Ingredients
1 whole pork hock (about 1 kg / 2.2 lbs)
Seasonings
65 g dried water chestnut flour, 6.5 g each of soy sauce, Sichuan peppercorn salt, and Shaoxing wine, 4 g each of chopped scallions and ginger, 2.5 g salt.
Instructions
1. Wash the pork hock thoroughly, split it open, then add yellow wine, soy sauce, salt, scallions, and ginger. Steam in a steamer until fully cooked, remove, and debone.
2. Mix wet water chestnut flour to a smooth paste and spread it evenly over the pork hock. Pan-fry both sides in lard until golden, then deep-fry in hot oil until crispy. Remove, cut into small cubes, and sprinkle with Sichuan pepper-salt (toasted ground Sichuan peppercorns mixed with salt). This dish is fragrant and crispy, ideal for autumn and winter.