🐷Braised Pork Knuckle with Fermented red bean curd

🐷Braised Pork Knuckle with Fermented red bean curd

Ingredients: 1 pork knuckle ( 6-8 serving )

Side veggies~ black Fungus , long cabbage , baby carrots..some

Sauce: 2 small pieces fermented red bean- curd crushed , 1 small piece rock sugar crushed , sweet soy sauce 2-3 tbsp.

Steps ~ preparation.. 15 minutes

~cooking time 1 hour + 15-20 minutes

1) Add 3 tbsp white vinegar to the cooking pot , blanch the pork knuckle , rinse and drain , set aside .

~Soak the fungus , wash baby carrots and cut the vegetables into sections , set aside .

2) Put 🐷 pork knuckle into a deep pot with 1.5-2 liter water , add few sliced ginger, Sichuan pepper, star anise, dry tangerine peel, a little dark soy sauce (coloring) on medium heat until the meat is just cooked , ( slowly cook about 30-40 mins with medium heat ) Spices is better put inside a soup bag for filter purpose.

~Take out the cooked meat from the pot after cooling , and the water is retained , dish up and set aside.

3) Heat 3 table spoon cooking oil on a pan , slowly panfry the soft cooked pork knuckle side by side till fragrant , add sweet soy sauce, crushed fermented red bean curd , together with the above retained water and cook 30-35 minutes more with medium low heat 🔥 , salt to taste.

4: Finally add baby carrots first to the above, simmer for a while, ( 8-10 minutes ) then add the rest vegetable , lastly add crushed rock sugar , combine all together well till fragrant , taste and done .

Tips : the soy sauce and rock sugar added can be visually measured and the taste can be added or subtracted as desired .