Sour Plum Pork Knuckle

Overview

This dish is often made by my husband at home in Guangxi and I like it so much that I am sharing it now. I hope everyone likes it

Stir-fry the pig's trotters in a dry pan without adding any oil. Add a little white vinegar and stir-fry until fragrant (the white vinegar is used to make the pig's trotters soft easily)
After frying until fragrant, add water to cover the pig's knuckles with a little rock sugar and simmer over medium heat (at this time, it mainly depends on the personal preferences of the softness and hardness of the pig's knuckles to determine the time. The rock sugar is added to bring out the sweetness)
Mash the sour plums (this sour plum is pickled at home and bought from outside. It is best to try the taste first. Many of them are only salty but not sour. If you really can’t buy them, you can use dried sour plums instead)
The water content is almost simmered, then you can add the pickled plums and continue to stir-fry until the flavor is absorbed
Finished product picture😁😁😁😁