Dongpo Pig Knuckle

Dongpo Pig Knuckle

1. Prepare the required materials

2. Soak the pork knuckle in clean water for a while, soak the bleeding water

3. Boil in hot water for a while to remove the oil

4. Pour out the controlled water, and then burn it on the fire. If the surface is slightly burnt, wipe off the black surface with a scouring pad and rinse it off.

5. Put in cold water to make the meat firm

6. Put it in a casserole and simmer for a while

7. First chop the ginger finely and put it in a basin

8. Add bean paste and chili powder

9. Stir evenly, heat the salad oil

10. Pour the boiled salad oil and stir

11. Leave the oil in the pot, put the chopped pepper in

12. Add the stirred ginger and stir fry until fragrant

13. Put in MSG and chicken essence after serving

14. Add sugar, vinegar, sesame oil, and mix well

15. Put white wine, peppercorns, ginger, and green onions in a casserole, simmer over low heat until the elbows are soft, then turn off the heat

16. Pour the adjusted juice after taking it out

17. Steam for about five minutes

18. After taking it out, pour two tablespoons of elbow juice and sprinkle with coriander.