Ingredients list

1000g of pork knuckle, three green onions cut into sections, 5 heads of garlic, 5 slices of ginger, 1 packet of Wang Shouyi Thirteen Spice, 2 spoons of cooking wine, 1 tablespoon of light soy sauce , a little salt and chicken essence, 2 rock sugar, 20g chili pepper

Cooking steps

1/3

Wash the pork knuckle, put it into a pot of water, add water After boiling, cook for another two minutes, remove and set aside.

2/3

Change the wok, heat the oil, add rock sugar to boil, add onion, ginger, garlic and pepper, stir-fry over low heat for two minutes, pour in light soy sauce and cooking wine , add water, the soup should cover the elbows, then add thirteen incense, and finally add the elbows.

The last step

After the high heat boils, reduce the heat to low and simmer for 40 minutes, then reduce the juice over high heat, add a little salt and chicken essence to taste. You can take it out of the pot, slice it and put it on a plate. Of course, it’s great to just hold it and nibble it.