電飯煲滷豬手 Rice Cooker Braised Pork Knuckle in Chinese marinade sauce **字幕CC Eng. Sub**

🟢材料：
豬手/豬肘1個
滷水包 (15g x 2)
薑、蒜頭、紅蔥頭、蔥適量
生抽 3湯匙
老抽 2湯匙
紹興酒 1湯匙
鹽、冰糖適量

🟢做法：
1️⃣ 豬手汆水洗淨。
2️⃣ 把薑、蒜頭、紅蔥頭、蔥放電飯煲底，放入豬手，加入水及滷水包、1湯匙紹興酒、3湯匙生抽、2湯匙老抽、適量鹽、適量冰糖慢燉2小時（請因應電飯煲功能調節時間）。

🟢Ingredients:
Pork knuckle/ham hock - 1 piece
Chinese marinade packs (15g x 2)
Ginger, garlic, shallots, spring onions - as needed
Light soy sauce - 3 tablespoons
Dark soy sauce - 2 tablespoons
Shaoxing wine - 1 tablespoon
Salt, rock sugar - as needed

🟢Cooking directions:
1️⃣ Blanch the pork knuckle/ham hock with boiling water and wash.
2️⃣ Place ginger, garlic, shallot, spring onions at the bottom of the rice cooker. Add the pork knuckle, water, Chinese marinade packs, 1 tablespoon of Shaoxing wine, 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and the appropriate amount of salt and rock sugar. Slow cook for 2 hours (adjust the time according to your rice cooker's function).

📌備註： 餘下的滷水汁可按以下其中一個方式處理:
❶ 在室溫下每天煮滾一次，不要開蓋。
❷ 隔渣後放入雪櫃冷藏，每4至5天煮滾一次。
❸ 隔渣後放入冷藏格中冷凍，可存放3至6個月。
📌Note：the remaining marinade can be treated in one of the following ways:
❶ Boil it once a day at room temperature, without opening the lid.
❷ Strain the marinade and refrigerate it. Boil it once every 4 to 5 days.
❸ Strain the marinade and freeze it in the freezer. It can be stored for 3 to 6 months.

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