| Pig’s Knuckle : |
1 piece (about 1kg) |
| Seasonings : |
|
| Ginger juice : |
1/2tbsp |
| Rice Wine : |
1/2 tsp |
| chicken stock : |
1/2 cup |
| Light Soy Sauce : |
3 tbsp |
| Dark Soy Sauce : |
1/2 tbsp |
| Fish sauce : |
1 tbsp |
| Salt : |
1/2 tsp |
| Sugar : |
1 tsp |
| Tsaoko amomum : |
1 pcs |
| Water |
for Stewing |
1. Scrap off tiny hair from the knuckle, rinse. Blanch the knuckle with boiling water for about 15 mins.
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 |
2.Put the Pig’s knuckle into a pot with all seasonings. Place a mass on top of Pig’s knuckle. Then, add water to cover all ingredients.
3. Bring it to the boil, simmer for 1 hour.
4.Dish up. (Pig’s knuckle is placed on top of Pig’s Tongue.)
Recipe of Pig’s Tongue : http://letscookchinesefood.com/?p=287