Southern suckling pig knuckle

Overview

Nanru: Also called red fermented bean curd, it is a type of fermented bean curd, but the color is slightly darker.

Wash the pig hands, chop into thick pieces, add cooking wine and ginger, blanch in water and set aside
Stir-fry the spices over low heat until fragrant and set aside. Use a little oil to stir-fry the rock sugar until it turns brown. Pour in the pork knuckles, fermented bean curd and spices and stir-fry evenly. Move to a casserole
Add noodles, soy sauce, and dark soy sauce, simmer over low heat for an hour, and sprinkle with green onions
When it comes out of the pot, it’s very appetizing, isn’t it?