醉豬手 Drunken Pork Knuckle **字幕 CC Eng. Sub**

🟢材料：
鹹豬手 1 隻
水 600 毫升
當歸 5 克
小茴香 1.5 克
肉桂 1.5 克
花椒 1.5 克
月桂葉 2 片
八角 1 粒
枸杞子 10 克
薑片1塊
玫瑰露酒 1 湯匙
花彫酒 5 湯匙
鹽 1/4 茶匙
糖 1/2 茶匙

🟢做法：
1️⃣ 豬手汆水洗淨，擦乾水。把豬手放入一個大鍋中，加入足夠的水，煮沸後轉小火煮45~60分鐘，直到豬手夠腍。煮好後讓豬手放涼5分鐘然後去骨，把去骨的豬肉用鍚紙(鋁箔)捲起，浸入冰水中冷卻和定型(或者放冰箱讓它定型) 。
2️⃣ 把當歸、小茴香、肉桂、花椒、月桂葉、八角放入香料袋中。把600毫升水、香料袋和薑片放入另一個大鍋中，滾後轉小火煮30分鐘，放入枸杞子, 再煮多1分鐘然後關火放涼。
3️⃣ 香料汁加1/4茶匙鹽, 1/2茶匙糖, 大約1湯匙玫瑰露酒, 花彫酒可以多一點 5〜6湯匙, 除去己定型的豬手的錫箔紙，把豬手放放入香料汁中浸泡, 存放在冰箱中至少6個小時或過夜。
4️⃣ 取出豬手切開，淋上少許香料汁即可。

📌備註：浸豬手的香料汁可以留待浸其他食物, 如醉雞，汁料可在冰箱內存放4至５天。

🟢Ingredients:
Salted pork knuckle - 1
Water - 600ml
Chinese angelica root - 5g
Fennel seeds - 1.5g
Cinnamon - 1.5g
Sichuan peppercorns - 1.5g
Bay leaves - 2
Star anise - 1
Dried goji berries/wolfberry - 10g
Ginger slices - 1 piece
Mei Kuei Lu Chiew (Chinese wine ) - 1 tablespoon
Shaoxing wine - 5 tablespoons
Salt - 1/4 teaspoon
Sugar - 1/2 teaspoon

🟢Cooking directions:
1️⃣ Rinse the salted pork knuckle and pat dry. Place it in a large pot with enough water to cover it. Bring to a boil, then reduce heat and simmer for 45-60 minutes, until the pork knuckle is tender. Let it cool for 5 minutes, then remove the bones and roll the pork meat tightly in aluminum foil. Chill in ice water until it sets, or refrigerate until firm.
2️⃣ Place the angelica root, fennel seeds, cinnamon, Sichuan peppercorns, bay leaves, star anise in a spice bag. In another pot, add 600 ml of water, the spice bag, and ginger slices. Bring to a boil, then reduce heat and simmer for 30 minutes. Add dried goji berries/wolfberry and simmer for an additional 1 minute before turning off the heat. Let it cool.
3️⃣ Add 1/4 tsp salt, 1/2 tsp sugar, about 1 tbsp Mei Kuei Lu Chiew, and 5-6 tbsp Shaoxing wine to the cooled spice mixture. Remove the aluminum foil from the pork knuckle and place it in the spice mixture, making sure it is fully submerged. Store in the refrigerator for at least 6 hours or overnight.
4️⃣ Remove the pork knuckle and slice it. Drizzle with a little of the spice mixture before serving.

📌Note: The spice mixture used to marinate the pork knuckle can be used for other dishes such as drunken chicken. The leftover sauce can be stored in the refrigerator for 4-5 days.

   / @oeliving   👈請訂閱本台第二頻道 《好易生活頻道 oe living》
✳
網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。  / 1885999698348679  
✳
🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕
Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒