閏月為父母滷一鍋豬腳麵線吧！不汆燙也能去腥的秘訣?！沒有麥芽糖也能滷出漂亮色澤的豬腳！｜阿慶師 豬腳麵線

Have you ever heard of braising pork knuckles with Sarsi (root beer)? This recipe skips blanching and uses vinegar and salt water to remove odors while preserving the collagen. Pour in a can of Sarsi as a secret weapon, then simmer on low heat, adding layers of sweetness and flavor to the braising liquid. The pork knuckles turn out tender, flavorful, and perfectly gelatinous - every bite is incredibly satisfying! ---------------------------------- Feel free to share what recipes you'd like to learn in the comments below! Follow Chef A-Ching on Facebook: /achingchef Follow Chef A-Ching on Instagram: /achingchef 📍Cooking Measurement Guide📍 1 Tbsp = 15ml = 15cc 1 tsp = 5ml = 5cc 1 rice bowl = 200cc 1 rice cup = 150cc 🥣Ingredients✍ ✅Pork knuckle 2.2lb (Water 5 cups + Salt 2 tsp + Vinegar 2 tsp) ✅Water 1¼ cups ✅Pork cartilage 10.6oz ✅Ginger 0.35oz ✅Green onion 1.8oz ✅Star anise 0.14oz ✅Fried shallots 2 Tbsp ✅Soy sauce ¾ cup + 1 Tbsp ✅Soy paste ¾ cup + 1 Tbsp ✅Sarsi (root beer) 1 can (600cc) ✅Rice wine 1¼ cups ✅Water 1¼ cups ✅White pepper powder ⅓ tsp 🍳Cooking Notes📝 1. Clean the surface of the pork knuckles thoroughly 2. Soak in vinegar-salt water to remove odors 3. Place all ingredients in the pot 4. Add the aromatic spices 5. Pour in the Sarsi (root beer) 6. Add soy sauce, soy paste, and rice wine 7. Heat until boiling to bring out the aromas 8. Add water, white pepper powder, and fried shallot sauce 9. Simmer on low heat for 1.5 hours. Done! #BraisedPorkKnuckle #PorkKnuckleNoodles #ChefAChing