Name: Zong Xiang Pork Knuckle
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece Pork knuckle; 6 slices Zongye; 1 small piece Cinnamon; 4 star anise; 1 piece Tangerine peel; 1 small piece ginger; 2 tablespoons salt; 1 tablespoon Braised Sauce; Some Chicken Bouillon Powder; 1/2 a spoon Sugar; 1 tablespoon Soy sauce; Some Palm leaves

Zong Xiang Pork Knuckle

by Still-good food

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

The zongxiang pork knuckle made with iron axe is not only the right time setting. It also locks in the smell of rice dumplings. When the aroma of rice dumplings penetrates into the pork knuckle, the taste is not delicious. If you have zong leaves at home, you can try it. Fatty but not greasy and refreshing beauty products are whitening tonics for female friends.

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.

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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