Three Cups of Pork Knuckle
1.
After thawing the pork knuckles, soak them in cold water several times, add appropriate amount of salt, marinate, and then rinse off with water.
2.
Pot under cold water, blanch the water, remove the scum
3.
Put a small amount of oil in the pot, add a cup of sugar, stir on low heat until it melts and turn off the heat.
4.
Add an appropriate amount of water to the pot and add two fennel knots.
5.
Add the pork knuckle, pour in the sugar juice, and add the ginger and garlic. Pour a glass of white wine.
6.
Pour in a glass of mixed soy sauce and light soy sauce.
7.
Add a handful of Chinese pepper and dried chili. Pork knuckle must be covered in the water. (I didn’t add so much at one time to take pictures)
8.
Bring to a boil on high heat and then boil on medium to low heat, keeping it slightly boiling, about 90 minutes.
9.
Take out the pork knuckle, add appropriate amount of tempeh and chili powder, and steam in a steamer for about 30 minutes.
10.
Add a small amount of water starch to the juice on the steaming bowl, boil it, and pour the soup onto the pork knuckle.
11.
Began to eat
Tips:
To remove the odor from pork knuckle, I used the following methods:
1. Pork knuckles are soaked in cold water many times to effectively remove blood water.
2. I marinated it in brine for a while, the pork knuckle would be sticky, rinse it off with clean water.
3. Put the water in a pot under cold water, do not cook for too long, for fear of nutrient loss.
4. Adding fennel, white wine, ginger garlic, pepper, pepper, etc. can effectively remove fishy. I added a small handful of pepper, there is no tingling at all.
You need enough time to cook pork knuckles, be patient, and cook slowly. You can use a pressure cooker to cook it, which is more convenient and quick.
