Let's Have Some Spicy Garlic Pork Knuckle (Sichuan Dialect: Pang Four Tones)
Ingredients: Pig's Trotter (the lower leg of the pig), Sichuan dialect: pang
Prepare auxiliary ingredients: Oil, Salt, Chili Oil, Soy Sauce, White Sugar, Star Anise, Green Onion, Garlic, Ginger, Peppercorns, White Peppercorn Powder.
Step 1: First, wash the trotters whole, separate the meat part, and discard the bones, which can be used to make soup.
Step 2: Slice the ginger, put the meat in a pot, add ginger slices, star anise, and peppercorns and boil for 40 minutes. When you can pierce the meat with a fork, turn off the heat. Let it sit in the pot for 20 minutes after turning off the heat.
Step 3: Chop the garlic into garlic paste, slice the green onion into segments, and chop the ginger into small pieces.
Step 4: Mix garlic paste, ginger powder, 2 tablespoons of soy sauce, 1 tablespoon of chili oil, 1 tablespoon of oil, 1 tablespoon of white peppercorn powder, 1/2 tablespoon of white sugar, and 1/4 tablespoon of salt until well combined. Finally, pour a layer of hot oil over it (the oil should be almost boiling).
Step 5: Remove the previously boiled meat and cut it into pieces. Cut it thinner if you like, and thicker if you like.
Step 6: Place the meat in a dish and pour the sauce on it. Deliciousness achieved.
