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花生黃豆燜豬手
Braised pork knuckles with peanuts and soybean

This braised pork knuckles, only costs $30. It is chewy and is good to skin.😋😋

⬇️⬇️English recipe follows⬇️⬇️
花生黃豆燜豬手

材料：
豬腳2隻（已切件）
黃豆4兩
花生2兩

處理：
1. 黃豆，清水浸2小時。
2. 花生，清水浸30分鐘。

烹調：
1. 大火煲滾一鑊水，加入紹興酒及粗鹽各一湯匙，放豬腳出水，大滾至起泡，倒去水分，逐舊洗乾淨，擎乾水。
2. 白鑊，大火，烘乾豬腳至冒煙，去除腥味，炒勻，加入蒜蓉一湯匙，炒勻，轉慢火。
3. 加入：
a. 南乳一磚（連同南乳汁）
b. 腐乳2磚（連同腐乳汁）
轉慢火，炒勻。
4. 加入調味料：
a. 蠔油一湯匙
b. 生抽半湯匙
c. 陳醋一湯匙
炒勻，加入冰糖2粒、花生及黃豆，轉大火，炒勻。
5. 加入大滾水蓋過豬手面，大火滾起，轉中火，燜40分鐘至收汁，熄火。
6. 加入老抽一茶匙，撈勻。
7. 用筷子試一試豬腳是否已腍身。
8. 冚蓋，大火滾起，熄火，焗15分鐘或以上。
9. 完成，可享用。

Braised pork knuckles with peanuts and soybean

Ingredient:
Pork knuckles 2 Nos (already cut in pieces)
Soybean 4 taels
Peanuts 2 taels

Preparation:
1. Soybean, soak in tap water for 2 hours.
2. Peanuts, soak in tap water for 30 minutes.

Steps:
1. Heat up a wok of water at high flame. Add in 1 tbsp of Shaoxing wine and 1 tbsp of cooking salt. Boil the pork at high flame until bubbles arising. Pour away water. Rinse the pork one by one. Drain.
2. Plain wok, high flame, fry the pork until white smoke arising, to remove unpleasant smells. Fry well. Add in 1 tbsp of garlic sauce, fry well. Turn to low flame.
3. Add in:
a. Beancurd red 1 cube (with the sauce)
b. Fermented bean curd 2 cubes (with the sauce)
Turn to low flame. Fry well.
4. Add seasoning:
a. Oyster sauce 1 tbsp
b. Light soya sauce 0.5 tbsp
c. Mature vinegar 1 tbsp
Fry well. Add in 2 cubes of rock sugar, peanuts and soybean. Turn to high flame, fry well.
5. Add in boiled-up water just covering up the pork. Heat up at high flame. Turn to medium flame and braise for 40 minutes until the sauce becomes thick. Turn off fire.
6. Add in 1 tsp of dark soya sauce, mix well.
7. Use a pair of chopsticks to check if the pork can be pinched through to show it is soft enough.
8. Cover up the wok. Heat up at high flame. Turn off fire. Leave it for 15 minutes or more.
9. Complete. Serve.