1. Cut the trotter into a pot and blanch it with cold water. Remove the scum when it floats.
2. After blanching the pig's trotter, rinse off the surface foam with clean water. Remove the water control.
3. Don't put oil in the pan, put the blanched pig's feet directly into the pan and fry until the surface is slightly yellow, pour the white wine to remove the fishy.
4. Add rock sugar and ginger. Continue to stir fry until the color is sugary.
5. Stir-fry the rock sugar to make a caramel color.
6. Expose the braised soy sauce and stir evenly.
7. Add boiling water to the trotters. Add pepper to further deodorize.
8. Transfer to a casserole and simmer for two hours on low heat.
9. After simmering for two hours, add salt and continue to simmer for 15 minutes.
10. The braised pork knuckle is ready. I deliberately saved a little more soup to make Xiaolongbao.
Tips:People must let them go last, and don't let them go early.
![Lucky for Money [old Soup Stewed Pork Knuckles] recipe](https://img.simplechinesefood.com/2a/2a5175cebb38a1020effc1e891ff4c00.jpg)
