Wrinkled Skin Braised Pork
Wrinkled Skin Braised Pork is a classic Sichuan winter home-style dish, with pork knuckle and Hanyuan snow peas as its core ingredients, prepared by first bringing the mixture to a boil over high heat, then simmering over low heat.
Ingredients
pork knuckle
1
pork bones
several
large snow peas (washed)
500 g
scallion (tied into a knot)
20 g
ginger (crushed)
20 g
star anise
1
fine salt
8 g
MSG
1 g
cooking wine
15 g
cool fresh broth
2500 g
Instructions
1
Prepare Ingredients
Scrape the pork knuckle clean, blanch it together with the pork bones in boiling water. Wash the snow peas. Crush the ginger, tie the scallion into a knot.
2
Braise and Stew
Use a clay pot or aluminum pot, line the bottom with pork bones, add the pork knuckle, snow peas, ginger, scallion, star anise and fine salt, then pour in the cool fresh broth. Bring to a boil over high heat, then reduce to low heat and stew until the pork knuckle and snow peas are tender. Remove the ginger and scallion, transfer to a serving dish, add MSG and serve.
