Amomum Pork Hock
Pork hock, marinated and then steamed. Traditionally used to warm the spleen, stop diarrhea, regulate the middle, and calm the fetus.
Ingredients
Pork hock (washed, pierced all over with bamboo skewers)
500g
Amomum powder (sand ginseng powder)
as needed
Sichuan peppercorns (dry-fried with salt)
as needed
Salt
as needed
Scallions
as needed
Ginger
as needed
Sesame oil
as needed
Shaoxing wine
as needed
Instructions
1
Marinate
Dry-fry the Sichuan peppercorns and salt until hot, pour out and let cool until no longer too hot to handle, then rub onto the pork hock. Place in a ceramic container and marinate for 24 hours (turning once during the process).
2
Shape
Scrape and wash the pork hock again, drain off the water, sprinkle Amomum powder over the hock, roll it into a cylinder with clean cloth, then tie it tightly with string. Place in a container, add scallions, ginger, and Shaoxing wine, and steam over high heat for half an hour.
3
Re-steam
Remove and let cool until no longer too hot to handle, untie the string and cloth, then roll it up tightly and tie again. Steam for 1 hour.
4
Cool and Slice
Remove and let cool completely, untie the string and cloth, and brush with sesame oil. When serving, cut open and slice thinly.
