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Steamed Pork Knuckle in Aromatic Sauce
Book Information
Revolutionary Chinese Cookbook: Recipes from the Hunan Province
Page: 86
Ingredients
Black Fermented Beans
Cao Guo
Caramel Color (page 290)
Cassia Bark
Dried Chile
Dried Chili Flakes
Dried Licorice Root
Dried "Sand Ginger"
Everyday Stock (page 287)
Fennel Seeds
Fresh Ginger
Peanut Oil
Pork Knuckle
Scallion
Shaoxing Wine
Sichuan Pepper
Whole Cloves
Whole Star Anise
Yellow Rock Sugar
Tags
Meat