Tied hooves

Name: Tied hooves
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 1 piece pork knuckle; to taste Scallion; to taste Ginger; to taste cooking wine; 1 piece Spice bag; to taste rock sugar; to taste Cinnamon; to taste Star anise; to taste Bay leaf; to taste Hawthorn; to taste dried chili; to taste Sweet bean sauce; to taste Salt; 1/2 bowl dark soy sauce

A whole pork knuckle is boned, rolled and pressure-braised with aromatics, yielding a traditional sliced cold cut with firm, savory jelly.

0 minNewHard Cold Dishes Boil Savory & Fragrant

Instructions

1
Prepare a pig's knuckle and clean it thoroughly.
2
Shave out the bone in the middle.
3
Score the surface with cross cuts.
4
Clean thoroughly, soak for one hour, and remove the blood.
5
Put cold water in a pot, add slices of ginger, green onions, and cooking wine, and blanch.
6
Cook for 10 minutes, skimming off the foam.
7
Remove and rinse thoroughly with warm water.
8
Transfer into the electric pressure cooker, add all the ingredients from the auxiliary ingredients and seasonings, along with the original broth used to cook the pork hocks.
9
Cover the pot with a lid and cook for 30 minutes.
10
Take out the pork knuckle, use a clean cloth to wrap it, and tie it tightly (you can also use plastic wrap).
11
Roll into a cylinder and place in the refrigerator to chill overnight.
12
Take out the refrigerated pork hock.
13
Open it.
14
Slice.
15
Plate it, and it's ready to eat.
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