Braised pork trotters

Overview

I really miss Taiwanese chef Wu’s braised cabbage. I made it once before and was very impressed. However, the current brine has only been used to marinate chicken wings once. The meat flavor is not thick enough, and the flavor of vegetables will be muted. For a delicious brine, I come here to marinate it. One pig's trotters. Most of the time, when we make brine, we brine chicken, meat or eggs. This time we brine meat for brine, which is a bit putting the cart before the horse, but it doesn't matter, as long as there is a good result, I will introduce the pictures and texts of brine cabbage in the future.

Tags

• hot dishes
• home cooking
• chives
• clear water
• ginger
• honey
• light soy sauce
• liquor
• old brine
• onion
• oyster sauce
• pork trotters
• rock sugar
• brine

Ingredients

Steps

1. 1 Cut each pig's trotter in half. It's not actually chopped. It's cut at the joints and then chopped. Put it in a pot of cold water, add 4 slices of ginger and 1 tablespoon of white wine.

   

2. 2 Cook until foaming and continue cooking for 10 minutes to boil out as much blood as possible.

   

3. 3 After cooking, rinse the pig's trotters, then put them in cold water with ice cubes and soak them until the pig's trotters are completely cold.

   

4. 4 Boil 2 cups of old brine, 6 slices of ginger, 1 onion, 3 chives, about 10 grams of rock sugar, and enough water to immerse the pig's trotters in the brine for about 10 minutes.

   

5. 5 Pour all the brine and pig's trotters into the pressure cooker and press for 20 minutes.

   

6. 6 Pick up the pig's trotters, put it in a small pot to make the sauce, add 1/4 cup of brine, 1 tablespoon of honey, 1/2 tablespoon of light soy sauce, and 1/2 tablespoon of oyster sauce. Heat until big bubbles form, then pour it on top of the pig's trotters (see the picture of the finished product). Let the remaining brine cool and put it into a box, and put it in the deepest part of the refrigerator. Some friends also put it in the frosting layer.