Lucky Pig Knuckle

Overview

In Guangdong’s New Year’s Eve dinner, if there is no pork trotters, you won’t be able to feel the atmosphere of the New Year. Most of them are used to cook for auspicious reasons, such as making a fortune, attracting wealth, making great achievements, making windfalls, etc. These good reputations are all due to Pork trotters are a dish that is cooked differently by each family, but the vision is the same. I remember when I was a child, the whole family started to get busy on the 28th day of the year. My mother was busy making various snacks, while my father was busy killing chickens and ducks, chopping meat, and braised meat. The heavier live daddy has it all covered. Of course, the preparations are still early. The raw materials for making snacks, glutinous rice flour and rice flour, have been prepared early, and a few children are playing around. The family is gathering together, cooking delicious food, chatting, and occasionally playing and playing. Mom is scaring us. It is the Chinese New Year. You must listen to the adults, don't mess around, respect the old and love the young, and say auspicious words, so that the coming year will go well. When we were young, we really believed in our parents' instructions and obeyed them for several days. In the following days, we gradually weakened our parents' instructions and had more fun~~ Since we grew up and had our own families, this scene has become a kind of memory. Whenever the Chinese New Year is approaching, my parents must be in the same mood, hoping that the family can reunite and have a New Year's Eve dinner. Due to various reasons, this wish is difficult to realize, so the biggest experience is that the ingredients for New Year’s Eve dinner now are much richer than before, but the taste of childhood can never be found. Speaking of this, I feel a bit melancholy~

Tags

• hot dishes
• common dishes
• meat dishes
• shandong cuisine
• maternity
• winter recipes
• lunch
• chenpi
• chicken powder
• hakka huanglao wine
• nan ru
• oil
• old soy sauce
• oyster sauce
• pig trotter
• rock sugar
• zhuhou sauce
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare ingredients: pork trotters, rock sugar, Zhuhou sauce, Huanglao wine, and Nanru. (Wash the pig's hands, cut into pieces, and scrape the fine hair on the pig's hands)

   

2. 2 Boil a pot of water, put in the ginger slices and tangerine peel, and add a tablespoon of salt.

   

3. 3 Prepare compound sauce: mix 1 tablespoon dark soy sauce, 2 tablespoons soy sauce, and 1 tablespoon oyster sauce. (hereinafter referred to as compound sauce)

   

4. 4 After the water boils, add the pork knuckles and blanch for 10 minutes.

   

5. 5 Remove and soak in ice water for a while. If there is no ice water, use cold water instead.

   

6. 6 Remove and drain.

   

7. 7 Heat the pan, add appropriate amount of oil, fry the southern milk until fragrant.

   

8. 8 Pour in the pork knuckles and stir-fry for a while.

   

9. 9 Pour in Zhuhou sauce and rock sugar.

   

10. 10 Add the compound sauce and stir-fry over high heat for about 6 minutes.

    

11. 11 Pour in Huanglao wine.

    

12. 12 Add enough water to bring to a boil, cover the pot and simmer over medium heat for 80 minutes. (Amount of water for about 5 rice bowls)

    

13. 13 Simmer until a little bit of soup remains, add chicken powder, then turn off the heat and scoop up~

    

14. 14 Crispy skin, chewy~ refreshing but not greasy~