Hua Mei Pig Hand
| Pig Knuckle One | Hua Mei Ten pieces |
| Ginger Appropriate amount | onion Appropriate amount |
| Cooking wine Two spoons | Star anise 1~2 pieces |
| Fragrant leaves Two slices | Rock Sugar 80g |
| Light soy sauce Two spoons |
Step 1
Soak the plums in water and set aside.
Step 2
Pour cold water into the pot, add ginger slices, green onion knots, and a spoonful of cooking wine. Bring to a boil and remove the foam.
Step 3
Wash the remaining scum from the pig's hands.
Step 4
Add 80g of rock sugar to the hot pan with cold oil, stir-fry over low heat to get the sugar color, add the pork knuckles and stir-fry until the pork knuckles are coated with sugar color, add some garlic slices to increase the aroma, add one spoon of cooking wine and two spoons of light soy sauce, stir-fry until the skin of the pig's wrists is slightly charred That’s it.
Step 5
Take a high-temperature casserole and pour the pork knuckles into it.
Step 6
Pour in the soaked plum water and add water to cover it.
Step 7
Add onions, ginger, star anise, bay leaves, and a spoonful of rock sugar, bring to a boil over high heat, then turn to low heat, cover and simmer for 40 minutes.
Step 8
Open the lid and stir during this time.
Step 9
Cook until the soup thickensIt's ready to be cooked. Chopsticks can be easily inserted into it and the texture will pop.
Step 10
The sweet and sour taste is very appetizing. Cooking tips for Hua Mei Pig Knuckles
