Braised Pork Trotters (a 2-in-1 method that is both delicious and time-saving)

Overview

Pig's trotters are a favorite of many people. They are full of collagen. They don't make you fat, and they can also beautify your skin. They are very suitable for making a big pot of fragrant and delicious meals in the cold winter. Of course, cooking pig's trotters is also time-consuming. Today, Hua'er will share with you a method of braised pig's trotters that combines two tools: a pressure cooker and a wok. It takes about an hour to completely remove the bones and is also quite delicious!

Tags

• hot dishes
• common dishes
• shandong cuisine
• maternity
• dinner with friends
• winter recipes
• dinner
• aniseed
• braised sauce
• cinnamon
• light soy sauce
• old soy sauce
• onions
• pig's trotters
• rock sugar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 It is recommended that when buying pig trotters, choose the front trotters, as the meat is tender and easy to stew. When you buy it, you can have it chopped into pieces and then wash it at home.

   

2. 2 Make a pot of cold water, put the pig's trotters in, heat over high heat until the water boils, and cook for 5-10 minutes. As long as the blood foam in the pig's trotters is completely seeped out, take it out and drain it.

   

3. 3 Prepare the appropriate ingredients. It is best to use the large rock sugar you buy in the supermarket. It is recommended not to use ordinary sugar for the braised pig's trotters here. Otherwise, not only will the color of the sugar not be obtained when frying, but the taste will not be as tender and fragrant as adding rock sugar.

   

4. 4 Prepare the required seasonings. I am used to using a little braised sauce. If you don’t have any, you don’t have to add it.

   

5. 5 Heat the wok, add a little oil, add the green onions and ginger slices and stir-fry until fragrant.

   

6. 6 Add the pig's trotters, add cooking wine, stir-fry slightly, then add dark soy sauce and light soy sauce.

   

7. 7 Add boiling water to the pot and turn off the heat after it boils. Put it into the pressure cooker. It is recommended that you do not put any salt or rock sugar. When stewing and making soup, salt is always added last; rock sugar needs to be used in a wok later when stewing. If you add it now, it won't turn out the color of the sugar.

   

8. 8 After the pressure cooker deflates, take out the pig trotters. As you can see, it is quite rotten now, but the meat cooked in the pressure cooker is not fragrant. It just makes the meat cook quickly, so don't bother, continue to use the wok and simmer for a while. Don't omit this process.

   

9. 9 Now find a clean small pot, put a little water and rock sugar, start to cook over low heat until the rock sugar melts completely, and the rock sugar water will turn amber.

   

10. 10 Put the pig's trotters into a clean wok, add an appropriate amount of the soup from the pressure cooker just now, just enough to cover the pig's trotters, add the boiled rock sugar water, and then add an appropriate amount of salt. Cook over medium heat for 25-30 minutes, then use high heat to reduce the juice.