Braised pork trotters with southern milk and peanuts
Overview
Braised pig's trotters with southern milk and peanuts has always been my favorite. I like to eat the tender meat and chew the peanuts that are meaty and a little crunchy. This kind of dish seems to be only cooked during the Chinese New Year and festivals. A big pot of braised pig's trotters can last for several days
Tags
Ingredients
Steps
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Prepare the ingredients, wash and remove the hair from the pig's trotters and scrape the pig skin with a knife. Wash the mushrooms and soak them in water
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After soaking, cut the soaked mushrooms into flower shapes or cut them in half, and just peel the garlic
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Put the pig's trotters in a pot under cold water and bring to a boil over high heat. Remove the scum and rinse thoroughly
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Add a little oil to the wok, drain the water from the pig's trotters and stir-fry until slightly brown,
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Add ginger slices and garlic cloves, squeeze out the mushrooms and pour in the water, stir-fry for 2 minutes,
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Pour in the southern milk cubes and southern milk juice and stir-fry
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Add oyster sauce, light soy sauce and braised soy sauce, stir well, then pour into the electric stew pot, add peanuts, add the water for soaking the mushrooms, and add half a bowl of white wine
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Pour into the electric stew pot, add peanuts, add the water for soaking the mushrooms,
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Add half a bowl of white wine
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Add an appropriate amount of water to make it even with the meat, turn on the electric stew pot and select pig trotter soup, wait for one and a half hours, press start
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When the time is 15 minutes, the soup has reduced a lot. At this time, press the boil button to reduce the juice, and use chopsticks to turn the pig's trotters to reduce the juice, then take it out of the pot (or pour out the wok over high heat to reduce the juice)
