Sichuan Spicy Pork Knuckle
Overview
In the hearts of Sichuan people, pig's trotters are also called money-grabbing hands, and when paired with fiery red chili peppers, it means prosperous. Chinese people have always been particular about asking for good luck. During the Spring Festival, whether eating at home or entertaining guests, Sichuan people will make spicy pork knuckles to have an auspicious start to the new year. The white vinegar softens the glue of the pig's trotters, while the green onion and ginger reduce the fishy smell of the pig's trotters. We have selected the top Sichuan peppercorns from Hanyuan Dahongpao and Seven Star Millet Spicy, which not only enhances the aroma of the pork knuckles but also removes their sticky texture, making them delicious, soft and glutinous, spicy and satisfying.
Tags
Ingredients
Steps
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Add water to the soup pot, bring to a boil over high heat, blanch the pork knuckles for 3 minutes, take them out, rinse off the foam with clean water, and drain the water.
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Heat the oil in the wok to 70% over medium heat, add garlic, tempeh, peppercorns and dried millet until fragrant.
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Put the drained pork knuckles into the pot, add dark soy sauce and stir-fry for 2 minutes.
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Transfer the pig's trotters and other seasonings into a casserole, add boiling water (the amount of water should cover the pig's knuckles by 2cm), bring to a boil over high heat, then reduce to low heat and simmer for 1 hour.
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Then add rice vinegar and reduce the juice over high heat.
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Sprinkle with chives, serve on a plate and enjoy.
