Braised Pork Knuckles
1.
Wash the pig's hands, add 3 slices of ginger to a pot with cold water, boil it for 10 minutes after boiling; take it out and water it immediately
2.
Drain the water, and use tweezers to pull out the fur on the pig skin bit by bit (note that there will be a ball of hair in the gap between the toes of the pig’s toes, which is difficult to pull, just cut it with a knife)
3.
Heat the oil in a wide pot, fry the trotters until the skin is foamy and the sides are slightly yellow, then remove (I divided these amounts into two pots for frying); leave a little oil in the pot, add a lot of white sugar, and the amount of oil is enough to moisten the sugar. Turn on the medium heat and keep stirring when you see the sugar start to melt
4.
Melt it all into sugar liquid and stir for a while to turn it into an amber color
5.
Pour in the fried pig's trotters and stir-fry quickly, and evenly coat with the sugar liquid (this step is the color of the frying sugar, and the color will be very even and beautiful; if there is enough time, directly add the freshly boiled water in this step, and then add For the seasoning, be sure to heat water, and be careful that the steam burns your hands! Add more hot water, cover the pot and stew it); (I switched to a pressure cooker to save time) Add 3 slices of ginger, 2 slices of dried hawthorn, 2 slices of star anise (I used 3 broken star anise as 2), 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine
6.
Add the fried pork knuckles, pour in the hot water that has just been boiled until the knuckles are covered; press it for half an hour after the pressure cooker is steamed, and then remove the air
7.
Turn it back into the pot again, turn on high heat to collect the juice; when the soup is received half of the time, it can be seasoned twice; when the soup is received, there is only a little left, the color is red and bright, and it is out of the pot.
