🟢材料：
鹹豬手 1 隻
小棠菜 適量
蒜頭 ３瓣
薑 1 大塊
八角 2顆
月桂葉 2片
桂皮 1 小段
紹興酒 1 湯匙
老抽 1 湯匙
冰糖、熱水 適量
🟢做法：
1️⃣ 將鹹豬手汆水，加入薑、蔥、1 湯匙紹興酒，水滾後汆水 5 分鐘。
2️⃣ 鹹豬手洗淨後抹些老抽，煎至兩面金黃。加入薑蒜頭煎香。灒 1 湯匙紹興酒、1 湯匙老抽、適量冰糖和香料。
3️⃣ 加入熱水蓋過豬手面，轉小火炆 2 小時，期間不時翻轉。
4️⃣ 豬手炆好後取出去骨，以灼過的小棠菜伴碟。
5️⃣ 取一碗湯炆豬手的汁放入汁鍋收濃，淋入上豬手面即可。
🟢Ingredients:
Salted pork knuckle - 1
Shanghai white cabbage - as needed
Garlic - 3 cloves
Ginger - 1 large piece
Star anise - 2 pieces
Bay leaves - 2 leaves
Cinnamon stick - 1 small piece
Shaoxing wine - 1 tablespoon
Dark soy sauce - 1 tablespoon
Rock sugar, hot water - as needed
🟢Cooking Directions:
1️⃣ Blanch the salted pork knuckle in boiling water with ginger, spring onion, and 1 tablespoon of Shaoxing wine for 5 minutes.
2️⃣ Clean the salted pork knuckle and rub some dark soy sauce over it. Fry until both sides turn golden brown. Add ginger and garlic and continue frying until fragrant. Sprinkle 1 tablespoon of Shaoxing wine, 1 tablespoon of dark soy sauce, some rock sugar, star anise, cinnamon stick, and bay leaves.
3️⃣ Add enough hot water to cover the pork knuckle, and simmer over low heat for 2 hours, flipping occasionally.
4️⃣ After stewing, remove the bones from the pork knuckle and serve with blanched Shanghai white cabbage.
5️⃣ Take a bowl of the sauce from cooking the pork knuckle and reduce the liquid to thicken, then pour it over the pork knuckle before serving.
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