Twice-cooked pork trotters

Overview

This dish is made using the method of twice-cooked pork. The so-called twice-cooked pork means cooking it again. Add Pixian watercress and green garlic to the pig's trotters and stir-fry it. It is particularly delicious, fresh and spicy, not greasy, and moderately soft and hard. It is a good dish to go with wine.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• dinner with friends
• winter recipes
• lunch
• cooking wine
• ginger
• green garlic
• green onions
• pig's trotters
• pixian douban
• star anise
• tempeh
• white sugar
• fragrant leaves

Ingredients

Steps

1. 1 Prepare the materials, soak the pig's trotters in clean water for 2 hours, scrape the pig's trotters clean with a knife, and wash them repeatedly.

   

2. 2 Prepare green onions and ginger.

   

3. 3 Add water to the pot, add the pig's trotters, green onions, and ginger under cold water and blanch the pig's trotters over low heat.

   

4. 4 Wash the blanched pig's trotters with warm water, heat the water in a pressure cooker, put the pig's trotters in, add cooking wine, bay leaves, star anise, green onions, and ginger and cook for 15 minutes.

   

5. 5 Take out the cooked pig's trotters, drain them and set aside.

   

6. 6 Cut green garlic into sections with a diagonal knife and set aside.

   

7. 7 Chop the tempeh and Pixian douban, add oil to the wok, heat the oil, add the tempeh and Pixian douban, stir-fry until the red oil comes out, then add the minced ginger.

   

8. 8 Put the drained pig's trotters into the pot and stir-fry, add a little sugar to make them fresh.

   

9. 9 Add the green garlic to the pan and stir-fry evenly before turning off the heat.