Braised pork knuckle with lotus root and nostoc with high speed cooker高速煲蓮藕髮菜炆豬手

⬇️⬇️English recipe follows⬇️⬇️
高速煲蓮藕髮菜炆豬手
材料：
急凍豬手1隻
蓮藕1斤
髮菜1兩
綠豆粉絲4兩
處理：
1. 大火煲滾1鑊水。
2. 放豬手落鑊，大火滾至起泡，清水洗淨，揸乾淨血水，清水沖洗乾淨，擎乾水。
3. 蓮藕，清水洗乾淨，去皮，打橫切約半吋一舊。
烹調：
1. 預備高速煲。
2. 放豬手及蓮藕落煲。
3. 加入調味料：
a. 冰糖2粒
b. 蠔油1湯匙
c. 生抽1湯匙
4. 加入滾水至豬手高度的一半。
5. 用“牛、羊肉”功能，炆35分鐘。
6. 反轉豬手，用“蹄筋”功能，炆40分鐘。
7. 髮菜，清水浸。
8. 豬手差不多炆好，洗乾淨髮菜，清水沖洗幾次，揸乾水。
9. 粉絲，清水浸軟。
10. 打開高速煲，反轉豬手，加入髮菜及粉絲，冚蓋，用“再加熱”功能，炆15分鐘。
11. 豬手已炆好，放粉絲上碟，放豬手、髮菜及蓮藕在上面。
12. 完成，可享用。
Braised pork knuckle with lotus root and nostoc with high speed cooker
Ingredients:
Frozen pork knuckle 1 No.
Lotus root 1 catty
Nostoc 1 tael
Mung bean vermicelli 4 taels
Preparation:
1. Heat up a wok of water at high flame.
2. Put the knuckle in wok. Boil it at high flame until bubbles boiling up. Rinse it. Squeeze it until blood has been out from it. Rinse thoroughly. Drain.
3. Lotus root, rinse with tap water. Get it peeled. Slice it at 0.5" per each horizontally.
Steps:
1. Get ready for high speed cooker.
2. Put the knuckle and lotus root in cooker.
3. Add seasoning:
a. Rock sugar 2 Nos.
b. Oyster sauce 1 tbsp
c. Light soya sauce 1 tbsp
4. Add in boiled~up water just half covering up the knuckle.
5. Use "beef/lamb meat" function, braise for 35 minutes.
6. Flip over knuckle, use "tendons" function, braise for 40 minutes.
7. Nostoc, soak in tap water.
8. The knuckle has been almost braised well, rinse the nostoc. Rinse it several times. Squeeze it.
9. The vermicelli, soak in tap water until it turns soft.
10. Open the cooker, flip over the knuckle. Add in nostoc and vermicelli. Cover up the cooker. Use "reheat" function, braise for 15 minutes.
11. The knuckle has been braised well, put the vermicelli on plate. Put the knuckle, nostoc and lotus root on top.
12. Complete. Serve.