Braised Pork Knuckle

Prepare the required materials, clean the purchased pig's trotters, and scald them once with boiling water. Drain and set aside.

Heat over low heat, add rock sugar and stir until the rock sugar melts into golden color and bubbles appear.

Pour the drained pork knuckles into the pot, turn to medium heat and stir-fry.

Stir-fry until the surface of the pork knuckles is evenly colored, add the ingredients and stir-fry together.

When the onions, garlic, etc. begin to stir-fry until they become fragrant, add light soy sauce and dark soy sauce to continue adjusting the color and flavor.

After stir-frying for a period of time, add cooking wine and enough water to submerge the pork knuckles

After stir-frying for a period of time, add cooking wine and enough water to submerge the pork knuckles

Turn up the heat, add an appropriate amount of salt, and after the water boils, cover the lid and turn down the heat and continue to simmer.

Turn up the heat, add an appropriate amount of salt, and after the water boils, cover the lid and turn down the heat and continue to simmer.

After simmering for about an hour, it is ready. If you like it softer, you can continue to cook it. If you feel the color is not enough, you can add some dark soy sauce to color it.

After simmering for about an hour, it is ready. If you like it softer, you can continue to cook it. If you feel the color is not enough, you can add some dark soy sauce to color it.

Finally, take it out of the pot and serve it on a plate, and it's done.

Finally, take it out of the pot and serve it on a plate, and it's done.

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