Braised Pork Knuckle

Overview

Easy to make, quick and delicious! Not greasy or greasy.

Wash the pig's hands.
Boil the pot under cold water until the blood foam comes out and then take it out.
Wash off the blood and water scum, use a clip to remove the white hair on the outer skin, and wash again.
Heat oil in a hot pan, add ginger slices and star anise and sauté until fragrant.
Pour in the cleaned pork trotters, add a tablespoon of cooking wine and stir-fry for one minute.
Add soy sauce, light soy sauce and rock sugar and stir-fry until coloured.
Add a small spoonful of table salt.
After stir-frying, add enough water to cover the pork knuckles.
Put two dried chilies and boil.
Pour it into the pressure cooker, cover it, and press it over medium heat for about twenty minutes.
The amount of water in the pressure cooker is best to be as small as the pig's knuckle, and the heat should be medium or medium-low. Pay attention to the time so that it does not boil dry.