Braised pork knuckle

Method

1. 01

   Step 1

   Wash the pork knuckle thoroughly and use a knife to scrape off the fine hairs and dirt. If the hairs are still there, you can burn them over a fire again to remove any remaining hairs from the skin.

   

2. 02

   Step 2

   Use cotton thread to carefully wrap the pork knuckle to prevent the skin and meat from separating during cooking.

   

3. 03

   Step 3

   Put cold water in a pot, add scallions, ginger, and cooking wine, and bring to a boil slowly.

   

4. 04

   Step 4

   Cook until the surface shrinks slightly and blood foam rises to the surface. Remove the pork hock and set aside.

   

5. 05

   Step 5

   Pour the seasoning granules from the spice packet into a pot of stock and bring to a boil over high heat.

   

6. 06

   Step 6

   In a separate pot, add an appropriate amount of Yuhuang Youzi U-flavored peanut oil and rock sugar.

   

7. 07

   Step 7

   Quickly break it up with a shovel.

   

8. 08

   Step 8

   When the rock sugar turns a dark brown color, be careful with the heat; don't use too high a heat.

   

9. 09

   Step 9

   When a large number of bubbles appear and some smoke is produced, the caramel coloring is considered successful.

   

10. 10

    Step 10

    Pour the caramelized sugar into the prepared soup pot; add the blanched pork hock, making sure the soup slightly covers the hock; bring to a boil over high heat, then add cooking wine; reduce to medium heat and simmer for a while longer.

    

11. 11

    Step 11

    After an hour, open the lid and add salt, pepper, and soy sauce to taste.

    

12. 12

    Step 12

    Simmer over medium heat for about half an hour, until the pork knuckle is well-seasoned and the skin and meat turn a deep reddish-brown. Then turn up the heat to reduce the sauce. Let it cool slightly, remove the cotton thread, and it's ready to eat.