Name: Private Kitchen Beer Braised Pork Knuckle
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork knuckle; Some ginger; Some garlic; Some parsley; Some star anise; Some Cinnamon; Some Dried chili; Some Fennel; Some Straw Mushroom Soy Sauce; Some Maggi Fresh Soy Sauce; 1 piece crystal sugar; 2 bottles beer; 1/2 cap White vinegar; Some salt

Private Kitchen Beer Braised Pork Knuckle

1. Prepare materials.

2. Prepare the seasoning.

3. Boil water in a pot and blanch the pork knuckle.

4. Then put it in the wok with the skin facing down.

5. Fry on medium and small heat until slightly yellow.

6. Add spices.

7. Then pour the beer.

8. Pour soy sauce to color.

9. Pour in Maggi Fresh Soy Sauce.

10. Add rock candy again. (Add rock sugar to make the dishes more beautiful)

11. Pour the white vinegar. (It will make the meat softer and tender, and it can also remove the fish to release the nutrients of the pork bones)

12. Start to simmer for a few minutes. (Open the lid and cook, you can get rid of the fishy)

13. Then pour into a large pot, first with the skin down, and simmer for 60 minutes on low heat.

14. Open the lid and turn over and simmer for 15 minutes. It can be easily pierced with chopsticks.

15. Simmer for another half an hour, add salt and fresh vegetables. (You can add some if you like coriander)

Tips:
Features:

Fragrant and tender

Lips and teeth leave fragrance

Endless aftertaste

Especially if you eat more skins, you can also beautify with rich collagen.

Without adding water, use beer instead of water

This is the key

Time and heat are also important