Red Grilled Pork Knuckles
1.
Scrape and wash the pigs' hands and chop them into small pieces. Soak in clean water for 10 minutes to remove blood.
2.
Slice the green onion, ginger and garlic, mince the chives, and prepare the seasoning for later use.
3.
Boil the pork trotter in a pot under cold water for 5 minutes, boil the water to remove the foam, remove it, and rinse with warm water to control dryness.
4.
Spread the soy sauce evenly on the skin of each pig's hoof. .
5.
Put 15 grams of oil in a flat spoon, fry the lecherous pork knuckle skin into a golden red color for oil control. .
6.
Put 15 grams of oil in the pot, add the aniseed, bay leaves, pepper, cinnamon, cumin, and green onion, ginger and garlic to medium-low heat.
7.
Then add oyster sauce, 1.5 liters of water, dark soy sauce, light soy sauce, cooking wine, salt, fermented bean curd juice, chicken powder, MSG, and then add pork knuckles. Turn the heat to a boil and pour into the pressure cooker.
8.
Start the stove again, put a little oil in the spoon, put rock sugar on a low heat and simmer it into a maroon red color, add half a tablespoon of the original soup to the sugar color, pour it into the pressure cooker and stir the original soup evenly.
9.
Bring the soup in the pressure cooker to a boil on high heat, then cover and turn to low heat and simmer for about 25 minutes. If you want to remove the bone, add another 5 minutes.
10.
After serving, use 1 tablespoon of the original soup to scour the gorgon, sprinkle a little pepper, pour the juice on the pig’s hands, and sprinkle some chopped green onions.
Tips:
You can also put the whole pig's knuckles in oil for frying, and then chop them into small pieces after frying, which is faster and easier.
