Spicy Braised Pork Knuckle 

⬇️⬇️English recipe follows⬇️⬇️
高速煲紅燒元蹄
材料：
急凍豬手1隻
西蘭花1個
鮮冬菇8隻
綠豆粉絲4兩
處理／程序：
1. 西蘭花，切開一舊舊，用粗鹽，加入清水1升，浸5分鐘，清水洗乾淨。
2. 在高速煲內煲滾清水1升，加入油1茶匙，放西蘭花落煲，冚蓋，灼3分鐘，去除草青味，夾起，擎乾水。
3. 放豬手落高速煲，加入鹽半湯匙及白酒1湯匙，冚蓋，出水10分鐘，倒去水分，加入清水浸3分鐘，取出它，清水洗乾淨，放碗內。
4. 高速煲，洗潔精清洗乾淨。
5. 在豬手上掃上老抽。
6. 在高速煲內，加入滾水半升。
7. 加入調味料：
a. 蠔油1湯匙
b. 生抽1湯匙
c. 冰糖1大粒
d. 胡椒粉1茶匙
8. 放豬手、冬菇及蔥入煲內，用“蹄筋”功能，炆40分鐘。
9. 炆好，釋放煲內空氣，打開蓋。
10. 反轉豬手，加入鎮江醋3湯匙。
11. 冬菇，放在豬手上，加入綠豆粉絲及西蘭花。
12. 重新設定高速煲，用“再加熱”功能，煲15分鐘。
13. 炆好。
14. 西蘭花，圍好碟邊，放粉絲在中間，鮮冬菇放碟邊，豬手放粉絲上，淋上汁。
15. 完成，可享用。
Braised pork knuckle in high speed cooker
Ingredients:
Frozen pork knuckle 1 No.
Broccoli 1 No.
Fresh mushrooms 8 Nos.
Mung bean vermicelli 4 taels
Preparation/Steps:
1. Broccoli, cut in pieces. Add cooking salt into 1L of water, soak for 5 minutes. Rinse thoroughly.
2. Boil 1L of water in high speed cooker. Add in 1 tsp of oil. Put broccoli in pot. Cover it up. Boil for 3 minutes, to remove unpleasant smells. Pick them up. Drain.
3. Put pork knuckle into the pot. Add in 0.5 tbsp of salt and 1 tbsp of white wine. Cover up the pot, boil for 10 minutes. Pour away water. Add in water, soak for 3 minutes. Take it out. Rinse thoroughly. Put in a bowl.
4. High speed cooker, rinse with detergent. Rinse thoroughly.
5. Brush some dark soya sauce on the pork knuckle.
6. Add in 0.5L of boiled~up water in the pot.
7. Add seasoning:
a. Oyster sauce 1 tbsp
b. Light soya sauce 1 tbsp
c. Rock sugar 1 big cube
d. Pepper 1 tsp
8. Put pork knuckle, mushrooms and green onion into the pot. Use "tendons" function, braise for 40 minutes.
9. Braise well. Release the air in the pot. Open the pot.
10. Flip over the pork knuckle, add in 3 tbsp of Zhenjiang vinegar.
11. Mushrooms, put on top of pork knuckle. Add in vermicelli and broccoli.
12. Reset the cooker. Use "Reheat" function, boil for 15 minutes.
13. Braise well.
14. Broccoli, is to be put alongside the plate. Vermicelli, is to be put in the middle of the plate. Mushrooms, is to be put alongside the plate. Pork knuckle, is to be put on top of vermicelli. Sauce is to be poured on top.
15. Complete. Serve.
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