Braised Pork leg with black fungus and kidney beans~

      1: Pork Hock  1 kg  -1 1/2 kg   chop into  small piece

          (1 front hock chop into  5-6 pieces)

      2: Canned Kidney bean     2- 3 tins 

      3: Black fungus    100 -120gm    (soak until soft, rinse and trim) 

      4: 2 shallots,  2 clove garlic  ( thickly sliced) 

       5: honey    1 cup

       6: chicken broth   ( 900 ml)

Steps:

        1: blanch pork hock  2-3 times with 2 tbsp vinegar,  ( to get rid of the smell)

           final soak with icy water , drain ,clean ,trim and puck off any hairs found ,

           set aside. 

2: a:drain beans and save the juice,set aside. 

b:soak black fungus till soft,  drain and trim, set aside.

3: hot wok add 2 tbsp of oil, sauté pork hock with shallots and garlic  till both 

            sides brown and fragrant, pour soy sauce ( black soya sauce, light soya sauce    

            3 tbsp each , mix with  brown sugar and cooking wine 1 tbsp each) ,mix well .

4: pour the  meat  to a deep pot, add 900 ml chicken soup and cook 15 

            mins with high  heat, turn to low heat and slimmer  for 30 mins approximately .

            Stir occasionally until tender,then turn off heat and set aide.