1 Peel off the outer skin of the ginger and cut into thin slices, and cut the red chili pepper into thin julienne strips. Cook the water and sugar in a pot over high heat until dissolved, then add the white vinegar and salt and remove from the heat and let cool completely to make the marinade sweet and sour sauce. 2 Clean and wash the pig's hair on the hands into boiling water for 20 minutes, then remove and rinse with running water, then soak in cold water for 1 hour.

3 Drain the pork knuckles, split them in the center with a knife and cut them into small pieces about 3cm square, then rinse them with running water. 4 Put the cut pork knuckle pieces, ginger and Guangdong rice wine into boiling water again, season with salt and cook over high heat for 20 minutes.

5 Next, fish out the small pieces of pork knuckle into ice cubes, add enough cold water to completely submerge the small pieces of pork knuckle, and chill for about 1 hour. 6 Finally, place the chilled pork knuckle cubes and shredded red chili peppers into the marinade for 6 hours.

The Story Behind the Food

Baiyun pork knuckle is one of Guangzhou's traditional famous dishes with a unique preparation method. Legend has it that in ancient times, there was a temple on Baiyun Mountain, and the young monk in the temple secretly got a pig's knuckle and wanted to cook it for dinner. The young monk secretly got a pig's knuckle and tried to cook it for dinner. Just after the pig's knuckle was cooked, when the elder was looking for him, the young monk threw the knuckle into the stream under the mountain in fear. The next day the pig's knuckle was picked up by a woodcutter, seasoned with sugar, salt, vinegar, etc., and eaten, found that its skin is crispy and meat is crisp, sweet and sour, and this method of preparing pig's knuckle has been spread. Because it originated in Baiyun Mountain, it is called "Baiyun pork knuckle". It is said that the most sophisticated "Baiyun pork knuckles" are still soaked in the water from the Nine Dragons Spring on Baiyun Mountain.

Tips

When marinating the pork knuckles in the sweet and sour sauce, it is best to store them in the refrigerator.

When chopping the pork knuckle, it should be chopped as small as possible, otherwise it will not be easy to marinate and taste.