Stewed pork knuckles Remember the 3 don t put points, the pork knuckles are soft and mellow, and t

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Stewed pig's feet is a Taoist cooking, but if you want to stew pork knuckles soft and fragrant, and the soup is not fishy or greasy, you have to master some tricks.

This article will tell you about the "3 Don't Put" of stewed pig's feet, so that you can easily learn to stew pig's feet and stew pig's feet better! Stewed pork knuckles can not be put in the seasoning

1: Sichuan peppercorns

The most undesirable seasoning for stewed pork knuckles is Sichuan peppercorns. The taste of Sichuan pepper can be heavy, which will destroy the umami of the pig's feet and affect the taste of the soup. Moreover, peppercorns will also make the meat of the pig's feet turn into firewood, affecting the degree of softness. Therefore, when stewing pig's feet, don't add peppercorns.

2: Big material

In addition to Sichuan peppercorns, stewed pork knuckles cannot be enlarged. Although the ingredients are different from Sichuan peppercorns, the flavor is also relatively strong, which will mask the umami of the pig's feet themselves. In addition, the meat of the pork knuckles can be rough and affect the taste. Therefore, when stewing pork knuckles, you should also avoid enlargement of the material.

3: Cooking wine

Finally, you can't put cooking wine when stewing pork knuckles. Although cooking wine can remove the smell, adding cooking wine when stewing pork knuckles will make the soup cloudy and affect the taste of the soup. Moreover, the flavor of cooking wine is also relatively strong, which will mask the umami of the pig's feet.

Therefore, when stewing pork knuckles, be sure to avoid adding cooking wine.

How to make stewed pork knuckles more delicious

In order to make the stewed pork knuckles more delicious, in addition to mastering the correct stewing techniques, you also need to pay attention to the following points:

1.Choose fresh pork knuckles

Fresh pork knuckles are tender and have a better taste. So when buying pork knuckles, be sure to pay attention to choosing fresh pork knuckles. Fresh pork knuckles are firm and elastic, and the appearance is dry and odorless.

Choose the appropriate cooking container:

It is best to use a casserole or pressure cooker to stew the pig's feet, both of which will maintain the temperature of the stew well and make the pig's feet more tender.

Cook before simmer:

Before stewing the pig's feet, you can boil the pig's feet in boiling water to remove blood and impurities, so that the stewed soup will be clearer and not greasy.

Master the heat:

When stewing pork knuckles, the control of the heat is very important. Generally speaking, the pork knuckles are boiled over high heat until they change color, and then they are slowly simmered over low heat to ensure that the pork knuckles are both soft and flavorful.

Add the appropriate amount of vinegar:

In the process of stewing pork knuckles, you can add some vinegar in moderation. Vinegar can not only help the pig's feet stew faster, but also remove the fishy smell of the pig's feet, making the stewed pig's feet more delicious.

With the right spices:

In addition to not putting peppercorns, you can also add ginger slices, green onions, cooking wine and other seasonings to enhance the flavor. At the same time, you can also add some red dates, wolfberries and other ingredients according to your personal taste to increase nutrition and taste.

To sum up, in order to stew pork knuckles that are soft and fragrant, and the soup is delicious and not fishy, in addition to mastering the "3 don't put" tricks, you also need to pay attention to the skills of choosing cooking containers, boiling first and then stewing, mastering the heat, adding the right amount of vinegar and matching the right seasonings.