-
Wash and clean
the pork knuckle.
-
First put in
hot water (the water should cover the knuckle).
-
Cook for 5
minutes.
-
Scoop then cool
under cold running water.
-
Use a knife to
scrape the pork skin clean. Wipe dry.
-
Diagonally
slice spring onions.
-
Soak the
soybeans in water for 3 hours, then wash clean and drip dry.
-
Heat 4 cups oil
in a wok.
-
Put pork
knuckle in and deep-fry until golden brown.
-
It is better to
cover with lid while deep-frying to prevent oil from splattering.
-
Leave 2
tablespoons oil in the wok.
-
First stir-fry
spring onions and ginger until fragrant.
-
Add pork
knuckle, wine, soy sauce, star anise, rock sugar and stir-fry.
-
Add soybeans
and water to cover pork knuckle.
-
Bring to boil,
then braise over low heat for 1 hour until pork and soybeans are both
soft.
-
Serve hot.
