Red-braised pork knuckles are a highly renowned traditional Han Chinese dish in the Eight Great Culinary Traditions of China.Among them, it is well-known in Shandong cuisine.It is often an essential dish on banquet tables and many families choose to make it when guests come over.This red-braised pork knuckle has a lustrous reddish color, is soft and tender with a rich flavor, making it both delicious and sticky to eat. It is suitable for the elderly and children alike.However, because pig's trotters have a high caloric content, the elderly should not consume them in large quantities; moderate consumption is recommended.

Ingredients:Main ingredients: pork knuckles;Spices: dried red peppers, green onion, ginger, bay leaves, star anise, old-style broth, light soy sauce, brown sugar, cooking wine, and salt to taste.

　　Steps:First, clean the pork knuckles thoroughly and soak them in clean water for at least two hours as a preparation step;

Wash the green onion and cut it into segments; slice the ginger thinly and prepare bay leaves and star anise;

Take out the old-style broth from the refrigerator to thaw;Boil the pork knuckles briefly in salted water after cleaning them thoroughly.Place a small amount of dried red peppers, star anise, ginger slices, etc., into a pot with light soy sauce, old-style broth, salt, cooking wine, brown sugar, and enough water to cover;After the large fire has been turned on, transfer this mixture to a pressure cooker along with the pork knuckles. Pressure cook for about 40 minutes and then let it sit for at least four hours.Once cooked, take out the pork knuckles and place them in a large bowl, pouring over the broth;Steam for one hour;After steaming is complete, remove the dish to a serving plate. In another pot, pour the broth used to steam the pork knuckles, add cornstarch to thicken, and then drizzle it onto the pork knuckles.

A tip: There are various methods for making red-braised pork knuckles, but the key is to cook the pork until it is tender. Proper preparation of seasonings is crucial as they determine the taste; using old-style broth instead of water will enhance the flavor.

Wash the pork shanks thoroughly and soak them in clean water for at least two hours.

Clean the scallions, cut into segments; slice the ginger thinly.

Remove the old broth from the refrigerator to defrost.

After washing the pork shanks, blanch them briefly in boiling water.

In a pot, add a small amount of chili, fennel seeds, ginger slices, and other seasonings. Add old soy sauce, old broth, salt, cooking wine, rock sugar, and boiled water.

Bring to a boil.Boil for some time, then transfer the contents into a pressure cooker.Add the pork shanks, seal the lid, and cook under high pressure for about 40 minutes. Turn off the heat and let it sit for at least 4 hours.

Take out the pork shanks and place them in a large bowl.Steam for an hour;then pour the sauce over the pork shanks.

After steaming, remove the pork from the bowl and place it on a serving plate. In another pot, add the sauce used to steam the pork shanks, mix in starch to thicken, then pour this sauce over the pork shanks.

Tips:

There are various methods for making braised pork shanks, but the key is to cook the pork until it becomes tender and soft. The preparation of seasonings is crucial as it significantly affects the taste. Cooking with old broth results in a better flavor compared to using plain water.