Wuxi Braised Pork Knuckle - Slightly Sweet, Tender, and Chewy - Loved by Family and Friends

Ingredients: 500g pork knuckle, 1 small segment of scallion, 2 slices of ginger, 3 cloves of garlic, 3g of cinnamon stick, 1 star anise, 4 cloves of cinnamon, 1 teaspoon of fennel seeds, 1 tablespoon of aged soy sauce, 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar, 4 tablespoons of fermented bean curd juice, 1 disposable tea bag

Instructions: 1Cut scallion into segments, cut garlic in half, put water in the pot, put pork knuckle into water for 1 hour to fully bleed out the water. 2Put pork knuckle into boiling water to change color, take it out, rinse it clean, pour out the water and don't use it. 3Cinnamon stick, star anise, cloves of cinnamon, fennel seeds, put them into a disposable tea bag. 4Put enough oil in the pot, heat the oil, put pork knuckle to pan-fry until the surface turns yellow. 5Pour out the oil in the pot, put scallion, ginger, and garlic to stir-fry. 6Add cooking wine, aged soy sauce, light soy sauce and sufficient hot water, bring to a boil, add sugar and fermented bean curd juice, put in tea bag. 7Cook over low heat for at least 90 minutes, then use high heat to reduce the remaining soup.

Editor: Big Y

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