南乳焖猪手Braised Pork Shank with Red Fermented Bean curd

【材料】
猪手½只（斩小块）、南乳4砖（压烂+2汤匙南乳汁）、腐乳1砖（压烂）、蒜头1粒（舂烂）、姜5片、小葱头10粒（舂烂）、果皮1小片、冰糖1汤匙、花椒

【调味料】
浓缩鲜汤1汤匙、绍兴酒3汤匙、胡椒粉少许、盐少许

【做法】
1.把猪手川烫沸水，再清洗干净，备用。 （图1）
2.烧热2汤匙油，爆香小葱、蒜头、姜片，加入猪手炒香。（图2-3）
3.加入南乳及腐乳、花椒、八角，同拌匀。（图4-5）
4.倒入调味料拌炒，并注入水盖过猪手。（图6）
5.加入果皮、冰糖煮滚后，转小火焖煮约50-60分钟，至肉均软便可。（图7）

【INGREDIENTS】
½ pork shank (chop into pieces), 4 blocks red fermented bean curd (smashed and add in 2 tbsp gravy), 1 block fermented bean curd (smashed), 1 whole garlic (pounded), 5 slices ginger, 10 shallots (pounded), 1 pc dried tangerine, 1 tbsp rock sugar, ½ tsp Chinese peppercorn, 2 star anise

【SEASONING】
1 tbsp concentrated stock, 3 tbsp Hua Diao wine, dash of pepper and salt

【METHOD】
1.Blanch pork shank in boiling water and wash, drain. (pic 1)
2.Heat 2 tbsp oil in wok, sauté shallots, garlic and ginger until fragrant; and then toss in pork shank.(pic 2-3)
3.Add in red fermented bean curd and fermented bean curd, Chinese peppercorn and star anise, stir to mix. (pic 4-5)
4.Add in seasoning and pour in water enough to cover then shank. (pic 6)
5.Add in dried tangerine and rock sugar, bring to boil and then turn into low heat and simmer for 50-60 minutes or until meat are soften, done.(pic 7)