Braised Hock In Brown Sauce without bone

Put the pork trotters into the largest and deepest plate in the house, and then into the largest pot. After steaming for more than ten minutes, take half of it and put it into the plate (cook the Chinese cabbage first, see Figure 2), and eat the other half next time. The portion is large, with some fat and some lean, everyone can enjoy what they like. Next time I will try to put pickled mustard greens or bamboo shoots on the bottom of the plate, like the banquet dishes in Taiwan, it must be beautiful and tasty. Highly recommended to friends who like to eat pork trotters, you can buy it and try it~

Steamed with tofu, delicious. . . . . .

The packaging is good, I hope it tastes as good as before

Because the plastic box was torn when it arrived, I stuffed it into a large Rubbermaid 56-ounce plastic box. They are all hoofs without any bones, the meat is soft and rotten, and the skin is very elastic. It's not fat at all, because it's oily and suits my taste. If you have a strong taste, you may need to add more soy sauce and sugar before processing, but for the price, it is a great deal. It is not easy to cook the meat so softly when you cook it yourself. I will buy it again. In the photo, it is a ¼ of a leg of hoof steamed in a Datong electric cooker for five people. My 95-year-old mother has bad teeth and is very satisfied with this hoof.

After steaming it in an electric pot, it is very delicious, both fat and thin, and tastes good!

I steamed it, and the taste was a bit bland, maybe it would be better if I stew it next time.