德国猪手German pork knuckle with SauerKraut

酸菜做法：将两种白菜与盐混合，静置15分钟，每5分钟再拌匀，重复2-3次。一旦包菜开始脱水，加入茴香籽后就可以装罐了。准备一个玻璃罐，把所有的包菜和汁液都放进去，盖上盖子发酵1周。不时检查罐子打开并让它透气。这种腌制酸菜可作冷或热食。To make the Sauerkraut: Mix two type of cabbage with salt, let is sit for 15minutes, and mix it every 5 minutes for 2-3 times. Once the liquid start dehydrating from the cabbage, mix in the fennel seeds then we can jar it. Prepare a glass jar, place all the cabbage and liquid in and cover it to ferment for 1 week. Check the jar over time to time to open and let it breath. Once done, we can serve this sauerkraut hot or cold.

准备一个锅，放入茴香籽和盐，再加入洋葱、月桂叶和大蒜，最后倒入啤酒和高汤，中火煮90分钟。Prepare a pot, pour in the beer and stock, place all the seared onion and garlic in, add the pork knuckle and bay leaf. Then only turn on the fire over medium heat, and let it boil for 90 minutes.

完成后，取出猪手放在冷却架上摊凉。30分钟后，用金属叉子在皮肤表面尽可能戳孔。最后，用刀在指关节皮肤上割几条垂直线。Once done, remove the pork knuckle to cool down on a cooling rack. After 30minutes, use a metal skewer to poke as many holes as you can on the skin surface. Lastly, use knife to score a few vertical line over the knuckle skin.

将猪手放入烤箱/空气炸锅中，220℃烤30-40分钟或直到皮肤完全膨化变脆。Place it in an oven / airfryer to cook at 220℃for 30-40minutes or until skin is fully puffed and crispy.

准备酱汁时，先把之前煮过猪手的高汤滤掉，加入玉米淀粉水使其变稠，备用。Once done, take out from oven to rest for about 20minutes before serving.

猪手烤好后，取出静置约20分钟后上菜。搭配酸菜一同享用。Serve with SauerKraut on the side.