Southern suckling pig knuckle
Overview
Nanru is red fermented bean curd, and pig's trotters are the front legs of pigs. People in Cantonese call them pig's trotters. If you eat pig's trotters, you will get a windfall!
Tags
Ingredients
Steps
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Materials as shown.
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Pig hands fly into the water.
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Put oil in the pot, add ginger slices and shallots and sauté until fragrant.
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Add the pig's knuckles washed with flying water and stir-fry until the water dries up.
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Add light soy sauce, oyster sauce, dark soy sauce (a little bit), southern milk, and a little salt and continue to stir-fry.
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Fry until colored.
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Add water and rock sugar, bring to a boil over high heat, then reduce to low heat and simmer slowly. (I am used to stew this in a casserole)
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When the meat is tender and the juice is collected, it is ready to serve.
