Pork knuckle, fermented soya bean curd, ginger, peppercorns, rock sugar, green onion, garlic, dried chili, star anise, cinnamon

Practice

1, take the right amount of fermented soya bean curd and red juice (according to the amount of pork knuckle).

2. Use a spoon to crush the nanmilk and mix well with the red juice.

3, pork knuckle cold water into the pot, add ginger and pepper blanching, blanching pork knuckle with warm water to wash the blood foam.

4, hot pan warm oil under the rock sugar fried.

5, under the pork knuckles fried sugar color.

6, under the green onion, ginger, garlic, dry chili, star anise and cinnamon stir fry flavor.

7, under the southern milk puree sauce stir fry evenly.

8, add the right amount of hot water, the next step can be moved into the casserole or pressure cooker stew until you like the degree of softness.

9, stewed pork knuckles back to the frying pan to collect the juice is complete.