Spiced Pork Knuckle
1.
First wash the pig's hands; slice the ginger and peel the garlic; wash the star anise and set aside.
2.
Put the pig's knuckles in boiling water, remove the blood foam from the flying water, and drain the water for later use.
3.
Prepare a clay pot, put some oil on the bottom of the pot, add ginger, garlic and pepper.
4.
Put the pork knuckles in a clay pot and stir fry evenly with ginger, garlic and other condiments.
5.
Add 2 tablespoons of cooking wine, stir well, then add 3 tablespoons of light soy sauce, some sugar to taste, and stir-fry the pork knuckles with 1 tablespoon of soy sauce.
6.
Add appropriate amount of water, cover the pot and cook on high heat until gassing, turn to low heat and cook for half an hour, then serve.
Tips:
1. If the hairs on the pig's knuckles are not cleaned, put the pig's knuckles on the fire and roast for a while, and then scrape them with a knife.
2. The step of flying water can be omitted, instead of sauteing pork knuckles with oil and ginger slices, the smell of pigs can also be eliminated.
3. When adding water to braise pork knuckles, the water does not have to completely cover the pork knuckles, otherwise the sauce will easily overflow.
