Braised Egg Pork Trotters
Overview
Trotters refer to the feet (hoofs) and calves of pigs. They are also called yuan hooves in China. In the Chinese world, pig trotters are one of the most commonly eaten parts of pigs, and there are many different cooking methods. Pork trotters are rich in collagen protein and have lower fat content than fat meat. It can prevent skin dryness and wrinkles, enhance skin elasticity and toughness, and is of special significance for delaying aging and promoting the growth and development of children. For this reason, people call pig trotters a beauty food and a delicacy similar to bear paws.
Tags
Ingredients
Steps
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Cut the pig's trotters into pieces (always cut into pieces when you buy them), wash and drain.
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Marinate with salt and soy sauce (I usually use Chubang's, which has just the right saltiness and nice color) for 2 hours to add flavor.
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Put it in the rice cooker and add a few large slices of ginger.
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Add water to cover the pig's trotters and activate the cooking button. I usually use super fast.
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At this time, you can start to boil the eggs. Put the eggs in cold water and use chopsticks to hold them until they are cooked. When cooked, add cold water and peel off the shell.
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After 40 minutes, add eggs to the pot.
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Cook in the rice cooker for a total of 1 hour and 10 minutes. Then take out the rice cooker and put it into the casserole. Cook for another 20 minutes. If you don't like the juice too much, you can cook over medium-high heat until the juice is reduced. I like it juicy, so I like it cooked over medium-low heat. Pay attention when cooking.
