Braised Five-Spice Pork Knuckle with Green Pepper Rice
A quick one-plate meal of five-spice braised pork knuckle chunks and crisp-tender green peppers in a glossy soy-oyster sauce, ladled over rice to soak up the gravy.
Instructions
- 1
Time is tight, no time to cook, making a simple risotto, preparing five-spice deboned pork knuckle.
- 2
Wash the green peppers, remove the stems, and cut into pieces. Remove the five-spice pork shank and discard the excess soup.
- 3
Add scallions, ginger, garlic, and Sichuan pepper oil to the pan, and stir-fry the green pepper pieces until just tender.
- 4
Put the five-spice pork hock in and cut it into small pieces with a spatula.
- 5
Pour in light soy sauce, oyster sauce, and cooking wine, bring to a boil over high heat, and simmer for 1 minute.
- 6
Finally, reduce the sauce over high heat.
- 7
Put it into the lunch box.
- 8
Very appetizing.
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Ingredients
Main Ingredients
- Five-Spice Pork Knuckleto taste
- Green pepper3 piece
Seasonings
- light soy sauce15ml
- Oyster sauce2 spoon
- cooking wine20ml