⬇️⬇️English recipe follows⬇️⬇️
蕃茄炆豬手

材料：
豬腳2隻（已切件）
蕃茄4個
蔥1條
茄汁

處理：
1. 大火煲滾1鑊水，放豬腳出水，加入紹興酒及粗鹽各1湯匙，水再大滾起時，倒去水分，逐件洗乾淨，擎乾水。
2. 蕃茄及蔥，清水洗乾淨。
3. 蔥，切粒。
蕃茄，1開4。

烹調：
1. 白鑊，大火，烘豬手去羶味。
2. 花椒及冰糖，清水洗乾淨。
3. 轉慢火，加入調味料：
a. 花椒1／4茶匙
b. 冰糖2大粒
c. 紹興酒2湯匙
d. 淡味蠔油3湯匙
e. 茄汁半支
f. 蕃茄4件
4. 轉大火，加入大滾水蓋過豬腳，滾起，轉中慢火，炆35分鐘。
5. 用筷子試一試，看看能否穿過豬手，開大火，加入蕃茄，炒勻，冚蓋，熄火，焗10分鐘。
6. 食用前，開大火加熱豬手。
7. 完成，上碟，可享用。

Braised pork knuckles with tomatoes

Ingredients:
Pork knuckles 2 Nos. (Already cut in pieces)
Tomatoes 4 Nos.
Green onion 1 No.
Tomato ketchup

Preparation:
1. Heat up a wok of water at high flame. Put knuckles in wok, add in 1 tbsp of Shaoxing wine and 1 tbsp of cooking salt. Water boils up again, pour away water. Rinse them piece by piece. Drain.
2. Tomatoes and green onion, rinse with tap water.
3. Green onion, dice in cubes.
Tomatoes, divide each in 4 shares.

Steps:
1. Plain wok, high flame, fry the knuckles to remove unpleasant smells.
2. Sichuan peppercorn and rock sugar, rinse with tap water.
3. Turn to low flame, add seasoning:
a. Sichuan peppercorn 0.25 tsp
b. Rock sugar 2 big cubes
c. Shaoxing wine 2 tbsp
d. Light oyster sauce 3 tbsp
e. Tomato ketchup half bottle
f. Tomatoes 4 pcs
4. Turn to high flame, add in boiled~up water just covering up the knuckles. Boil it up. Turn to medium~low flame and braise for 35 minutes.
5. Check the knuckles if they can be pinched through with a pair of chopsticks. Turn to high flame. Add in tomatoes, fry well. Cover up the wok. Turn off fire. Leave it for 10 minutes.
6. Heat up at high flame before the consumption of the knuckles.
7. Complete. Put on plate. Serve.

蕃茄炆豬手
Braised pork knuckles with tomatoes
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