Ingredients ?

Pig's feet hind leg (less meat and more skin)

Garlic Half a head

Ginger Thumb-sized piece

Sand ginger One dollar size

Soy sauce Two tablespoons

White vinegar Half a bottle

Salt Moderate

Sugar A tablespoon or so

Monosodium glutamate 1 tsp

Water Moderate

How to Make Sweet and Sour Pork Knuckle (Sugar Colored + Pressure Cooker Version) ?

Wash fresh pig's feet

Start a pot of boiling water, put the pig's feet into the pot, a minute or so after the pig's feet whiten in color, fish out, rinse with water to clean the surface of the blood bubbles and impurities.

Picture from left to right, ginger, garlic rice, ginger, patted and spare

Heat the pan on high heat and add oil to boil until it starts to smoke a little, add sugar.

Switch to medium heat and stir with a spatula to burn the sugar to a caramel color, try to burn a little deeper color but be careful not to burn.

Pour the pig's trotters into the pan and stir-fry, so that the caramel color is evenly spread over all the pig's trotters.

Turn up the heat and pour half the bottle of white vinegar into the evenly colored pig's feet.

Add the garlic, shagreen, and ginger and toss to coat.

Add water requirements, according to the white vinegar soaked pig's feet area to decide how much water to put, try to water to each piece of pig's feet soaked to can, do not need to add too much. After boiling, add soy sauce and stir fry evenly (if the color is not very enough can then add more soy sauce appropriately), add salt, MSG, stir fry and try the taste, sweet and sour degree of deployment after transferring to the rice cooker.

Pour it into the rice cooker

Put it into the rice cooker and cook it in the rice cooker. Once it is done cooking it is ready to rise.

My portion of this seasoning still needs to be adjusted later, so I hope you can increase or decrease it according to your personal taste.