Braised Pork Knuckle

Overview

Delicious pork knuckles must have several characteristics to be perfect: soft enough, elastic enough, and tasty enough

Main ingredient: pig's trotters
Condiments
Chop the pig's trotters into small pieces and remove the hair from the pig skin. Soak the pig's trotters in clean water for 1 hour, changing the water halfway.
Put water in the pot, enough water to cover the pig's trotters. Add two slices of ginger and a section of green onion to the water, along with an appropriate amount of cooking wine.
Put the pig's trotters into the pot and turn on the heat.
After the water boils, continue heating for 20-30 minutes. At this time, there will be a lot of dirty foam.
Remove the pig's trotters and quickly rinse them with cold water 2 or 3 times to remove any dirt.
Place the pig's trotters in a rice cooker or pressure cooker, add the spices and onion and ginger.
Add appropriate amount of cooking wine.
Add appropriate amount of light soy sauce.
Add appropriate amount of dark soy sauce.
Add a little bit of vinegar.
Add boiling water to the pot to cover the pig trotters.
Heat in a rice cooker or pressure cooker. I use Fuqua's universal stew function and set the timer for 30 minutes.
After simmering for 30 minutes, the water has basically not reduced.
Pour the pig's trotters and soup into the wok, add an appropriate amount of rock sugar and heat over high heat. At this time, you can taste the soup. If it tastes weak, add some salt.
Remove from the pot when the soup dries up.
Let’s eat~