Recipes
Braised Pork Knuckle with Red Fermented Bean Curd and Lotus Root
Braised Pork Knuckle with Red Fermented Bean Curd and Lotus Root
Recipe Details
The rich red fermented bean curd, the crunchy lotus root and tender pork knuckle. These three ingredients are perfect! Lotus root is nourishing and pork knuckle is full of protein. This recipe is healthy and delicious.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
In a pot, bring some water to boil. Add ginger slices and blanch pork knuckle for 5 minutes. Drain and set aside.
Step 2
In a pan, add some oil on medium heat. Add ginger slices, minced garlic and red fermented bean curd. Sauté until fragrant.
Step 3
Add pork knuckle and stir-fry. Make sure pork knuckle is coated with red fermented bean curd. Add dark soy sauce, Chinese cooking wine and toss well.
Step 4
Add lotus root, rock sugar, light soy sauce and toss well. Add water and cook until boil.
Step 5
Cover the lid and braise on medium low heat for 1 hour.
Step 6
Sprinkle with green onion. Ready to serve.
Ingredients
General Ingredients
The rich red fermented bean curd, the crunchy lotus root and tender pork knuckle. These three ingredients are perfect! Lotus root is nourishing and pork knuckle is full of protein. This recipe is healthy and delicious.
Step by Step Instructions
Step 1
In a pot, bring some water to boil. Add ginger slices and blanch pork knuckle for 5 minutes. Drain and set aside.
Step 2
In a pan, add some oil on medium heat. Add ginger slices, minced garlic and red fermented bean curd. Sauté until fragrant.
Step 3
Add pork knuckle and stir-fry. Make sure pork knuckle is coated with red fermented bean curd. Add dark soy sauce, Chinese cooking wine and toss well.
Step 4
Add lotus root, rock sugar, light soy sauce and toss well. Add water and cook until boil.
Step 5
Cover the lid and braise on medium low heat for 1 hour.
Step 6
Sprinkle with green onion. Ready to serve.