Step 1

Wash the pork knuckle to see if there is any hair and clean it up. Then wipe off the moisture

Step 2

Take the height wine and apply the surface

Step 3

Take a knife to pierce your mouth and try to make it as convenient as possible. After tying, spread evenly with salt

Step 4

Cut the carrots into cubes, shred the onion, slice the garlic, add bay leaves, cumin, salt, black pepper, and beer. Marinated pork knuckle. I put it in the fridge for a day. During this period, turn it once or twice to absorb the flavor evenly. (Carrots and onions can be used when baking the next day)

Step 5

Fish it out the next day. Try to get rid of all the spices. Steam for 45 minutes. (My elbow is a little bigger, so steam 45, if it’s smaller, it’s about 500 grams.) About 30 minutes)

Step 6

Steamed finished product. This is about 6 minutes cooked

Step 7

Preheat the oven to 150 degrees for 5 minutes. Bake at 150 degrees for 1 hour and 40 minutes or two hours. If you like softer meat, you can do it for two hours. This is what it looks like in an hour and a half.

Step 8

Marinate the potatoes with black pepper and salt for a while, and then place the onion on the bottom. Carrots and potatoes are spread on the periphery, and the pork knuckle is placed on top

Step 9

Put it in the oven at 230 degrees for 20 minutes (if your oven is not very hot, turn it up to 250 degrees) to crisp the skin. Pay attention to one thing at this time. You can check it out in 10 minutes. If it’s almost 15 minutes, that’s fine. If it’s not enough, bake for 20 minutes.

Step 10

Baked.

Step 11

Cut the potatoes and carons in a circle

Step 12

This dish is mainly long. But it can definitely be a corner on the table