Yan Lin noted everything down, planning to discuss it with the nutritionist when she got back.
At noon, the Pork Hock was already steamed. Lin Xu retrieved it, and now it was brimming with fragrance, with a rosy color. In the steaming pot, it quivered like tofu.
But it wasn't ready to be served yet; it still needed to be simmered to thicken the sauce.
Pour the Pork Hock gently into the pan, tilting the steaming pot so that the Pork Hock slides in with the skin side down.
Heat up the pan to start thickening the sauce.
Thickening the sauce is really just simmering away the water in the broth, allowing the gelatin to reattach to the surface of the meat, enhancing both taste and flavor.
The stove shouldn't be too hot, or else the pan will burn, and you have to keep shaking the pan while simmering.
As the water evaporates, the sauce at the bottom becomes thicker and brighter.
When the sauce is as thick as if it were glazed, use a large spatula to flip the Pork Hock over.
