Fortune Pig Hand
1.
Chop the pieces, clean them, and drain the water
2.
Prepare the ingredients, rock sugar, southern milk, bay leaves, star anise, ginger
3.
Soy sauce, oyster sauce, chicken powder mixed sauce
4.
Pour clean water into the pot, add bay leaves, star anise, ginger slices, salt, and bring to a boil, then put in the pork knuckles and cook for a few minutes on high heat until the blood floats.
5.
Use a filter basket to pick up pork knuckles, pick up star anise, bay leaves, and ginger slices and discard
6.
To fill a plate of ice water, I use the ice pack from the Mid-Autumn Festival snowy mooncakes and put it in the basin with ice cubes. The ice pack is usually placed in the frozen compartment when not in use. It can be used in series.
7.
The drained pig's hands are poured down and soaked for a few minutes and then picked up (this process is the key, using the principle of thermal expansion and contraction to quickly cool the pig skin) will be crispy
8.
Heat a small amount of oil, garlic, southern milk, rock sugar, soy sauce, and ginger slices in a hot pot and stir fry for a while
9.
Sauté until the sugar color is brown
10.
Pour down the pork knuckles, continue to stir-fry until the southern milk, the rock sugar melts and the flavor begins to overflow
11.
Add the sauce prepared in step 3, then add water to soak the pork knuckles and bring to a boil on high heat. Cover the pot and adjust to medium heat and simmer for one and a half hours
12.
Cook until the sauce is thick and almost dry (don’t boil the sauce completely dry, it will affect the taste), shovel it and start it~~
Tips:
When pork knuckles are blanched, put a spoon of salt in the pot to help remove impurities and odors, so that the flavor of the cooked meat will not be lost. When the sauce is already salty enough, salt is not needed. Make crispy pork knuckles with ice water.
