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Dongbei pork knuckle in spicy bak choi sauce
Cooking
Step 1
Boil the shank for 8-10 minutes. Peel off the skin and marinate for 2 hours in the marinade.
Step 2
For marinade: mix chicken broth, anise, milk, ginger, fish sauce, tangerine zest, garlic, ginger, chopped onion, soy sauce, red pepper, sugar salt).
Step 3
Bake the shank until tender, pour the marinade sauce over when serving, garnish with parsley and stewed pak choi when serving.
Ingredients
marinade - 160 g
garlic - 50 g
vegetable oil - 15 g
soy sauce - 10 g
pork knuckle - 750 g
dry anise - 3 g
peel - 3 g
Beijing vodka - 15 g
chickens for broth - 10 g
fish gelatin powder - 40 g
fresh grated ginger - 10 g
green onion - 30 g
milk 3.2% - 300 ml
dried red pepper - 10 g
ajinomato - 10 years
sugar / salt - 2 g
pak-tea - 30 g
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