Ingredients:
Main ingredient: 1 pork knuckle with skin (about 1000g).
Additional ingredients: 4 soaked sea cucumbers, 150g spring onions.
Seasonings: Salt, monosodium glutamate, cooking wine, dark soy sauce, sugar, ginger, star anise, cinnamon, Sichuan peppercorns, clear broth, wet starch, Sichuan peppercorn oil.
Instructions:
Slice the sea cucumbers lengthwise and blanch them in boiling water. Remove and drain. Cut the spring onions into 3cm segments and slice the ginger thinly.
Roast the pork knuckle over a charcoal fire until the skin is charred. Soak it in warm water for 10 minutes, then scrape off the charred skin. Place the pork knuckle in a pot, add enough water to cover the meat, and bring it to a boil over high heat. Skim off any foam and then simmer over low heat until the meat is cooked. Remove the bones from the meat.
Heat oil in a wok over high heat until it is 70% hot. Add the sea cucumbers and quickly remove them to drain excess oil. When the oil is 90% hot, add the pork knuckle and fry until golden brown. Cut the meat surface into 2cm square pieces, keeping the skin intact. Place the meat skin-side down in a large bowl. Add spring onion segments, ginger slices, star anise, cinnamon, clear broth, dark soy sauce, salt, cooking wine. Steam over high heat for 40 minutes, then remove the soup and strain it into a bowl. Remove the spring onions, ginger, star anise, and cinnamon. Invert the pork knuckle onto a serving plate.
Leave 75g of oil in the wok. Heat over high heat until it is 70% hot. Add the spring onion segments and fry until golden brown. Add the dark soy sauce, original soup from the bowl, salt, sugar, sea cucumbers, cooking wine, and clear broth. Bring to a boil, then thicken with wet starch and stir-fry. Pour Sichuan peppercorn oil over the pork knuckle and it is ready to serve.
Health benefits:
Beneficial for the five internal organs and nourishes deficiencies.
