Sha Jiang Pork Knuckle
1.
Prepare the materials.
2.
Wash the pig's trotters and cut into pieces, add ginger slices, cooking wine, and boil the bleeding foam in the pot to boil water, and pick them up.
3.
Refill a pot of water, add trotters, ginger slices, green onions, salt, pat a piece of sand ginger and cook together for about half an hour. If you like to eat softer, cook for a longer time and scoop it up after cooking. Reserve two bowls of the soup for the pig's knuckles
4.
Rinse the boiled trotters with cold boiled water and let it cool for later use (if ice cubes are better, soak the trotters in cold boiled water so that the taste will be better)
5.
Sha ginger slapped flat and chopped.
6.
Cut the onion into small pieces.
7.
Add oil to the wok and fry fragrant sand ginger.
8.
Pour some soup from the pig's trotter just now, put four spoons of soy sauce and salt (try it yourself, if the taste is heavy, add more)
9.
Pour in the onions and fry for about two minutes.
10.
Pour the fried sand ginger sauce on the trotters and sprinkle with coriander.
Tips:
The stock used in the sauce is the original broth of boiled trotters.
