#Hebei cuisine #Braised pork knuckle

Method

1. 01

   Step 1

   Prepare materials

   

2. 02

   Step 2

   Clean the pork knuckle and put it in a pot of cold water.

   

3. 03

   Step 3

   Blanch to remove blood

   

4. 04

   Step 4

   Remove the blanched pork knuckle and set aside.

   

5. 05

   Step 5

   Cut the scallions into sections, slice the ginger, and crush the garlic.

   

6. 06

   Step 6

   Heat oil in a wok, add rock sugar, and stir-fry over medium-low heat to caramelize.

   

7. 07

   Step 7

   Once the rock sugar has completely melted, turned brownish-red, and produces brown smoke, turn off the heat and set aside.

   

8. 08

   Step 8

   Place the blanched pork knuckle into a pressure cooker.

   

9. 09

   Step 9

   Add cold water to the level of the pork knuckle.

   

10. 10

    Step 10

    Add scallions, ginger, and garlic.

    

11. 11

    Step 11

    Add the mixture of light soy sauce, dark soy sauce, oyster sauce, and cooking wine.

    

12. 12

    Step 12

    Add chili peppers, Sichuan peppercorns, star anise, cinnamon, etc.

    

13. 13

    Step 13

    Add salt.

    

14. 14

    Step 14

    Pour the freshly cooked sugar water into the pressure cooker.

    

15. 15

    Step 15

    Pressure cook for 45 minutes, or select the tendon function.

    

16. 16

    Step 16

    Place the pressed pork knuckle back into the wok.

    

17. 17

    Step 17

    Reduce the sauce, everyone; this step is crucial for the pork knuckle to brown.

    

18. 18

    Step 18

    Pork knuckle with reduced sauce

    

19. 19

    Step 19

    Plate it up and let's eat!

    

20. 20

    Step 20

    Finished product image