⬇️English recipe follows⬇️⬇️ 糖醋豬手 材料： 急凍豬手一隻 鎮江醋 蔥2條（切段） 程序： 1. 豬手，清水解凍。 2. 預備一鑊水，豬手，放鑊內，加入米酒一湯匙及粗鹽一湯匙，大火滾起，烚豬手至完全滾起，清水沖洗乾淨，擎乾水。 3. 洗乾淨鑊。 4. 在鑊內，加入蔥段，同時放豬手，加入： a. 鎮江醋500毫升 b. 清水500毫升 c. 冰糖一大粒 大火滾起，轉最慢火，冚蓋，留一條縫隙，燜45分鐘。 5. 過了25分鐘，反轉豬手，冚蓋，留一條縫隙，繼續燜25分鐘。 6. 豬手，燜好，熄火，焗30分鐘，放碟上。 7. 灑適量黑胡椒碎在豬手上。 8. 完成，可享用。 Braised sweet and sour pork knuckle Ingredients: Frozen pork knuckle 1 No. Zhenjiang vinegar Green onion 2 Nos. (in lengths) Steps: 1. The pork knuckle, defrost in tap water. 2. Get ready for a wok of water. The knuckle, put in it. Add in 1 tbsp of rice wine and 1 tbsp of cooking salt. Heat up at high flame until the knuckle is totally boiled up. Rinse thoroughly. Drain. 3. Rinse the wok. 4. Add in the green onion (in lengths). Put the knuckle in the wok. Add in: a. Zhenjiang vinegar 500ml b. water 500ml c. rock sugar 1 big cube Heat up at high flame. Turn to the lowest flame. Cover up the wok. Leave a gap between the wok and the cover. Braise for 45 minutes. 5. Flip over the knuckle after 25 minutes. Cover up the wok. Leave a gap between the wok and the cover. Continue to braise for 25 minutes. 6. The pork knuckle has been braised well, turn off fire. Leave it for 30 minutes. Put on plate. 7. Grind appropriate amount of black pepper on top of the knuckle. 8. Complete. Serve.
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⬇️English recipe follows⬇️⬇️
糖醋豬手
材料：
急凍豬手一隻
鎮江醋
蔥2條（切段）
程序：
1. 豬手，清水解凍。
2. 預備一鑊水，豬手，放鑊內，加入米酒一湯匙及粗鹽一湯匙，大火滾起，烚豬手至完全滾起，清水沖洗乾淨，擎乾水。
3. 洗乾淨鑊。
4. 在鑊內，加入蔥段，同時放豬手，加入：
a. 鎮江醋500毫升
b. 清水500毫升
c. 冰糖一大粒
大火滾起，轉最慢火，冚蓋，留一條縫隙，燜45分鐘。
5. 過了25分鐘，反轉豬手，冚蓋，留一條縫隙，繼續燜25分鐘。
6. 豬手，燜好，熄火，焗30分鐘，放碟上。
7. 灑適量黑胡椒碎在豬手上。
8. 完成，可享用。
Braised sweet and sour pork knuckle
Ingredients:
Frozen pork knuckle 1 No.
Zhenjiang vinegar
Green onion 2 Nos. (in lengths)
Steps:
1. The pork knuckle, defrost in tap water.
2. Get ready for a wok of water. The knuckle, put in it. Add in 1 tbsp of rice wine and 1 tbsp of cooking salt. Heat up at high flame until the knuckle is totally boiled up. Rinse thoroughly. Drain.
3. Rinse the wok.
4. Add in the green onion (in lengths). Put the knuckle in the wok. Add in:
a. Zhenjiang vinegar 500ml
b. water 500ml
c. rock sugar 1 big cube
Heat up at high flame. Turn to the lowest flame. Cover up the wok. Leave a gap between the wok and the cover. Braise for 45 minutes.
5. Flip over the knuckle after 25 minutes. Cover up the wok. Leave a gap between the wok and the cover. Continue to braise for 25 minutes.
6. The pork knuckle has been braised well, turn off fire. Leave it for 30 minutes. Put on plate.
7. Grind appropriate amount of black pepper on top of the knuckle.
8. Complete. Serve.
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Good demonstration,very economic and easy to handle too, thanks for sharing 👍😋
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WaLi🧒早晨呀🙏😁呢個豬手用糖醋浸👈好好食㗎😋😋👍
這個豬手介紹非常之好。
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師父你好！這菜式簡單方便,一定試整！👍🙏
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師傅,你好.請問煮過咸豬手的醋可以留到下一次再用嗎？如果可以的話,可以重用幾次呢？謝謝你！
基本上攤凍放入雪櫃❄️一星期內都可以再用👈👍😋
好師傅早晨，打風係屋企整豬手食都係好煑意!
請問可以用電飯煲煮這個鎭江醋豬手嗎，同一份量在電飯煲煑多久
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Use Zhenjiang vinegar, make a yummy pork knuckle. 😋😋
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一個字…正❤😊
請問鎮江醋放入雪櫃有冇限期幾耐唔可以用？😊
是不是冬梅的？ 只有那个好。
整豬手❤❤😂我就唔識整啦，睇好叔叔整當整咗。😅
早晨❤😅
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請幫我分享給一個朋友🙏
多謝你支持 👈🙏🤝💖😊
請問蓝乳豬手, 如何整?
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❤朱手、正吖
電飯煲做可以嗎？
當然可以啦👍效果更加好🙏😁
請問我用生豬手沒有預先醃咸，做法要更改嗎？
❤❤❤❤❤
請問鎮江醋和香醋有甚麼分別？🙏
Easy ❤
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❤❤❤❤❤❤❤❤❤❤
要焗幾耐呀？
想入味呢🙏就最好焗一小時以上👈
可以用高速煲嗎？
更可以呀🙏時間更加快👈 不過小心啲豬手爆開🌀因為實在高速👈👍
咁啱雪櫃有金豬嘜，試吓先
包你話正😋👍
@@VeryGood_VeryGood good
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早晨，呀好，大家好，呀好，打風期間，燜豬手做餸，材料容易買到，好煮意呀。😋😋🌈🌈🌈
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糖醋豬手
Braised sweet and sour pork knuckle
❤❤❤❤❤❤