns, blanch them, then remove them and drain them for later use.
    Wash the pig's feet and cut them into small pieces. Put them in a pot with cold water, add ginger slices, cooking wine and peppercorns, blanch them, then remove them and drain them for later use.
  4. Mash the fermented bean curd into a paste, add fermented bean curd juice, soybean paste, oyster sauce, light soy sauce and dark soy sauce, mix well and set aside.
    Mash the fermented bean curd into a paste, add fermented bean curd juice, soybean paste, oyster sauce, light soy sauce and dark soy sauce, mix well and set aside.
  5. prepare star anise, cinnamon, ginger slices, rock sugar and green peppercorns and set aside.
    prepare star anise, cinnamon, ginger slices, rock sugar and green peppercorns and set aside.
  6. Put a proper amount of oil in the pot, add the pig's feet after the oil is hot and fry until golden brown, then add rock sugar and fry over low heat until the sugar color comes out, until the rock sugar melts and turns into caramel color, so that the pig's feet are evenly colored.
    Put a proper amount of oil in the pot, add the pig's feet after the oil is hot and fry until golden brown, then add rock sugar and fry over low heat until the sugar color comes out, until the rock sugar melts and turns into caramel color, so that the pig's feet are evenly colored.
  7. Add sliced ginger and pour cooking wine from the side of the pot to stimulate the aroma. Then add the soaked peanuts and stir-fry evenly. Be careful not to burn them.
    Add sliced ginger and pour cooking wine from the side of the pot to stimulate the aroma. Then add the soaked peanuts and stir-fry evenly. Be careful not to burn them.
  8. Add the prepared sauce and continue to stir-fry, then add star anise, cinnamon, peppercorns, etc. and then add boiled water (do not add cold water, which will make the meat dry). Star anise, cinnamon, peppercorns and other ingredients are easier to taste when boiled than when fried!
    Add the prepared sauce and continue to stir-fry, then add star anise, cinnamon, peppercorns, etc. and then add boiled water (do not add cold water, which will make the meat dry). Star anise, cinnamon, peppercorns and other ingredients are easier to taste when boiled than when fried!
  9. Next, my kitchen "efficiency" pressure cooker makes a brilliant appearance! It can be used for stewing, boiling and braising. When the exhaust valve starts to "puff" and the timer is 12 minutes, it can be easily done. If you use a normal pot, it often takes 40-50 minutes. It is a good time-saving helper 😀
    Next, my kitchen
  10. Isn’t it tempting?
    Isn’t it tempting?
  11. Regarding Sichuan peppercorns, I have tried buying Sichuan peppercorn shells online and locally, but I always feel that the flavor is lacking. Especially with green Sichuan peppercorn shells, I know what is amazing - that unique fragrance, just a little bit, can make the dishes fragrant and delicious, and this authentic flavor is really hard to find elsewhere! Now my family's green Sichuan peppercorn shells are all sent by my family from Sichuan. It doesn't matter if you don't have it. Although it's a little less flavorful without it, you can still make delicious dishes!
    Regarding Sichuan peppercorns, I have tried buying Sichuan peppercorn shells online and locally, but I always feel that the flavor is lacking. Especially with green Sichuan peppercorn shells, I know what is amazing - that unique fragrance, just a little bit, can make the dishes fragrant and delicious, and this authentic flavor is really hard to find elsewhere! Now my family's green Sichuan peppercorn shells are all sent by my family from Sichuan. It doesn't matter if you don't have it. Although it's a little less flavorful without it, you can still make delicious dishes!
Languages
Geschmorte Schweinshaxe mit fermentiertem Tofu und Erdnüssen - Deutsch (German) version
Braised pork knuckle with fermented bean curd and peanuts - English version
Codillo de cerdo estofado con tofu fermentado y cacahuetes - Española (Spanish) version
Jarret de porc braisé avec tofu fermenté et cacahuètes - Français (French) version
Daging babi panggang dengan tahu dan kacang tanah - Bahasa Indonesia (Indonesian) version
stinco di maiale brasato con tofu fermentato e arachidi - Italiana (Italian) version
発酵豆腐とピーナッツ入り豚足の煮込み - 日本語 (Japanese) version
두부와 땅콩을 넣어 끓인 돼지 족발 - 한국인 (Korean) version
ขาหมูตุ๋นเต้าเจี้ยวและถั่วลิสง - แบบไทย (Thai) version
南乳花生燜豬手 - 香港繁體中文 (Traditional Chinese - Hong Kong) version