⬇️⬇️English recipe follows⬇️⬇️
冰鎮白雲豬手
材料：
急凍豬手4隻（切件）
薑1舊
檸檬1個
辣椒仔4隻
白醋
處理：
1. 豬手，清水解凍。
2. 豬手解凍後，倒去水分，加入粗鹽1湯匙，乸10分鐘，去除雪味、腥味及加入少許鹹味。
3. 豬手，清水沖洗乾淨，揸一揸血水，再用清水洗乾淨。
4. 預備1煲水，放豬手，加入米酒及粗鹽各1湯匙，大火滾起，倒去煲內水分，清水洗乾淨豬手。
烹調：
1. 大火煲滾1煲水，放豬手落煲，大火滾起，冚蓋，轉中火，炆豬手30分鐘至淋身。
2. 薑，去皮，清水洗乾淨。
3. 辣椒仔，去椗，打直1開2，去籽，清水洗乾淨。
4. 檸檬，清水洗乾淨。
5. 洗乾淨煲。
6. 預備酸甜醋汁：
a. 辣椒仔，放煲內。
b. 薑，切薄片，放煲內。
c. 檸檬，切兩端，去皮。皮，切絲，放碟上。
辣椒仔2隻，切碎，放在同一隻碟上。
d. 檸檬，切片，去籽，放煲內。
e. 加入：
1. 白醋1升
2. 糖300克
加入清水350毫升在煲內，冚蓋，大火煲滾，熄火，打開蓋，等待完全攤凍。
7. 豬手，已炆了超過30分鐘，檢查一下它是否爽脆及有彈性。
8. 預備一個玻璃盤，夾起豬手，放入盤內，加入凍水，浸2分鐘，倒去水分。
9. 加入大量冰塊，同時加入清水，浸豬手，直至冰塊完全溶解，如覺得還有大量油分，就再倒去水分，加入大量冰塊，直至溶解至冰水完全清澈為止。
10. 豬手，清水沖洗乾淨，夾起，擎乾水，用廚紙完全索乾水分，放入酸甜醋汁，冚蓋。
11. 豬手，放入雪櫃，6小時或以上。
12. 完成，可享用。
Cold pork knuckles
Ingredients:
Frozen pork knuckles 4 Nos. (Already cut in pieces)
Ginger 1 No.
Lemon 1 No.
Chili 4 Nos.
White vinegar
Preparation:
1. The knuckles, defrost in tap water.
2. Knuckles have been defrosted, pour away water. Season with 1 tbsp of cooking salt for 10 minutes, to remove unpleasant smells and add some salty tastes to them.
3. The knuckles, rinse thoroughly. Squeeze the blood comes from the knuckles. Rinse thoroughly again.
4. Prepare a pot of water. Put knuckles in it. Add in 1 tbsp of rice wine and 1 tbsp of cooking salt. Heat up at high flame. Pour away water in the pot. Rinse the knuckles thoroughly.
Steps:
1. Heat up a pot of water. Put knuckles in the pot. Heat up at high flame. Cover up the pot. Turn to medium flame. Braise them for 30 minutes until they turns soft.
2. Ginger, get it peeled. Rinse with tap water.
3. Chili, cut the anchors. Divide each into 2 shares vertically. Remove seeds. Rinse with tap water.
4. Lemon, rinse with tap water.
5. Rinse a pot.
6. Prepare the sweet and sour sauce:
a. Chili, put in the pot.
b. Ginger, thinly slice. Put in the pot.
c. Lemon, cut both ends. Get it peeled. The skin, get it shredded. Put on a plate.
The 2 chili, chop well. Put on the plate.
d. Lemon, get it sliced. Remove seeds. Put in the pot.
e. Add in:
1. White vinegar 1L
2. Sugar 300g
Add in 350ml of water in the pot. Cover it up. Heat up at high flame. Turn off fire. Open the cover. Wait for cooling down.
7. The knuckles, have been braised for more than 30 minutes. Check if they are crunchy and chewy.
8. Prepare a glass ware. Pick up the knuckles, put in the ware. Add in cold water and soak for 2 minutes. Pour away water.
9. Add in lots of iced cubes, add in water at the same time to soak the knuckles until ice melts. If it is oily in the water. Pour away water again. Add in lots of iced cubes, until the iced water becomes clear.
10. The knuckles, rinse thoroughly. Pick them up. Drain. Dry with kitchen towels until they are totally dry. Add in the sweet and sour sauce. Cover up the ware.
11. The knuckles, put in refrigerator. Store for 6 hours or more.
12. Complete. Serve.
Use the simplest method to make this knuckles, everyone can do it. It is crunchy and chewy.👍👍
冰鎮白雲豬手
Cold pork knuckles
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