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⬇️⬇️English recipe follows⬇️⬇️
芋頭豬手煲

材料：
急凍豬腳4磅
芋頭1個
薑1舊

處理：
1. 急凍豬腳，大火煲滾1鑊水，放豬腳落鑊，加入紹興酒或米酒3湯匙及粗鹽1湯匙，去除雪味。
2. 芋頭，去皮。
3. 薑，去皮，切片。
4. 芋頭，切一舊舊。
5. 豬手，已出水5分鐘，倒去水分，逐件用清水沖洗2次。

烹調：
1. 大火在鑊中燒熱油100毫升。
2. 放芋頭落鑊，煎香，轉中慢火繼續煎。
3. 芋頭一面已煎至金黃色，反轉繼續煎。
4. 芋頭，兩面已煎至金黃色，夾上碟。
5. 白鑊，爆香豬腳，加入薑片及芋頭4件。
6. 轉慢火，加入調味料：
a. 蠔油3湯匙
b. 生抽1湯匙
c. 老抽1／4湯匙，轉大火，加入：
d. 冰糖1大粒
加入滾水蓋過肉面，大火滾起，轉中慢火，炆20分鐘。
7. 檢查豬腳可否用筷子穿過。
8. 加入芋頭，冚蓋炆3分鐘。
9. 攪勻一下豬腳，倒入煲仔，轉大火滾起。
10. 完成，可享用。

Claypot pork knuckle with taro

Ingredients:
Frozen pork knuckle 4 lb
Taro 1 No.
Ginger 1 No.

Preparation:
1. Frozen pork knuckle, heat up a wok of water at high flame. Put knuckle in wok. Add in 3 tbsp of Shaoxing or rice wine and 1 tbsp of cooking salt, to remove unpleasant smells.
2. Taro, get it peeled.
3. Ginger, get it peeled and sliced.
4. Taro, cut in pieces.
5. The knuckle, has been boiled for 5 minutes. Pour away water. Rinse piece by piece with tap water for 2 times.

Steps:
1. Heat up 100ml of oil at high flame in wok.
2. Put taro in wok. Fry well. Turn to medium~low flame and continue frying.
3. Taro, one side has been fried into golden yellow, flip over and continue frying.
4. Taro, both sides have been fried into golden yellow, put on plate.
5. Plain wok, no oil, fry the knuckles well. Add in ginger slices and 4 pieces of taro.
6. Turn to low flame, add seasoning:
a. Oyster sauce 3 tbsp
b. Light soya sayce 1 tbsp
c. Dark soya sauce 1/4 tbsp, turn to high flame, add in:
d. Rock sugar 1 big cube
Add in boiled~up water just covering up the pork, heat up at high flame. Turn to medium~low flame and braise for 20 minutes.
7. Check the pork knuckle if it can be pinched through with a pair of chopsticks.
8. Add in taro, covering up the wok and braise for 3 minutes.
9. Stir the pork well. Pour it into a pot. Heat up at high flame.
10. Complete. Serve.

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