Pork knuckle fairy meat

Overview

In ancient times, trotters were considered pork offcuts, but trotters in classical Chinese refer to pig trotters, not the pork knuckles we have today. Ingredients such as pig trotters are not suitable for a banquet, but when cooked properly, they can be unexpectedly delicious. Today, I use pig knuckles instead of pig trotters to cook a dish of fairy meat mentioned by Yuan Mei in "Suiyuan Food List". This dish is very particular about steaming only soy sauce and wine. I've been tinkering with my skills and made slight improvements. Today, the richness of seasonings and ingredients has actually far surpassed the family banquets of the upper class in ancient times. I'm afraid this fairy meat cannot restore the taste of 200 years ago, but I hope it has its own unique flavor.

Tags

• hot dishes
• home cooking
• banquet dishes
• lunch
• braised soup
• doenjang
• marinade
• onions
• pork knuckle
• rice wine
• vinegar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 In fact, the preparation of braised soup is very personal. My braised soup has been used for a long time and has already been mixed with the flavors of various meats and seasonings. It is actually difficult to say how to make it, but Wang Shouyi's braised soup is still very good for making the first pot of braised soup.

   

2. 2 Boil the stewed soup, add onion, ginger, vinegar, salt, soy sauce, and bean paste to taste.

   

3. 3 Blanch the pork knuckles and simmer over low heat for one hour.

   

4. 4 Prepare a small porcelain bowl and add rice wine.

   

5. 5 Add the freshly braised pig's trotters and add the braised soup in the pot to soak the pig's trotters.

   

6. 6 Place a porcelain bowl over water and simmer over low heat or steam for one hour so that the aroma of the wine and marinade are fully mixed

   

7. 7 The soup will eventually reduce a bit, and the dish is ready when you take it out of the porcelain bowl.