Spicy Tangerine Peel Pork Knuckle

Overview

Delicious but not greasy, full of collagen

Put the pig's trotters into a pot with cold water, add ginger slices and cooking wine, blanch over high heat to remove the fishy smell
After blanching, remove and wash, drain the water, and set aside
Wash the tangerine peel and soak it in water for later use
Pour olive oil into the casserole, add ginger and garlic and sauté until fragrant, add pork knuckles and stir-fry evenly
Add a little soy sauce, aged vinegar, and a glass of red wine
Pour the tangerine peel and the water for soaking the tangerine peel into the pot
Add yellow rock sugar and star anise, color the pork hands, add 400ml boiling water, turn to medium heat and simmer for 1 and a half hours
Half an hour before serving, add oyster sauce and dried chili peppers, turn to high heat, reduce the juice, and serve
Delicious but not greasy, full of collagen