Pickled Pepper Pork Knuckles
1.
Cut into pieces of pork knuckles, put the ginger slices in a pot under cold water, and bring to a boil
2.
Bring to a boil, skim off the scum from the pork knuckles, wash and set aside
3.
Put the blanched pork knuckles in a slow cooker, add an appropriate amount of boiling water and a little white vinegar
4.
Cover the pot, turn on high heat, and simmer slowly for an hour and a half
5.
Put cinnamon, Chinese pepper, bay leaves and other aniseed ingredients into the seasoning steel ball and rinse well for later use
6.
Put the seasoning balls into the pot, add ginger slices, chili pepper, sugar and salt, boil the pot together, and cook for five minutes after the water is boiled.
7.
Put the boiled water in a bowl and let it cool, then add pickled peppers and pickled pepper water
8.
After the pork knuckles are cooked, add some salt, cover and simmer for ten minutes
9.
Take the cooked pork knuckle out and put it into the prepared pickled pepper water
10.
Then add some pickled pepper water and white vinegar, so that the pork knuckles are completely immersed in the pickled pepper water
11.
Add some high spirits
12.
Cover the lid, put it in the refrigerator and soak for a whole day, and the delicious pickled pork knuckle is complete.
