Braised Pork Knuckle in Soy Sauce

Braised Pork Knuckle in Soy Sauce

　　Ingredients: 600g net pork knuckle. Seasonings: 2 cloves of garlic, half a scallion, 3 teaspoons of salt, 3 teaspoons of sugar, 2 teaspoons of MSG, 2 tablespoons of broth, 1 tablespoon of second broth, 0.5 tablespoon each of dark soy sauce and cornstarch, 3 teaspoons of peanut oil.

　　Preparation Method

　　　　Wash and cut the scallion into sections; mash the garlic. Coat the clean pork knuckle with dark soy sauce, then deep-fry it in warm oil until it turns a deep red. Afterwards, place it in a stewing bowl (line the bottom with bamboo skewers — add 2 tablespoons of broth, 1 teaspoon of salt, and 1.5 teaspoons of sugar), and simmer over heat for 1 hour until tender. Remove and set aside.

　　In a wok, heat 0.5 tablespoon of oil, add the mashed garlic, scallion sections, salt, second broth, sugar, MSG, and the pork knuckle. Simmer briefly, then thicken with dark soy sauce mixed with cornstarch.