Delicious and beautiful red suckling pig trotters
Overview
Since the children returned to their hometown, the chances of entering the kitchen have been greatly reduced. Except for breakfast, the fire is basically not turned on at other times. It is okay to turn on the fire occasionally. I didn’t plan many activities this weekend, so I wanted to use my free time to clean up the house completely. After a long day of work, I was so tired that my back hurt. When I was grocery shopping in the evening, I planned to buy some tenderloins, but found that they were all sold out. I didn’t want to go to other places to buy them. I saw that the pig’s trotters were good, and the boss kept them very clean, so I just bought some to take home to satisfy my craving. I rarely buy pig trotters. On the one hand, I am always worried about the trouble of cleaning up the pig hair. On the other hand, neither father nor son like to eat it. Occasionally, I buy some and cook them at home, which is usually done by me. Generally, this kind of pig's trotters is more delicious when eaten braised, and it is not greasy at all. Every time you finish eating it, you feel like you want to eat it again.
Tags
Ingredients
Steps
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Chop the pig's trotters into pieces (please ask the butcher to handle it directly), clean them, blanch them in water, take them out and set aside
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Put a little oil in the pot, add rock sugar, stir-fry slowly over low heat until the rock sugar melts completely
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Pour in the pig's trotters and continue to stir-fry over low heat. After the pig's trotters are browned, add cooking wine and stir-fry
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After frying until the aroma comes out, add boiling water (the amount of water should not exceed the amount of pig's trotters), bay leaves, red milk, soy sauce and other seasonings. Bring to a boil over high heat, then reduce the heat to low and simmer slowly for about 1 hour
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When the soup thickens, add salt and light soy sauce and stir-fry for about 10 minutes before serving
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Finished product pictures
