Braised Pork Knuckle
INGREDIENTS: (A) 650 ml water 5 g dried tea leaves (B) 800 g Pork Knuckle, blanched, cut into pieces 50 g fresh or dried chestnut 50 g rock sugar 20 g red
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Ingredients
- 650 ml water
- 5 g dried tea leaves
- 800 g Pork Knuckle, blanched, cut into pieces
- 50 g fresh or dried chestnut
- 50 g rock sugar
- 20 g red yeast powder (optional)
- 100 g light soy sauce
- 100 g chinese rice wine
- 10 g dark soy sauce
- 1 star anise
- 3 sprigs spring onions
- 5 dried mushrooms, soaked, removed stem, cut into halved
- 2 dried red chilies, deseeded, soaked to soften
- 10 g fresh ginger , sliced
- 4 eggs
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