cooking - Braised Pork Knuckle with mushroom

Sautéed cinnamon stick, star anise, pepper, garlic & ginger in hot vegetable oil and sesame oil then added rock sugar. Keep stirring till rock sugar melted. Purpose to color the knuckle with caramel of rock sugar. Add in the knuckle (boil with water before that to remove blood) and mushroom. Then add soya sauce, a bit of salt, Chinese cooking wine and water to cover the knuckle. Bring them to boil for 5-10 minutes. Then lower the flame to lowest heat and cover the pot lid. Simmer for two and a half hour.  Check time to time. Time to taste. Add soya sauce or salt if needed. 10 mins before serve added maltose to add the shine of the knuckle skin. After cook remove the knuckle and filter the gravy. Garnish the knuckle surrounded by Pak Choy (boiled in water that added salt, sugar n vegetable oil). Now, reheat the filtered gravy then pour onto the knuckle. Done.