Braised Pork Knuckle in Brown Sauce

Braised Pork Knuckle in Brown Sauce

　　Braised Pork Knuckle in Brown Sauce

　　Braised Pork Knuckle in Brown Sauce is one of the traditional flavored dishes of Jilin

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　　This dish is made through cooking methods such as roasting, deep-frying, and braising

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　　has a bright red color

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　　is tender and falls off the bone

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　　with a soft yet aromatic texture

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　　and a rich yet not greasy taste.

　　Ingredients: 5 raw pork knuckles

　　refined salt

　　monosodium glutamate

　　scallions

　　ginger

　　star anise

　　Sichuan peppercorns

　　Preparation method: Roast the pork knuckles

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　　then soak them in alkaline water for 30 minutes, scrape and wash them clean. Heat oil in a wok to 80% heat, then fry the pork knuckles one by one until golden brown and remove them

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　　Use a knife to split the pork knuckles and chop them into 4 pieces. Heat base oil in a wok, sauté with scallions and ginger

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　　add concentrated stock

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　　Add Sichuan peppercorns, star anise, salt, MSG, and cooking wine, then bring to a boil.

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　　Simmer over low heat for two hours, remove and arrange on a plate, then pour the original sauce on top to serve.