1. Prepare the required materials, clean up the bought pigs' knuckles, and scald them with boiling water once. Drain and set aside.
2. Heat on a small fire, add rock sugar, stir until the rock sugar melts into a golden color and bubbles emerge.
3. Pour the drained pork knuckles into the pot, turn on medium heat, not stir fry.
4. Stir fry until the surface of the pork knuckle is evenly colored, add the ingredients and fry together.
5. Wait until the onions and garlic begin to stir fry the aroma, add light soy sauce and dark soy sauce to continue to mix and taste.
6. After stirring for a period of time, add cooking wine and enough water to submerge the pig's knuckles
7. After stirring for a period of time, add cooking wine and enough water to submerge the pig's knuckles
8. Turn to high heat, add appropriate amount of salt, and after the water is boiled, close the lid and turn to low heat to continue simmering.
9. Turn to high heat, add appropriate amount of salt, and after the water is boiled, close the lid and turn to low heat to continue simmering.
10. After simmering for about an hour, it is fine. If you like softer ones, you can continue to cook them. If the color is not enough, you can add some old soy sauces to color it.
11. After simmering for about an hour, it is fine. If you like softer ones, you can continue to cook them. If the color is not enough, you can add some old soy sauces to color it.
12. Finally, the pan is served and it is done.
13. Finally, the pan is served and it is done.
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