Zong Xiang Pork Knuckle
1.
Ingredients: pork knuckle, 1 zong leaf, 6 palm leaves, appropriate amount of ginger, a small piece of tangerine peel, 1 star anise, 4 cinnamon, 1 small piece
2.
Wash the pork knuckle and remove the bones. Be careful, this is a bit difficult to pick up.
3.
Wash the zong leaves and palm leaf strips, put them in a pot and blanch them for later use.
4.
Wash the zong leaves and palm leaf strips, put them in a pot and blanch them for later use.
5.
Boil the boiled water and put the pig's feet in the blanching water, mainly to remove blood bubbles.
6.
Arrange the zong leaves neatly, put them in the pork knuckles, wrap them and tie them with palm leaves.
7.
Put it in the pot together with other washed materials.
8.
Pour in an appropriate amount of table salt.
9.
Add an appropriate amount of white sugar.
10.
Pour in the right amount of chicken essence.
11.
Pour light soy sauce
12.
Pour the braised sauce
13.
Take a chopstick and stir well.
14.
Close the lid and press the soup button.
15.
Take out the pork knuckle and remove the leaf slices.
.
16.
Finished product
17.
Finished product
18.
Finished product
Tips:
Still talking: the leaves without palm trees can be replaced with cotton rope, but don’t make them too thin or they won’t be tied up. You can pour some marinade or mix in some favorite seasonings when you eat
