Cold Pork Knuckle
1.
Use fire to get some pig hair
2.
Rinse off
3.
Then take the knife and scrape it over and over again without the dirty water on the knife
4.
Cut green onions and ginger and set aside
5.
Put it in the pot. Add green onion, ginger, and pepper, add white wine to remove the fishy, cook until the blood foam is floating, then pick up
6.
Drain the pork knuckle a little bit, create another pot, add white sugar and fry the sugar color
7.
Add pork knuckles and fry on low heat until both sides are slightly yellow. Be sure to drain the water
8.
Prepare the soy sauce, put the pork knuckle on it and roll it, then put it back in the pot and roll down the sugar color, set aside for a while to make it color
9.
Set aside for a while, put it back in the pot, add the aniseed ginger and salt, add enough water, and cook on high heat for about 20 minutes
10.
Take it out, remove the bones and cook on low heat for about an hour
11.
Then roll it up with a protective film and just tighten it up
12.
It is tight and put in the refrigerator for at least 4 hours. It will be better to cut before eating.
13.
Cut open
14.
Loading
15.
Make a juice, use vinegar, light soy sauce, salt, garlic, coriander, green onion, oyster sauce, use whatever you like
16.
Put some chili oil
17.
Although it’s a cold dish, it’s a bit fat and you can’t eat it. Boil some water in a small pot and heat it for 3 minutes.
18.
Pour in the adjusted juice, put green onions and coriander on it, it's best to make it in advance, it's more delicious
19.
Finished product
Tips:
1. The pork knuckle must be cleaned, it is best to scrape it or it will smell
2. You don't need to simmer for too long when stewing, the skin is not Q and the taste is much worse, and the basic toothpick can be easily inserted in it.
3. Be sure to tie it tightly with plastic wrap in the refrigerator, and then take it out and cut the meat more tightly
4. Add seasonings according to personal taste
