Cold Pork Knuckle

Name: Cold Pork Knuckle
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 only Trotters; 1 piece ginger; 2 pieces Shallots; 6 capsules pepper; 4 teaspoons Cooking Wine; 2 teaspoons Cold soy sauce; 2 teaspoons Rong Seed Oil; 2 teaspoons Chili pepper sea pepper; 1 teaspoon Vinegar; 1 teaspoon sesame oil; 1 teaspoon Pepper oil; 1/4 teaspoon Sugar; 1/4 teaspoon MSG

by Crazy Grass (from Tencent.)

4.8 (1)

Favorite

10

Difficulty

Normal

Time

1h

Serving

2

Waxy soft and smooth, sour pepper fragrant.

Cold Pork Knuckle

1. Soak the hoof with the burnt skin in clean water for three or four hours.

2. Plane clean, and cut the pig's trotter from the joint of the hoof.

3. Put ginger and cooking wine in a pot under cold water.

4. Rinse well, put in an electric pressure cooker, put ginger, spring onion, and pepper;

5. Press for 30 minutes, remove the pressure and let cool.

6. Add cold soy sauce, vinegar, sugar, monosodium glutamate, sesame oil, pepper oil, rongseed oil, and chili pepper sea pepper to make a juice, and cut small green onions