Ingredients

1000g of pork knuckle, 4 green onions, 4 slices of ginger, 5g of rock sugar, 2 tablespoons of light soy sauce (30ml), 1 tablespoon of dark soy sauce (15ml), 2 tablespoons of cooking wine (30ml), 2 tablespoons of salt (30g), 3 star anise, 1 slice of cinnamon, 1 teaspoon of peppercorns, 1 teaspoon of fennel, 3 cloves, 4 slices of coriander, 2 grass berries

Practice

6. When the icing sugar melted into caramel color into the pork elbow

7. Pork elbow into the pot, add soy sauce, soy sauce, cooking wine

8. Then add hot water, as far as possible did not exceed the elbow, into the pot can not not be exceeded the elbow, but also with the height of the elbow about

9. If there are other dry spices at home, you can also add them together. I mainly use the grass berries, fennel, allspice, star anise, cinnamon, pepper, cloves

10. the spice mix into the seasoning bag

11. the mix after the seasoning bag into the pot, in the addition of ginger and green onion

12. pot boil on high heat, turn to medium-low heat. Ensure that the slightly open pot shape is appropriate, cover the pot and simmer for an hour

13. stewing for an hour, add salt to taste. You can turn the pork knuckle over, then cover the pot and continue to simmer for another hour

14. 2 hours later, open the lid of the pot, the soup is gradually decreasing, with a spoonful of soup ladle by ladle on the pork knuckle, the juice can be served over high heat

1.pig knuckle hair removal, clean

2.pot add enough cold water, put the pork knuckle, add 1 tablespoon of cooking wine, peppercorns and star anise

3. Don't cover the pot, and skim off the froth when it boils

4. Remove from the pot and drain, and check to see if there is any residual hair

5. Add a little oil to the pot, and add the rock sugar to the pot, and melt it over a low heat

6. When the rock sugar melts to a caramel color, add the pork knuckles

7. Add the soya sauce, soy sauce, and cooking wine to the pork knuckles after they are added to the pot

8. Hot water, as far as possible not over the pork elbow, into the pot can not not over the pork elbow, but also with the height of the pork elbow

9. If there are other dry spices at home, you can add them together. I mainly use the grass berries, fennel, allspice, star anise, cinnamon, pepper, cloves

10. the spice mix into the seasoning bag

11. the mix after the seasoning bag into the pot, in the addition of ginger and green onion

12. pot boil on high heat, turn to medium-low heat. Ensure that the slightly open pot shape is appropriate, cover the pot and simmer for an hour

13. stewing for an hour, add salt to taste. You can turn the pork elbow, and then cover the pot to continue to simmer for 1 hour

14. 2 hours later, open the lid, the soup is gradually less, with a spoon soup ladle by ladle on the pork elbow, the juice can be served over high heat