Braised Pork Knuckle

Method

1. 01

   Step 1

   Oyster sauce, soy sauce, braising liquid, old braising liquid, pork hock, salt, rock sugar, scallions, caramel

   

2. 02

   Step 2

   Wash the pork hock, marinate it with cooking wine, and blanch it in boiling water.

   

3. 03

   Step 3

   Tie the scallions into a knot

   

4. 04

   Step 4

   Bring the old braising liquid to a boil, then put the pork hock into the pot, add the braising liquid, bring to a boil over high heat, then reduce to low heat and simmer for two and a half hours. Remove from the pot.

   

5. 05

   Step 5

   In a separate pot, heat oil and melt rock sugar.

   

6. 06

   Step 6

   Melt the caramel

   

7. 07

   Step 7

   Add the pork hock to the broth along with salt, soy sauce, oyster sauce, scallions, ginger, and cooking wine. Bring to a boil over high heat.

   

8. 08

   Step 8

   The pork knuckle has been colored and plated.

   

9. 09

   Step 9

   Add water to the caramel coloring in the pot.

   

10. 10

    Step 10

    Dissolve the starch in cold water

    

11. 11

    Step 11

    Simmer in a pot until thickened.

    

12. 12

    Step 12

    When eating, pour the cooked sauce over the pork knuckle and sprinkle some small red and green peppers for decoration, which makes it both beautiful and appetizing.