Making spicy braised pig trotters with brine
Overview
The brine that I have been talking about for a long time is finally updated. I am a carnivore. Every time I go back, I always go to the supermarket to buy a bunch of meat and braise it to eat, because I used to have a pot of good brine at home, no matter the taste or color. . So I have been too lazy to buy materials and take pictures again, but everyone has been chasing after this recipe, so I took the time to take pictures of the process during the New Year
Tags
Ingredients
Steps
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Prepare all the spices: Before returning to my hometown, I thought that the old brine was not lost, so I bought a few kinds of home-cooked dishes online. Here I have star anise, cinnamon, bay leaves, grassroots, fragrant grass, cumin, pepper, grass fruit, licorice, and other spices. I don’t know anything about it. I went to the supermarket a few days ago and saw a package of marinated ingredients, so I bought one and opened it at the same time. [The thing to remember is about the types of spices. You don’t have to have too many. Choose a few flavors you like. Otherwise, the extra Chinese medicinal flavor and astringency will affect the taste. But licorice has the effect of improving freshness and blending various flavors, so it’s best to have it, which is available in traditional Chinese medicine stores]
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In fact, there are so many ingredients that can be brine, just pick what you like, because I just brine a big pot for guests a few days ago, and today I just wanted to improve the brine and take pictures of the recipes, so I just bought some
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Of course, big pig trotters are indispensable. The whole family likes to chew them after buying them and trimming them with a knife for later use
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Peel off the skin of green onions and cut into long sections
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All the ingredients should be soaked in warm water for about half an hour before being put into the pot. First, it can remove the dust on the spices, and second, it can remove the excessive smell of traditional Chinese medicine.
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Wash the green onions to save them. Haha, I am afraid that they will fall apart after cooking, so I reinforced them with threads. I also wrapped the other ingredients with gauze one by one. Be sure to tie them firmly with threads. The last time I used a rubber band, it broke while cooking. I was so depressed
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Now let’s make big bone soup. Clean one or two bones, then add water to the pot and blanch them. Then use warm water to wash away the foam
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Fill the electric pressure cooker with water, add the freshly washed drumsticks, and cut three slices of ginger
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It will take about an hour. Scoop out the scum and oil on top and take out the barrel
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Put the tube bone soup into the brine pot, add all the prepared brine packages, green onion segments, and green onion segments
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Add a little more light soy sauce and two spoons of Shaoxing wine
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Two spoons of dark soy sauce, a little salt, MSG [Traditional brine generally does not need to add MSG, but most fresh brine is not flavorful enough, so you can add an appropriate amount] Often brine animal raw materials with strong flavor, the flavor of the brine will become stronger and stronger, and over time, it will be a good pot of brine.] Also, beef and mutton that have a strong flavor are best brine separately..
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Because I love spicy food, I added some dried chili peppers. In fact, I personally think that spicy braised food is more appetizing
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.After boiling, turn down the heat and simmer for 40 minutes before turning off the heat. If you have time, it will taste better if you cook it in advance and simmer it overnight
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Now we blanch all the ingredients that need to be marinated. I put some white wine to remove the fishy smell
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After boiling, drain the water, rinse everything one by one with warm water and drain the water
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After the brine is simmered, we now start to marinate it. Generally speaking, we have to put in the hard-to-cook items first. I first put the pig's trotters and boiled them for about 20 minutes. After boiling for a while, I added a little brown sugar for color, but don't add too much. If it's sweet, it won't taste good
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The next step is to put in the duck feet. This thing is really not easy to cook
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Finally, put the duck head, duck wings, duck racks, etc. During the brine process, you should always check the color, aroma, saltiness of the brine, and whether the soup stock is sufficient. Make up for whatever is missing. As for the final brine time, it depends on your own taste. Some people like it harder, and some people like it softer and more flavorful. After the brine is done, turn off the heat and continue to cover the lid and simmer for a while, the taste will be better
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This is made from old brine. The color is different. Make a pot of brine well and keep it well. [1 Before storing the brine, you need to boil it first, remove the floating oil on the surface, clean the foam, and filter the sediment with fine gauze. Be sure to keep the brine clean. 2. After cooling, put it into a clean oil-free and water-free container. If it is used frequently, close it and refrigerate it. However, it needs to be boiled frequently. If it is not used for a long time, it should be closed and frozen for storage
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Look at this color, it tempts you, I want to hold one and nibble on it before I finish taking the photo
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It is impossible to pick up a big pig's trotters and chew them. Use a knife to cut them into small pieces for later use
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Food is warm because it has the warmth of the palm of your hand. Treat food with heart, treat your family well, and live seriously. This life may be ordinary, without much achievement, but I am very happy and contented every day!
