From Madam Wong’s Kitchen
Braised pork knuckle with lotus root and Red fermented bean curd
Ingredients:
- 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 :
- Heat the pan and pour some cooking oil.
- 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.
- Pour in pork knuckles, stir fry, then add Twinine Super 4A Sweet Thick Sauce, and stir-fry to evenly color.
- Add lotus root and stir fry.
- 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.
- After 45 minutes, the aroma is fragrant; add some cilantro to garnish and you can serve!
南乳莲藕猪手
食材：
- 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)
*猪手加两片姜，预先汆水5分钟。这个部分我先準備了！
做法：
- 热锅，倒入适量的食油。
- 加入姜片蒜蓉爆香，接着倒入南乳；压碎南乳翻炒出香气。
- 倒入猪手翻炒，加入Twinine A4 晒油炒均匀上色。
- 接着加入莲藕，翻炒一下。
- 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。
- 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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