⬇️⬇️English recipe follows ⬇️⬇️
電飯煲醉豬手
材料：
急凍豬腳2磅
烏梅5粒
杞子2湯匙
冰糖5粒
薑1大舊
中國茶包2個
醉雞汁1支
處理：
1. 薑，拍鬆。
2. 大火煲滾1鑊水，放豬腳落鑊，一邊解凍，一邊去雪味。
3. 加入薑。
4. 加入花雕酒3湯匙。
5. 加入茶包2個，去除雪味更好。
烹調：
1. 在電飯煲內加入一支醉雞汁，及水大半支。
2. 再加入紹興酒150毫升。
3. 洗淨烏梅、杞子及冰糖，放入電飯煲內。
4. 豬腳已出水10分鐘，聞到茶葉香味。
5. 倒去水分，擎乾水，清水逐舊豬腳洗淨，放入電飯煲。
6. 加入清水蓋過豬腳面。
7. 用“柴火飯”功能，煮好後，再焗10分鐘。
8. 完成，上碟，可享用。
＊亦可放入雪櫃冷凍食用，但要先夾起放上碟，才放入雪櫃。
Drunken pork knuckle with rice cooker
Ingredients:
Frozen pork knuckle 2 lb
Dark plums 5 Nos.
Wolfberries 2 tbsp
Rock sugar 5 cubes
Ginger (big) 1 No.
Chinese tea bags 2 Nos.
Drunken chicken marinade
Preparation:
1. Ginger, beat well.
2. Heat up a wok of water at high flame. Put pork knuckle. This will help to defrost, on the other hand, this will help to release unpleasant smells and tastes as well.
3. Put ginger.
4. Put hua tiao chiew 3 tbsp.
5. Put 2 teabags to release the unpleasant smells with better effects.
Steps:
1. Pour 1 bottle of drunken chicken marinade and 2/3 volume of water of the bottle into rice cooker.
2. Put Shaoxing wine 150ml.
3. Rinse the dark plums, wolfberries and rock sugar, then put into rice cooker.
4. Pork knuckle has been soaked for 10 minutes, teabag scent can be felt.
5. Pour away water, hang dry. Rinse the pork one by one, then put into rice cooker.
6. Add water into the cooker just covering up the pork.
7. Use “standard cooking” function. Once rice has been cooked well, leave it for 10 minutes.
8. Complete. Put on plate. Serve.
＊Or maybe you can put the pork knuckle in refrigerator before you have it. Please remember to put pork on plate before putting them into the fridge.
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