Hua Mei Pig Knuckle

Scrape and clean the chopped pig hands, blanch them and then rinse them with cold water, drain and set aside; slice the ginger and set aside

Heat a small amount of oil in a pan and sauté the ginger slices until fragrant. Add the pork knuckles and stir-fry for a while

Move the pork knuckles into the clay pot, add plums, rock sugar, and two spoons of fresh soy sauce

Add water until the pork knuckles are almost covered

Cover and bring to a boil over high heat, then simmer over medium to low heat

During this period, open the lid and flip it over with chopsticks to prevent the bottom from getting burned

When the juice is almost reduced, add a little salt (I added about 1/4 teaspoon, you can taste it, don’t add if you think the taste suits you)

Turn off the heat. Sprinkle in a little chopped green onion and serve it in the original pot or on a plate

I'm too lazy to serve it in a clay pot, so let's just take a look!

Overview