Braised Pork Knuckle

Prepare the ingredients: dark soy sauce, Yipin fresh soy sauce, sugar, ginger, oyster sauce, pepper, aniseed, corn oil, rock sugar

I bought fresh big pork knuckles at the market. I really thought about it and thought about tossing it in order to prepare it for the meat to be thickened

Soak the pork knuckles in water for a while and then clean off the fur on the pig skin

Add water to the pot and boil and blanch the pork knuckles

Blanch the pork knuckle until it changes color and removes impurities and congestion

Immediately rinse the super good pork knuckles in cold water, drain and set aside

Add water to the pot to cover the pork knuckles, add seasoning dark soy sauce, first-grade fresh soy sauce, Sichuan peppercorns, aniseed, ginger, oyster sauce, sugar and salt and start frying the big pork knuckles

Turn on high heat for 30 minutes and then turn on medium to low heat for about 50 minutes

Get rock sugar ready

Heat the oil in a pot over low heat, add rock sugar and stir-fry

Fry the rock sugar until it melts. Don’t rush. Don’t fry for too long. The sugar will become bitter

After frying the rock sugar, add an appropriate amount of water, then add oyster sauce, Yipinxian soy sauce, salt, and MSG for fresh seasoning

Finally, put the blanched pork knuckles into the prepared soup and simmer for a while. When the soup thickens, reduce to low heat to reduce the juice

Arrange lettuce on the plate and set aside

Put the cooked pork knuckles on the plate

Pour the juice from the pot evenly over the pork knuckle

Looking at this pork knuckle is so tempting

The taste is beyond praise, it melts in your mouth and leaves a fragrance on your lips and teeth

It is a must-have dish for entertaining friends and family

Are you guys tempted?

Time is changing, and so are people. So when you meet, please be grateful; when you fall in love, please cherish it!

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