Accessories: green onions, ginger, sesame leaves, white pepper, cooking wine, salt

Steps:

1, the pot to receive a sufficient amount of cold water, put ginger, green onion, pour the cooking wine. 2, cut into small pieces of the pork knuckles in the pot, boiled when you can fish out. Cook it this way once to get rid of the smell. 3, reconnect the pot with cold water and add the pork knuckles. Cut two slices of ginger, take a few aromatic leaves and a little white pepper into a tea bag, and then put it into the pot, bring to a boil over medium heat and then turn down the heat to simmer the pork knuckles for about half an hour. 4: While the pork knuckles are simmering, make the marinade. For the marinade, use ginger, plums, rock sugar and white vinegar.5 Put all the ingredients into a pot and pour in water (just enough to marinate the pork knuckles).6 Bring to a boil over low heat and cook for about 10 minutes, then turn off the heat and let the marinade cool naturally so that the marinade becomes flavored.7 The pork knuckles will be done in about half an hour, but don't overcook them.8 Pass the pork knuckles under cold water to wash off the mucus on the surface. 9, then soak it in cold water to cool it down fully. 10, when the pork knuckle is cooled down and the marinade is cooled down, you can marinate it. But remember to put the pork knuckles into the marinade before adding some salt to taste.11, and then put the pork knuckles into the lid into the refrigerator overnight marinade, the second day into the texture of crisp, sweet and sour taste of the plum pork knuckles not oily and not greasy.