Homeemade Recipe for Peppered Ginger Juice Pig's Foot

Friends, the large pork knuckle is here. Today, everyone just needs to learn this sauce, and you will have another method for making pork knuckles, which surely will be your main one. Don't be intimidated by the seasonings; it's actually quite easy.

Main ingredients: one pig's trotter weighing about three pounds

Sauce ingredients: soak chili peppers 20 grams of Pixian fermented broad bean paste 20 grams ginger 40 grams garlic, 15 grams cooking wine, 10 grams rice vinegar rice vinegar 15 grams sugar 15 grams soy sauce 8 grams of meat broth, 100 grams oil, 50 grams

Clean the pork knuckle and place it in cold water to cook until it boils. Skim off the foam, add several pieces of scallion, ginger slices, a few grains of cumin，

sufficient cooking wine, simmer on low heat for about four to five hours or until the pork knuckle is tender.

Soak chilies and fermented broad bean paste, chop finely; mince ginger and garlic.

Heat 50 grams of oil in a wok. Fry soaked chilies and fermented broad bean paste over medium-low heat until fragrant and red oil is released, about twenty seconds.

Add minced ginger and garlic and fry until fragrant for another twenty seconds.

Stir in soy sauce and cooking wine to cook for ten seconds, then add sugar, rice vinegar, and the broth from simmering the pork knuckle. Boil briefly for five seconds before turning off the heat.

Place the tender pork knuckle on a plate, pour our prepared sauce over it, sprinkle with chopped scallions, and enjoy.