Braised Pork Knuckles
1.
Prepare the materials and chop the pork hand.
2.
After the pig's knuckles are chopped and washed, the clean water is boiled in a pot for 2 minutes to remove the blood water, and then removed, rinsed, and drained.
3.
Slice ginger, smash garlic, and cut green onion into sections.
4.
Heat oil in a pot, put the ginger, garlic, green onion, star anise, bay leaves, and licorice in a pot and stir fry for a nice flavor. Pour in pork knuckles and stir fry for about 30 seconds.
5.
Pour in water, the amount of water is almost less than that of pork knuckles. (If you like to eat soft skin and rotten meat, you should simmer for a longer time, and the amount of water must be sufficient)
6.
Pour in light soy sauce, dark soy sauce, cooking wine, and rock sugar.
7.
Add the shallots. After the high heat is boiled, turn to medium and low heat, and simmer for 40-60 minutes while keeping the boiling point.
8.
After the trotter is almost finished, put the lettuce in the pot and blanch it for a while to serve with the trotter.
Tips:
If you don't like to eat so soft and rotten, you can shorten the simmering time, just poke the skin of the meat with chopsticks.
Spices include star anise, bay leaf, and licorice.
