Crispy Pork Knuckle
Overview
Every Chinese New Year, my father would fry some pork knuckles and serve them as a banquet dish for relatives when they come over. Fried pork knuckles are often seen in the market, and they are often used to make sweet and sour flavors. The skin is so crispy that it’s not enough to bite into even one or two pieces.
Tags
Ingredients
Steps
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Cut the pork trotters into pieces and wash.
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Add ginger and green onion, and blanch the pork knuckles. ,
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After blanching, you can clean the fine hair on the pig's hands.
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Put it back into the pot, add water and peppercorns, and cook until cooked.
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Take it out and drain the water, rub some white vinegar on the skin and prick the small eyes.
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Pour oil into the pot, heat until 70% hot, and fry the pork knuckles.
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Fry until the skin is slightly brown and take it out.
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Soak the fried pork knuckles in cold water.
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Return to the pot and cook for about twenty minutes.
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Prepare rock sugar, fermented bean curd, green onions, ginger and garlic.
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Put the pork knuckles into the pot.
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Add ingredients and a little water.
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Add to saucepan.
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Just select the menu function key.
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Finished product.
