Pickled Vegetable Pork Knuckle

Pickled Vegetable Pork Knuckle

　　Ingredients: 1 pork knuckle (1000g), 150g pickled vegetables.

　　Seasonings: sweet fermented rice, cooking wine, salt, MSG, ginger, scallions, star anise, pepper, sugar, salad oil, etc., as needed.

　　Knife skills & shaping: Scorch, scrape, and wash the pork knuckle clean. Boil it in hot water briefly to remove surface moisture. Spread with sweet fermented rice, then deep-fry in oil until golden brown; cut the pickled vegetables into approximately 3 cm segments.

　　Cooking method: Steam and boil. Place the colored pork knuckle in a large soup bowl, add cooking wine, ginger, scallions, and star anise, then steam. After steaming, cut into pieces and return to the soup bowl. Heat oil in a pan, sauté ginger and scallions until fragrant, then add the steamed pork knuckle broth, salt, pepper, sugar, and MSG to season. Add the pickled vegetables and bring to a boil, then pour over the pork knuckle in the soup bowl to serve.