Pork trotters in spicy sauce
Overview
The collagen protein in pig's trotters can be converted into gelatin during the cooking process, which can bind a lot of water, thereby effectively improving the body's physiological functions and the water storage function of skin tissue cells, preventing premature skin wrinkles and delaying skin aging. Pig skin contains a large amount of collagen protein, which can be converted into gelatin during the cooking process. Gelatin has a network space structure, which can bind a lot of water and enhance the physiological metabolism of cells. These two kinds of collagen can kill years instantly
Tags
Ingredients
Steps
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Prepare materials
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Pour water into the pot and blanch the pig's trotters and skin, wash and drain. (Be sure to drain, the pork skin will crackle when it comes into contact with the syrup)
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Boil the sugar color, add a little water to the pot, pour in the rock sugar and cook until it turns amber
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Add the pork trotters and pig skin and stir-fry, add the ginger and garlic and stir-fry, then add the spices and stir-fry until fragrant, add the cooking wine and light soy sauce and stir-fry
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Add a small bowl of water (beer can be substituted) into the pot, add two tablespoons of chili bean paste, flip and cover the pot, turn off the heat when it boils
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Pour all the food in the wok into the pressure cooker, add water to cover the ingredients, and set high pressure on high heat for 10 minutes and low heat for 20 minutes. Turn off the heat and put it on a plate after the gas is gone
