Pork knuckles, ginger, green onions, anise, pepper, shaoxing wine, rock sugar, salt, monosodium glutamate, red chili peppers, coriander, soy sauce, white pepper, Hunan chopped peppercorns, sugar, balsamic vinegar.

Practice:

1, first deodorized. Iron pot set up, white water boiling, under the pig into the cooking. This time the fire should be strong, the water should be hot. In addition to getting rid of the stench, but also in order to tighten the skin and meat of the pig's hand, to get the texture of the sinewy;

2, about half an hour later, the pig's hand out of the boiling water, this time the feel of the hand has been quite elastic. At this point, the pork chopped into pieces, while another pot of white water;

3, the pot of water has boiled will have become a block of pork hand thrown into the pot, continue to boil, to remove blood. At this time you need to add ginger, scallion, anise, pepper, wine, a small amount of monosodium glutamate and salt, the purpose is still to remove the cold and fishy pork knuckles;

4, half an hour later, pork knuckles block out of the pot, remember to quickly throw the scalding hot pork knuckles ready to ice water, it is very simple, heat expansion and cold contraction, but it is the pork knuckles taste elasticity, long time after the torment, but do not lose in the rotten!

Speed cold tight skin, after the semi-finished product into the plate is already fragrant, pick a piece of skin more meat fall on the board, can pop up half a foot high.

5, such as pork hands thoroughly cooled, sitting spoon cleaned oil moderate, six or seven percent of the heat will be pork hand block into the frying, the color slightly changed after fishing, the pot for new oil. This frying process is to remove the block of oil within the pork knuckle, and ultimately make the finished product fat and not greasy, and improve the taste;

then hot new oil over a rapid fire, ginger and green onion sautéed flavor, down into the fried pork knuckle, and then add the rock sugar, wine, monosodium glutamate, salt, red chili peppers, anise, sesame seeds, a little soy sauce sautéed for a few moments, add an appropriate amount of water, so that the material is just no pork knuckle, and then WenHuo! Lean juice.

6, in the color of the pig's hands sprinkled with white pepper, and then pounced on the Hunan chopped pepper, and then into the thinly sliced green onions and ginger, the right amount of monosodium glutamate salt, and poured into the red oil, and then, put into the cage drawer on high heat steam;

7, fumigation takes about fifteen minutes, in the fumigation is coming to an end, the cooking juice;

8, sit in a spoon in the right amount of oil, burned to ninety percent of the heat, to enter the balsamic vinegar a number of, how much to personal taste;

9, then quickly into the sugar, onion and ginger and other condiments and a little sesame oil to continue to cook and stir-fry, pay attention to this time with granulated sugar rather than icing sugar, in order to make the juice rich, sesame oil must be put in order to have a beautiful color. At this time, the steamer in the pork knuckle has also reached the fire, out, dripping with boiling hot sauce. Can be served.