1. Scrape and wash the pigs' hands and chop them into pieces, put them in a boiling water pot to boil thoroughly, remove and rinse with clean water; wash away a part of the sauerkraut to taste, and cut into sections.
2. Put a proper amount of water on the wok and bring to a boil. Add pork knuckles, add sugar, red vinegar and cooking wine. When it is cooked, remove the water on the surface and put it in a salad oil pan that is 60% hot. When the skin is crispy in 5 minutes, pour out to control the oil content.
3. Put the pork knuckles into the pressure cooker, mix with boiling water, add ginger, cooking wine, refined salt and soy sauce, press SAIC for 15 minutes, turn off the heat and set aside.
4. Place the wok on the fire, add the salad oil to heat, add the glutinous rice, pepper, pepper, ginger and garlic cloves and fry until fragrant. Add the sauerkraut section and fry slightly, pour in the pressed pork knuckles and soup, bring to a boil again, and pour In the hot pot, serve with the prepared side dishes, and blanch them while heating.
Tips:The pork knuckles are deep-fried and then pressed. The taste is softer and glutinous, and the sauerkraut has a flavor. If you feel the soup is flavorful, add a proper amount of boiling water.
