1. Cut the pig's knuckles into pieces and wash them, prepare the ingredients (4-5 slices of ginger, 1 bay leaf, 1 star anise, 20 peppercorns, a small piece of cinnamon, one each of sand kernels and grass cardamom. If there are no sand kernels and grass cardamom, do not put them , You can also put one or two compound seasonings you like);
2. Wash the pig's knuckles in a pot under cold water, add 2-3 slices of ginger and a few peppers at the same time, boil the water over the heat, boil the water, open the lid of the pot, roll for 2-3 minutes, remove and drain;
3. Add a little more oil to the non-stick pan, the oil temperature is medium (slightly smoking), and the lid is pressed into the pork knuckles. As the pigskin will fry in the oil, remember to cover the lid without turning it, wait until the side is in full contact with the oil Turn to the other side
4. Stir-fry until most of it looks browned, turn off the heat, and wait for the pan to become less dynamic, open the lid, turn it with chopsticks, make sure that the skinny side is facing down, continue to cover the lid and cook for 1-2 minutes. Be careful not to Mumbled
5. Basically browned, keep the firepower, pour an appropriate amount of soy sauce along the side of the pot. The soy sauce is in contact with the oil in the pot for 5 seconds, add half a cup of boiling water, cover the pot, and ensure that the pot is turned vigorously for about 2 minutes;
6. Add the remaining ginger slices, a full spoonful of sugar, and a spoonful of sharp salt in the pot (you can add a small spoonful of chicken essence if you are used to adding chicken essence, so I didn't add it at home), and add boiling water to cover the ingredients;
7. After the water is boiled, there is a lot of foam, so use a spoon to skim it; then add the remaining pepper, star anise, bay leaf, cinnamon and other compound seasonings, turn to a low heat to cover the pot and simmer; about 1 and a half hours, be careful not to dry in the middle. If there is less water, add it carefully;
8. When the time is up, use chopsticks to insert it, it is very soft, prepare to harvest the juice; add 5 spoons of sugar (the spoon in the seasoning jar in the previous picture, one spoon is about 5ml), shake the pan to prevent the ingredients from sticking to the pan; (if you don't like sweetness) At this time, you can season it according to your preference, reduce the amount of sugar, add salt or fermented bean curd; if you like sweeter or want the pig's knuckles to be redder, you can increase the amount of sugar);
9. Collect the juice to complete the pan and plate.
Tips:The stewing time is not absolute. You can reduce and extend the time according to the taste you like. The 6-year-old child of the finished product I made is easy to bite; the finished product is sweet, if you don’t like the sweetness, the soup before the juice is more than the picture Sometimes, add fermented bean curd or salt to make it salty and fresh. You can also add peanuts and soybeans in the soup to stew.
