Pork Knuckle in Red Braising Sauce
1. Put the pork knuckle in boiling water, take it out and rinse with cold water, drain and set aside.
2. Add ginger and green onions to 2 tablespoons of oil until fragrant. Add pork knuckle and fry until golden brown. Sprinkle with wine.
3. Add fried garlic. Add seasonings and stir well. Cook for about 2 hours, until tender. If you prefer a softer texture, add 1-2 cups of boiling water and cook for another 1-2 hours.
Illustration Creation: Vivi Bien
Postcard paper quality: imported watercolor paper 300 gsm
Postcard size: 148 x 105 mm
Printing and Publishing: Nissens Design
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- Machine-made
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- Taiwan
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- No.108,748 - Stationery | No.22,991 - Cards & Postcards
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- Gourmet illustration series postcard with braised hoof
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