Fermented bean curd and pork knuckles---the most delicious home-cooked dish
Overview
Time flies so fast, it’s the end of the year in a blink of an eye, and the holidays are one step closer to us. Fish is looking forward to the holidays, because during the holidays, he can take the little ones back to his hometown and visit his elderly parents. In my impression, my mother is very busy at work and not very good at cooking. But every time during the Chinese New Year, my mother would buy pig's trotters, and then slowly simmer them over firewood. The stews were sticky and sticky, especially delicious, especially the feeling of the quickly melting gelatin almost sticking to the mouth. Haha, I miss it so much.
Tags
Ingredients
Steps
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Have all materials ready.
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Peel the ginger, cut into large pieces, and pat with the back of a knife.
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Wash the red yeast rice and cinnamon bark with water and set aside.
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Wash the pig's trotters and cut into pieces.
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Rinse the pot, add an appropriate amount of water, add the pig's trotters and a small amount of peppercorns and cook together until it boils and continue to cook for about 5 minutes.
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Take it out, rinse it with clean water and drain it.
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Put the bean curd into a small bowl, mash it, add cooking wine, dark soy sauce, and sugar, stir evenly, and make a bean curd juice.
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Put the pig's trotters into the inner pot of the electric pressure cooker and add fermented bean curd juice.
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Add red yeast rice and cinnamon.
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Stir evenly with chopsticks so that each piece of pig's trotters is evenly coated with the curd sauce.
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Put it into the pressure cooker and select the tendon function and juice collection function.
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After 30 minutes, the program ends. After the gas is eliminated, open it and test the taste. If the taste is not enough, you can add some salt, and then select the juice collection function again.
