How to Make Dongpo Pig's Belly

Those who enjoy Epo Valley Braised Pig's Claws can actually make them at home, as the method is very simple.

Epo Valley Braised Pig's Claws Ingredients Introduction

Pork Shanks (one) Scallions Ginger( ) Salt (10 grams)Flour, Cornstarch,sticky rice Rice Flour～( ) Cocoa Powder～Decorations (a little)Pumpkin Paste～Decorations (a little) Red Yeast Rice～Decorations (a little) Oyster Sauce ( ) Epo Valley Braised Pig's Claws Method:

1. Boil the pork shanks to remove hair and wash them, leaving for use.

2. Prepare materials; cut scallions into sections and ginger into slices,

Chili Cut into segments 3. Smash the rock sugar with a knife back to facilitate caramelization.

4. Boil water to blanch pork shanks, removing blood clots, for 10 minutes; dry them using kitchen paper.

5. In a pan, add a little oil and rock sugar, cooking on low heat until it turns brown.6. Put the pork shanks into the pan and caramelize them on both sides. 7. In another pan, add some oil and fry various spices; then put in rock sugar, dark soy sauce, cooking wine, salt, and water to make a broth.

8. Place the juice and pork shanks back into the pan and simmer for half an hour on medium heat. Make a cut at the back of the pork shank where it connects to the bone for better flavor penetration.

9. At this point, we will prepare decorations. Get ready with materials;

10. Mix flour, cornstarch, and sticky rice flour; add cocoa powder, red yeast rice, and pumpkin paste to make doughs.

11. Make a jar shape from the cocoa powder dough, cut the yellow dough into square pieces for covers,

12. Shape the red yeast rice dough into a wine character and attach it to the yellow cover with water.

13. Complete the decorations and place them in the pot.Steam for 15 minutes.

14. After cooking the pork shanks under high pressure for a while, let them sit for half an hour before steaming for one hour.

15. Use the juice from the pressure cooker to thicken with water starch and pour it over the de-boned pork shank.

16. Serve by pouring the sauce on top of the pork shank.Steam It will take about 15 minutes.

After the pork knuckle is cooked under pressure, let it sit for half an hour before steaming for another hour.

Pour the juice from the pressure cooker into the pot and thicken with water starch.

Drizzle the sauce over the deboned pork knuckle.