Pig Knuckle 1 only Shajiang 5 blocks
small onion 2 Onions 2 roots
Green onion 1 Ginger 2 tablets
White pepper Appropriate amount Salt 3 grams
Peanut oil 10 grams Cooking wine 2 scoops
Oyster sauce 1 scoop Light soy sauce 1 scoop
How to make classic Cantonese pork knuckles with ginger and ginger Cantonese classic ginger pork knuckle recipe illustration 1

Step 1

Wash pig hands to remove blood Cantonese classic ginger pork knuckle recipe illustration 2

Step 2

Pour water into the pot, add pork knuckles, ginger slices, green onions and boiled water Cantonese classic ginger pork knuckle recipe illustration 3

Step 3

Boil well and rinse with cold water to remove the foam. Cantonese classic ginger pork knuckle recipe illustration 4

Step 4

Put the washed pig's trotters into the pressure cooker, add water no more than the pig's knuckles, then smash 2 pieces of ginger and add them together with the green onions, then add salt and pepper, cooking wine, and press the pressure cooker for 12 minutes Cantonese classic ginger pork knuckle recipe illustration 5

Step 5

Take out the pressed pork knuckles and put them into ice water so that the meat becomes elastic. Let it cool and remove the water. I deboned the pork knuckles for the convenience of eating. Cantonese classic ginger pork knuckle recipe illustration 6

Step 6

Chop 3 pieces of ginger, 2 small onions, and 3 white green onions. Cantonese classic ginger pork knuckle recipe illustration 7

Step 7

Heat the oil and pour it into the chopped green onions and ginger.Cantonese classic ginger pork knuckle recipe illustration 8

Step 8

Add oyster sauce and light soy sauce, stir evenly Cantonese classic ginger pork knuckle recipe illustration 9

Step 9

Then put it into the pig's hands and mix well. Put it in the refrigerator and it will taste better. Cantonese classic ginger pork knuckle cooking techniques

1. The pressure cooker only takes 12 minutes. Don’t press for too long. 2. Sha ginger cannot be replaced with ordinary ginger.