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TANGERINE PEEL AND RADISH PORK KNUCKLE

Ingredients:

  • Pork knuckle, 400g
  • Cherry belle radish, 200g
  • Garlic, 20g
  • Ginger, 20g
  • Dried tangerine peel, 5g
  • Salt, 5g
  • Essence of chicken, 2g
  • Sugar, 10g
  • Fermented bean curd, 5g


Instructions:

  1. Rinse pork knuckle and cut into pieces. Rinse cherry belle radish, and dice ginger and tangerine peel.
  2. Add water, garlic, and tangerine peel into your Thermos® Shuttle Chef® inner pot. After tangerine peel emits fragrance, add fermented bean curd, cherry belle radish, pork knuckle, and boil for 5 minutes.
  3. Remove inner pot from stove and insert into Thermos® Shuttle Chef® outer pot. Close lid and let simmer for one hour.
  4. After one hour, open lid and add essence of chicken, salt, and sugar. For a thicker sauce base, simply reheat inner pot on stove.


Health tip: Pork knuckle is abundant in collagen, a protein known to keep the skin smooth and moisturized.

CHEESY FISH PORRIDGE

Ingredients (Serve 4):

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