Braised pork trotters
Overview
Processing photos and posting recipes at 12 o'clock in the middle of the night, my mouth is watering before I know it. It would be really beautiful if there really was such a plate of attractively colored, crispy, delicious, plump and chewy braised pig's trotters in front of me.
Tags
Ingredients
Steps
-
Cut the pig's trotters into pieces and wash them. Here are the quantities for two.
-
Blanch in water to remove odor and wash.
-
Prepare the condiments, ginger slices, green onion knots (the shallots are knotted so that they can be easily picked out and removed after cooking. You can also use green onion segments), star anise, Sichuan peppercorns, and cumin. The spices can be increased or decreased according to personal preference. Cinnamon, grass fruit, bay leaves, cloves, etc. can be used. If you like spicy food, add some dried chili pepper.
-
Put the pig's trotters and the above condiments into the pot, add appropriate amount of salt, sugar, cooking wine and soy sauce (dark soy sauce). Yellow stew, as the name suggests, the color of the finished product should be yellow, so soy sauce is mainly used for coloring. Don't put too much, otherwise the color will be too dark. Add water to cover the ingredients.
-
After the fire comes to a boil, turn to low heat and simmer for about 1 hour. Flip a few times in the middle to make the meat color and taste evenly. If you want to make it faster, you can also use a pressure cooker, so you have to add less water.
-
When the meat reaches the softness and hardness you like, reduce the juice and turn off the heat. The onions are basically burnt, so pick them out and throw them away. Add a little MSG or chicken essence and mix thoroughly.
-
Put it on a plate, sprinkle some chopped green onion, and it's done. Isn’t it very simple to make, but the taste is very rich, try it quickly!
