Braised Pork Knuckle

Name: Braised Pork Knuckle
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Pork (back elbow); 15g salt; 20g crystal sugar; 2 sections shallot; 2 tablets ginger; 2 pcs star anise; 10 capsules pepper; 2 small pieces Cinnamon; 2 tablespoons Cooking Wine; 2 tablespoons Soy sauce; 1 Licorice; 1 piece Tsaoko

by Kitchen love

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Holiday! Seeing that the colleagues in the office are successively returning home with large and small bags, and I have become so uncomfortable. I am anxious to go home to see the children. I will say that I did it. I can drive back together tomorrow and the day after tomorrow. Home, but I can't wait anymore, join in the fun and grab a train ticket and fly home!

Braised Pork Knuckle

1. Remove the hair from the pork knuckle, wash it with clean water, put it in a pot of cold water to blanch the bleeding water, skim off the foam, remove and dry it for later use

2. Put water in the casserole and put the pork knuckle in

3. Then add green onions and ginger

4. Mix the spices and put them in the seasoning box

5. Add the spice box and all the seasonings to the pot so that the water does not cover the pork knuckle as much as possible; after the high heat is boiled, turn to medium and low heat to ensure that the pot is slightly boiled, cover the pot and simmer for an hour

6. After simmering for an hour, you can turn the pork knuckle to one side, and then cover the pot and continue to simmer for an hour. When the soup is thick, turn off the heat and take it out of the pot.