This is actually the process of scorching the skin. It involves using high flames to char the surface hair follicles and sweat glands of the pork knuckle. This method not only reduces odors but also makes the skin of the knuckle firmer and more appealing.
But with an extra step of tightening the skin, the effect of scorching the skin became even better.
Soon, all four knuckles were scorched to a pitch-black color, and they also emitted the smell of burning hair.
Xie Baomin placed the knuckles into mildly hot water and grabbed a newly unwrapped steel wool to start scrubbing.
Quickly, the knuckles, once covered in black ash, were washed clean.
Then he began to heat oil in a pot, getting ready to deep-fry the knuckles.
The oil needed a little more time to heat up. With nothing else to do, Xie Baomin took a sharp knife and trimmed the fascia at the joint of the thinner end of the knuckle, where it connects to the Pork Trotter.
