德国脆皮焗猪手German Pork Knuckle

猪手解冻后洗净，把香料及水放煲内煮滚（水要盖过猪手），放猪手入内中火煮1.5小时。Wash the pork knuckle and dry well after defrost, toss in the spices and water in a pot and bring to a boil (the water should cover the pork knuckle), put the pork knuckle into the medium heat and cook for 1.5 hours.

将猪手捞起，用叉在猪皮上松针，然后把苏打粉和醋混合均匀搽在猪手上，放置室温摊凉半小时。Pick up the pork knuckle, use a fork to make small holes all over the skin, then mix the baking soda and vinegar and brush evenly on the pork knuckle, let it rest at room temperature for half an hour.

烤箱预热220℃，放入烤箱焗30-40分钟，至猪手金黄皮脆即可享有。Preheat the oven at 220°C, put it in the oven and bake for 30-40 minutes, until the pork knuckle are golden and crispy.