Baiyun Pig Knuckle

Overview

How to cook Baiyun Pig Knuckle at home

Tags

• hot dishes
• cantonese cuisine
• old man
• winter recipes
• banquet dishes
• lunch
• guangdong rice wine
• pig trotter
• white sugar
• white vinegar
• ginger
• glutinous rice
• red pepper
• salt

Ingredients

Steps

1. 1 Chop the pig's trotters into pieces and soak them in water for 3 hours to remove the blood. Change the water three times in between.

   

2. 2 Add cold water to the pot, put the pig's trotters, add 3 slices of ginger, bring to a boil over high heat, turn to medium heat and simmer for about 10 minutes, remove and clean.

   

3. 3 Add water to another pot, put in the pig's trotters, bring to a boil over high heat, turn to medium heat and simmer for about 30 minutes until the pig's trotters are cooked.

   

4. 4 Remove, rinse with cold water, let cool and drain.

   

5. 5 Peel and slice the ginger, cut the red pepper into shreds, put the water, sugar, and fermented glutinous rice into a pot and boil until dissolved. Then add vinegar and salt, turn off the heat and let cool. Strain with a mesh spoon to make a fragrant sweet and sour sauce for later use.

   

6. 6 Put the pig's trotters into a container, pour in the prepared sweet and sour sauce, cover the pig's trotters, cover and refrigerate for 12 hours.

   

7. 7 Heat oil in a frying pan, add an appropriate amount of chopped onion, fry minced ginger until slightly yellow and fragrant, add a little light soy sauce, chopped green onion, and chicken essence and mix well to form a dipping sauce.

   

8. 8 Pour the marinated pork knuckles with dipping sauce.

   

9. 9 Finished product

   

10. 10 Finished product

    

11. 11 Finished product

    

12. 12 Finished product

    

13. 13 Finished product

    

14. 14 Finished product

    

15. 15 Finished product