Braised Fresh Ham With Rock Sugar, Sichuan Style Recipe

1. 1

   1.

2. 2

   Wash the ham and the bones and place in a large wok with bones under the ham.

3. 3

   Add in the stock and bring to a boil over high heat.

4. 4

   Skim the foam from the surface and add in the rice wine, ginger slices, scallions, sugars, and salt.

5. 5

   Simmer, tightly covered, over low heat till the ham is tender.

6. 6

   Throw away the bones and place the ham in a serving dish.

7. 7

   2.

8. 8

   Bring the sauce back to a boil and reduce till thickened.

9. 9

   Pour over the ham and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.