鎮江醋浸豬手💞 一支鎮江醋🧡一隻急凍豬手🧡 變出上海名菜🧡 簡單🧡 美味🧡 彈牙🧡 舐舐脷🧡

⬇️English recipe follows⬇️⬇️
糖醋豬手
材料：
急凍豬手一隻
鎮江醋
蔥2條（切段）
程序：
1. 豬手，清水解凍。
2. 預備一鑊水，豬手，放鑊內，加入米酒一湯匙及粗鹽一湯匙，大火滾起，烚豬手至完全滾起，清水沖洗乾淨，擎乾水。
3. 洗乾淨鑊。
4. 在鑊內，加入蔥段，同時放豬手，加入：
a. 鎮江醋500毫升
b. 清水500毫升
c. 冰糖一大粒
大火滾起，轉最慢火，冚蓋，留一條縫隙，燜45分鐘。
5. 過了25分鐘，反轉豬手，冚蓋，留一條縫隙，繼續燜25分鐘。
6. 豬手，燜好，熄火，焗30分鐘，放碟上。
7. 灑適量黑胡椒碎在豬手上。
8. 完成，可享用。
Braised sweet and sour pork knuckle
Ingredients:
Frozen pork knuckle 1 No.
Zhenjiang vinegar
Green onion 2 Nos. (in lengths)
Steps:
1. The pork knuckle, defrost in tap water.
2. Get ready for a wok of water. The knuckle, put in it. Add in 1 tbsp of rice wine and 1 tbsp of cooking salt. Heat up at high flame until the knuckle is totally boiled up. Rinse thoroughly. Drain.
3. Rinse the wok.
4. Add in the green onion (in lengths). Put the knuckle in the wok. Add in:
a. Zhenjiang vinegar 500ml
b. water 500ml
c. rock sugar 1 big cube
Heat up at high flame. Turn to the lowest flame. Cover up the wok. Leave a gap between the wok and the cover. Braise for 45 minutes.
5. Flip over the knuckle after 25 minutes. Cover up the wok. Leave a gap between the wok and the cover. Continue to braise for 25 minutes.
6. The pork knuckle has been braised well, turn off fire. Leave it for 30 minutes. Put on plate.
7. Grind appropriate amount of black pepper on top of the knuckle.
8. Complete. Serve.
糖醋豬手
Braised sweet and sour pork knuckle
Use Zhenjiang vinegar, make a yummy pork knuckle. 😋😋
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