From Madam Wong’s Kitchen

Braised pork knuckle with lotus root and Red fermented bean curd

Sep 19, 2020Pork Recipes


  • 400g Pork knuckle (cut into pieces) *
  • 350g Lotus root (cut into pieces)
  • 10g ginger (sliced)
  • 400ml water
  • 2.5 pieces red fermented bean curd
  • 1 tablespoon minced garlic
  • 1 tablespoon rock sugar
  • 1 tablespoon Twinine HVP Sauce (light soy sauce)
  • 1 tablespoon Twinine Super 4A Sweet Thick Sauce
  • A little cilantro (for garnish) 

*Add two slices of ginger and pork knuckles into the water, boil the water for 5 minutes in advance. I have prepared this part before cook.

Cooking Procedures :

  1. Heat the pan and pour some cooking oil.
  2. Add ginger slices and minced garlic fry until fragrant, then pour the red fermented bean curd; crush the red fermented bean curd and stir fry to get the aroma.
  3. Pour in pork knuckles, stir fry, then add Twinine Super 4A Sweet Thick Sauce, and stir-fry to evenly color.
  4. Add lotus root and stir fry.
  5. Add rock sugar and Twinine HVP Sauce (Soy Sauce) and stir fry; then pour in water and boil until boiling. Turn to low heat and simmer for 45 minutes.
  6. After 45 minutes, the aroma is fragrant; add some cilantro to garnish and you can serve!



    • 猪手(切件) 400克 *
    • 莲藕(切件) 350克
    • 姜(切片) 10克
    • 清水 400ml
    • 南乳 2.5块
    • 蒜蓉 1汤匙
    • 冰糖 1汤匙
    • Twinine 生抽 1汤匙
    • Twinine Super 4A 甜加晒油 1汤匙
    • 芫菜 少许 (装饰用)



    1. 热锅,倒入适量的食油。
    2. 加入姜片蒜蓉爆香,接着倒入南乳;压碎南乳翻炒出香气。
    3. 倒入猪手翻炒,加入Twinine A4 晒油炒均匀上色。
    4. 接着加入莲藕,翻炒一下。
    5. 加入冰糖、生抽翻炒;接着倒入清水,煮至沸腾。转小火焖煮45分钟。
    6. 45分钟后,香气扑鼻; 加点芫菜点缀下,就可以上菜啦!

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