🟢材料：
急凍豬手 2 公斤
新鮮沙薑 60 克
紅蔥頭 20 克
薑、芫荽 適量
花椒、八角 適量
紹興酒 1 湯匙
魚露 2 湯匙
白醋 1 湯匙
糖 1 湯匙
鹽 適量

🟢做法：
1️⃣ 豬手用鹽水浸泡 10 分鐘，以去除雪味，去毛洗淨。
2️⃣ 豬手加入薑片、花椒八角、1 湯匙紹興酒，適量鹽，用大火煮 10 分鐘，轉小火煮 30 分鐘。
3️⃣ 煮好的豬手撈出，放入冷水中冷卻，最好可以啤水 30 分鐘，去骨。
4️⃣ 啤完水的豬手用涼開水過一遍，瀝乾水份。
5️⃣ 沙薑切碎，紅蔥頭切碎，芫荽切碎。
6️⃣ 豬手放入大碗中，加入沙薑、紅蔥頭、芫荽，2 湯匙魚露、1 湯匙白醋、1 湯匙糖，適量鹽拌勻，儲存在冰箱中 6~8 小時。

🟢Ingredients:
Pork Knuckles—2 kg
Fresh Sand Ginger—60 g
Shallots—20 g
Ginger—as needed
Coriander—as needed
Sichuan Peppercorns，Star Anise—as needed
Shaoxing Wine 1 tablespoon
Fish Sauce 2 tablespoons
White Vinegar 1 tablespoon
Sugar 1 tablespoon
Salt—as needed

🟢Cooking Directions:
1️⃣ Soak the pork knuckles in salted water for 10 minutes to remove any unwanted odors. Clean and remove any hair.
2️⃣ In a pot of boiling water, add the pork knuckles, ginger slices, Sichuan peppercorns, star anise, 1 tablespoon Shaoxing wine, and a pinch of salt. Boil on high heat for 10 minutes, then simmer on low heat for 30 minutes.
3️⃣ Once cooked, remove the pork knuckles and cool in cold water. It's best to rinse them under running water for 30 minutes. Debone the pork knuckles.
4️⃣ Rinse the deboned pork knuckles with cold boiled water. Drain excess water.
5️⃣ Chop the sand ginger, shallots, and coriander.
6️⃣ In a large bowl, combine the pork knuckles with sand ginger, shallots, and coriander. Add 2 tablespoons fish sauce, 1 tablespoon white vinegar, 1 tablespoon sugar, and salt to taste. Mix well. Store the mixture in the refrigerator for 6-8 hours.

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