Pork knuckle is a common food in daily life, often used to make various delicious dishes, with braised pork knuckle being one of the more famous methods.

Barbecue pork knuckle is also something many people are familiar with; it is soft and tender, very fragrant when eaten. Cooked pork knuckle is smooth and not greasy, with excellent texture; it truly is a delicacy. Whether for entertaining guests, as an accompaniment to drinks, or simply cooking at home, it is a great choice.

　　Ingredients:Details:

Main ingredients: one pork knuckle;

Side ingredients: oil, rock sugar, ginger, cinnamon,cumin,ginger, cassia bark, bay leaf, dried red chili,dark soy sauce,light soy sauce, cooking wine, fennel seeds,cardamom, nutmeg, yellow beans, etc.;Preparation steps:1. Clean the pork knuckle thoroughly and soak it in water for a while to remove hair. Boil it in a pot until the surface foam is gone, then take out and wash clean for later use;2. In a large pot, add enough water, chopped ginger and garlic, and other prepared spices, along with an appropriate amount of dark soy sauce and light soy sauce; bring to a boil over high heat;3. In a separate pan, add a small amount of cooking oil and rock sugar, stir-fry on low heat until melted and smoking, then turn off the heat and pour in some boiling water;4. Pour the caramelized sauce into the pot with the pork knuckle, ensuring it is fully submerged; bring to a boil over high heat, add cooking wine, then simmer until a skewer can easily pierce through the pork knuckle, then reduce heat and let it thicken before removing from heat.Tip:Before cooking the pork knuckle, soak it in clean water for some time to remove as much bloodiness as possible. The cleaner you wash the pork knuckle, the better the taste; it will not have any unpleasant odors.

Steps:

1. Clean the pork shank, soak it in water to remove dirt and hair, then blanch it in a pot for a while, removing foam from the surface, and set it aside after cleaning.

2. Add sufficient water to a pot, add chopped, and other spices, as well as appropriate amounts of and, and bring to a boil over high heat.

3. In a wok, add a little cooking oil, then add rock sugar and stir-fry it slowly until melted. Once the mixture starts smoking heavily, turn off the heat, and pour in some boiling water.

4. Pour the caramelized sauce into the pot with the pork shank, ensuring the meat is fully submerged. Boil over high heat, then simmer to cook the pork until a skewer can easily pierce it; finally, boil down the sauce before removing from heat.

Tips:

Before cooking the pork shank, soak it in clean water for some time to remove blood and impurities. The cleaner the pork is washed, the better the taste will be, without any unpleasant odor.bloodwater