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Exclusive Steamed Pork Knuckle

Exclusive Steamed Pork Knuckle

A whole pork knuckle is blanched until tender, rubbed with dark soy for a mahogany skin, then massaged with salt, chili shreds, ginger, and garlic. Pressure-steaming yields gelatinous, fall-apart meat with deeply savory skin.

0 minNewMediumHot DishesSteamSavory

Instructions

  1. 1
    Step image

    Thaw the pork knuckle, soak to remove the blood, cut the meat slightly, but do not cut the skin. Put it in a pot of cold water and blanch it, cooking for thirty minutes.

  2. 2
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    After cooking, remove and use kitchen paper to wipe off the moisture. While hot, brush the skin with dark soy sauce.

  3. 3
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    Then mix the salt, light soy sauce, shredded chili, ginger, and garlic evenly, and rub it into the meat gaps. Marinate for 30 minutes.

  4. 4
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    Place it in the pressure cooker and steam for 30 minutes.

  5. 5
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    Release the air and open the lid.

  6. 6
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    Plate the dish.

  7. 7
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    Tastes good

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Ingredients

Main Ingredients

  • Pork knuckle
    一个
  • fermented black beans
    to taste

Auxiliary Ingredients

  • Ginger and garlic
    to taste
  • dried chili threads
    to taste

Seasonings

  • Salt
    to taste
  • dark soy sauce
    to taste
  • light soy sauce
    to taste