Spicy Braised Pork Trotters

Overview

The temperature in Chongqing has cooled down, and it is slightly cold. This weather is very suitable for lazily enjoying the process of making delicious food at home. This week I don’t have to go on a show, but I have to work as a producer. After the revision of Gourmet World, there seems to be problems with the number of recipes read, the number of visitors, comment notifications, etc. Now even the avatar and recipe pictures are not displayed. I’m dizzy. ——Back to today’s pig trotters. In the past, most braised pig trotters were made with bean paste, which not only increases the spiciness but also eliminates the step of frying the sugar color. This time, I used a very conventional method to make the braised pig trotters. Although I did not use bean paste, I added Sichuan peppercorns and dried chilies, stir-fried the sugar color, and simmered it in water. I learned the method of stewing in water from a food show. It is said that the pig's trotters cooked in this way are more delicious and have a better texture.

Tags

• hot dishes
• cinnamon
• cooking wine
• dried chili pepper
• onions
• pig's trotters
• star anise
• very fresh soy sauce
• vinegar
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Add water, a spoonful of cooking wine, two or three slices of ginger, and cold water to the pot. After the water boils, skim off the foam and drain.

   

2. 2 Stir-fry the color of the sugar: Heat the pot directly without adding oil or water. Add two tablespoons of sugar and stir-fry. When the color turns golden red and many small bubbles appear, pour in hot water, stir well, and set aside. (Tips: Add sugar directly to the pot without adding oil or water. The color of the sugar stir-fried in a dry pot will be richer and the taste will last longer.)

   

3. 3 Cut the onion and ginger with a knife, add an appropriate amount of Sichuan peppercorns, dried chili peppers, three or four bay leaves, two or three pieces of cinnamon and two or three star anise, set aside, and set aside the sugar color.

   

4. 4 Heat the pan with cold oil. When the oil is hot, add the onion, ginger, garlic, Sichuan peppercorns, dried chili peppers, bay leaves, cinnamon and star anise. Stir-fry over low heat until fragrant. Add the pig's trotters and stir-fry. Then add the sugar and stir-fry evenly.

   

5. 5 Pour in hot water, add two tablespoons of cooking wine to remove the fishy smell, add one tablespoon of cooking wine for a very fresh taste, add an appropriate amount of vinegar and salt to enhance the flavor, and bring to a boil over high heat.

   

6. 6 Transfer the pig's trotters and soup together to another container (such as a slightly larger bowl), put it into a pressure cooker with an appropriate amount of water and simmer for 30 minutes. (If you don’t have a pressure cooker, you can use an ordinary steamer. The heat must be strong and the time must be sufficient.) You don’t need to use high heat to collect the juice. You can add some sugar at the end to enhance the freshness. The stewed pig trotters will be more flavorful after soaking for a few hours.