Braised Pork Knuckles with Mushrooms in Dried Oyster and Black Moss

Soak 100g of dried mushrooms in water 2 hours (or one day) in advance, wash after softened, and cut off the mushroom stalks with scissors for later use.

Wash half a pork knuckle cut into pieces, blanch in boiling water to remove blood and impurities, then drain; prepare 100g washed dried oysters, flatten 150g ginger, flatten 5-6 cloves of garlic, and prepare cloves, star anise, and cinnamon.

Put flattened ginger and garlic into a claypot and dry-fry to remove moisture, pour in 1 tbsp oil to sauté, then add cloves, star anise, and cinnamon, add blanched pork knuckles and mushrooms, and stir-fry until surfaces are dry.

Add 2 tbsp light soy sauce, 2 tbsp dark soy sauce, 2 tbsp oyster sauce and stir well, then add 100g washed dried oysters, and mushroom stalks if you like, and stir-fry until all ingredients are evenly coated with sauce.

Add 1000ml water just to cover the surface, cover with lid and bring to a boil, then turn to low heat and simmer for 1.5 hours, open lid midway and stir to ensure even cooking.

During the second half of simmering, take 10g of black moss and wash it with water for later use.

In the last 15 minutes, open the lid and add the washed black moss, mix well and continue simmering until the sauce reduces and flavors absorb, taste and serve.