Special Braised Pork Rice

Add pork knuckle, water, ginger slices, and green onions, and cook for two hours (I forgot to take photos of the cooking process such as skimming off the foam and straining the broth).

Cut the potatoes into pieces.

Cut the carrots into cubes.

Be sure to use these small onions.

Cut into small cubes.

Add cornstarch.

Mix evenly so that every piece of green onion is coated with cornflour.

Heat the pan and pour in oil.

Onion pieces coated with cornmeal.

Don't rush to stir-fry.

Wait until one side turns yellow before stirring and frying.

Observe the color.

Deeper and deeper.

Slightly a little burnt. I call it Onion Crisp.

That's fine like this. Set aside for later.

Cut a piece of pork knuckle and let it cool.

Cut into large cubes. If you want a better appearance, freeze in the refrigerator for an hour before cutting.

Prepare two more small onions and dice them.

Heat the pan and pour in oil.

Sauté the onions.

Add carrots.

Add potatoes.

Add pork knuckle soup. (During the cooking process of pork knuckle soup, you must skim off a lot of oil)

Add seafood soy sauce, dark soy sauce, and salt.

Add rock sugar.

Cover and simmer for 5 minutes.

Because the pork knuckle has already been cooked for 2 hours, the pork knuckle meat should be added later.

Add the sautéed crispy onions.

Cover with a lid and simmer on low heat for another ten minutes. It's done when the potatoes are soft.

Add the freshness of vegetables before taking it off the stove.

Plate the dish.

Let's start eating!