Braised Pork KnucklePork KnuckleThis is a traditional Chinese dish, belonging toSichuan cuisine，Hunan cuisineorCantonese cuisine.This dish uses pork knuckle as the mainingredientand is ahome-cooked mealwith delicious flavor, rich in nutrients, and with beautifying and anti-aging properties.People call pork knuckle "beauty food"Pork knuckle contains rich collagenproteinand has a lower fat content than fatty meat.It can prevent skin dryness and wrinkles, enhance skin elasticity and resilience, and make skin look younger.It has special significance in delaying aging and promoting children's growth and development.

Clean and peel the pork knuckle, remove the claws and chop it in half, then boil it thoroughly in water before placing it in cold water.Gingerand green onions, minced and set aside.Heat a small amount of oil in a wok, add rock sugar and fry until it turns purple, then add soup and adjust the color to a light red.Add pork knuckle, cooking wine, green onions, ginger, salt,Sichuan peppercornsand bring to a boil, remove the foam, and cook over high heat until the pork knuckle is colored, then reduce the heat and simmer until tender, and thicken the sauce.Main Ingredients: 750g pork knuckle, 13g salt, 13g green onions, 8g ginger, 25g oil, 25g cooking wine, 5 Sichuan peppercorns, 50g rock sugar, 1300g soup.Braised Pork Knuckle

Recipe

　　1. Clean and peel the pork knuckle, remove the claws and chop it in half, then boil it thoroughly in water before placing it in cold water.2. Minced ginger and green onions, set aside.

3. Heat a small amount of oil in a wok, add rock sugar and fry until it turns purple, then add soup and adjust the color to a light red.

4. Add pork knuckle, cooking wine, green onions, ginger, salt, Sichuan peppercorns, bring to a boil, remove the foam, and cook over high heat until the pork knuckle is colored, then reduce the heat and simmer until tender, and thicken the sauce.

3. Heat a small amount of sesame oil in a wok until it bubbles. Add the sugar and stir until it turns purple. Add the soup and adjust the color to a light red.

4. Add the pork feet, cooking wine, scallions, ginger, salt, and Sichuan peppercorns. Bring the soup to a boil, remove any foam, and cook over high heat until the pork feet are colored. Then, reduce the heat to low and simmer until the pork feet are tender. Strain the sauce and serve.