After a long time of boiled pork knuckles, the skin part of the pig has become gelatinous. It is full of elasticity and delicious.
Ingredients of Pork knuckles stewed with wolfberry and Huadiao wine (for 4 people)
Pork knuckle 2 pounds
4-6 slices of ginger
1 green onion
1 star anise
Bay leaf 1 piece
6-8 red dates
Wolfberry 15-30 capsules
2 tablespoons of fish sauce
Huadiao wine half branch
1 teaspoon salt
1.Put the Pork knuckles in cold water and heat slowly, pour out the water after the water boils, and wash it for later use.
2.Add half boiled water, add pork knuckles, salt, ginger, green onions, star anise, bay leaves, Huadiao wine, red dates after boiling the water, boil for about 45 minutes on low heat, add wolfberry, and boil for 15-20 For minutes, add fish sauce and turn off the heat.
3.Take out the Pork knuckles and soak them in ice water for 10-15 minutes. This will make the skin of the Pork knuckles crisper.
4.Add Brine to the soup, turn off the heat immediately after boiling, let it cool, put the pork knuckles in the cold soup, and put it in the refrigerator overnight to make the pork knuckles more delicious.