我小時候，媽媽成日整來吃，特別係冬天，佢解釋個湯裡的骨膠原超級豐富，對乾燥皮膚有好處，這個豬手除了可以熱食，配上鮮味無比的湯當作湯飯，亦可以雪凍來吃，豬手雪凍後會更加彈牙，而且湯汁會變成啫喱，放入即溶，非常過癮，但無論熱吃或是凍吃，都必須沾魚露來吃，絕對是神來之筆，令到整個味道更加好
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Ingredients
- 1000 g Pork knuckle (with bone/ cut into pieces)
- 40 g dried shiitake mushroom (fig1)
- 25 g dried shrimps (fig2)
- 60 g red skin peanuts (fig3)
- 25 g dried scallop
- 400 ml chicken broth
- 1.5 L water
- 1 tsp fish sauce
- ½ tsp sea salt
Ingredients for blanch
- 3 pcs slices of ginger
- 1 tbsp Shaoxing wine
Instructions
Prepare in advance
- Soak the mushroom, shrimps, scallops and peanut for 3-6 hours
Braise the pork knuckle
- Add pork hock in a pot. Cover with cold water. Let it soak in water for 15 mins. Bring the water to boil over medium heat. Add in the ingredient for blanch. Let the pork knuckle cook for 5 mins. Rinse and clean it well. Put it aside.
- In the pot, add in the chicken broth, water and bring it to boil over high heat. Add in mushroom, shrimps, peanuts, scallop, and the cleaned pork knuckle
- Bring the broth to boil. Turn the heat to medium. Simmer it for 15 mins. Then turn the heat to low. Simmer for another 45-60 mins until the pork knuckle is tender
- Add salt and fish sauce to taste. Enjoy
For serve it in cold
- Remove the pork from pork knuckle after cooked. Add it into the container along with all the ingredients and the broth. Store in the fridge for 1 day
- Remove it from the container. Cut it into pieces. Enjoy
Notes
Ingredients - Click to enlarge the image
Other tips
Add some hot water while simmering the pork if the water level is too low
Other tips
Add some hot water while simmering the pork if the water level is too low