南乳炆豬手 Braised Pork Knuckle With Red Fermented Bean Curd

南乳炆豬手 Braised Pork Knuckle With Red Fermented Bean Curd


Braised Pork Knuckle With Red Fermented Bean Curd pork knuckle 1.2kg 1 red fermented bean curd (with sauce) oyster sauce 1 tbsp chu hou sauce 1tbsp dried tangerine peel 2g,
1 fructus tsaoko,
1 star anise,
2 bay leaves ginger 50g 2 shallots roughly wash the pork knuckle blanch the pork knuckle with ginger, spring onion & cooking wine wash again pour in oil when the wok is hot put down ginger & shallots put down the red fermented bean curd (leave the sauce at the bowl) cooking wine 1 tbsp put down the pork knuckle fermented bean curd sauce crystal sugar moderate amount dried tangerine peel,
fructus tsaoko,
star anise,
bay leaves add hot water cover the pork knuckle oyster sauce 1 tbsp chu hou sauce 1 tbsp braise over medium-low heat about 1 hour when the pork knuckle is soften

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