A common household recipe for pig's trotter tendon. Pig's trotter tendon is the tendon from a pig's leg, which has a certain chewiness when eaten. Eating pig's trotter tendon has certain nutritional value for the body. So, what are the common household recipes for pig's trotter tendon? Let me tell you about the common household recipes for pig's trotter tendon.
Common Household Recipes for Pig's Trotter Tendon
Garlic Trotter Tendon
Pig's trotter tendon 250g, garlic (white skin) 250g, lettuce 250g, green onion 5g, ginger 5g, salt 3g, monosodium glutamate 2g, pepper powder 3g, cooking wine 10g, starch (pea) 10g, lard 20g, chicken oil 10g
Method:
1. Wash the trotter tendons, blanch in boiling water, then cook until tender in milk broth; Peel the lettuce and cut into long strips.
2. Heat lard in a wok, briefly fry the garlic and lettuce separately, then place the garlic in a bowl and steam until tender.
3. Sauté the green onion and ginger in hot oil until fragrant, add milk broth and bring to a boil. Remove the green onion and ginger. Add the trotter tendons, lettuce, pepper powder, garlic, and monosodium glutamate and cook until flavorful. Transfer the contents to a plate. Thicken the sauce with starch, drizzle with chicken oil, and pour over the trotter tendons.
Steamed Pig's Trotter Tendon
Method:
1. Wash the dried trotter tendons, cut them into diagonal slices. Place them in a crock, add 1000ml of water, and steam for 4 hours until soft. Remove.
2. Soak in cold water for 2 hours, peel off the outer tendon membrane, and wash clean.
3. Wash the ham and fresh mushrooms, then shred them.
4. Cut the expanded trotter tendon slices into long sections, and chop the chicken into small cubes.
5. Place the trotter tendon slices and chicken cubes in a steaming bowl. Mix the ham shreds and mushroom shreds evenly and sprinkle around them.
6. Place ginger slices and green onion sections in the steaming bowl and steam for 3 hours.
7. When the trotter tendon slices are very tender, remove from the steamer. Discard the ginger and green onion. Add pepper, cooking wine, salt, and monosodium glutamate.
Boiled Trotter Tendon
Pig's trotter tendon 150g, ham sausage 20g, bok choy 50g, green onion 5g, ginger 5g, salt 3g, cooking wine 10g, monosodium glutamate 2g, vegetable oil 20g
1. Trim the root of the green onion, wash, and cut into sections; Wash the ginger, peel, and shred.
2. Soak the trotter tendons in water until soft, wash, and cut into 3cm long sections; Cut the ham into slices; Cut the bok choy into sections.
3. Blanch the trotter tendons and bok choy in boiling water separately, then remove and drain.
4. Heat oil in a wok, add green onion and ginger and stir-fry until fragrant, then remove. Add the trotter tendons and ham slices to the wok, add salt, yellow wine, monosodium glutamate, and broth. Cook until tender, add the bok choy and stir-fry until done.
Peanut and Trotter Tendon Soup
Raw peanuts 100g, pig's trotter tendon 150g, salt 3g, cooking wine 5g, green onion 5g, ginger 3g, pepper powder 2g
Method:
1. Soak the peanuts for 2 hours first, remove any impurities, then drain.
2. Tie the green onion into a knot and crush the ginger, set aside.
3. Place the trotter tendons in a crock with an appropriate amount of water, steam for 4 hours until soft. Remove, soak in cold water for 2 hours, peel off the outer tendon membrane, wash, and cut into strips.
4. Heat a pot with broth, add the trotter tendons, peanuts, green onion, ginger, salt, and cooking wine to the pot.
5. Simmer until the trotter tendons are tender and the peanuts are soft. Remove the ginger and green onion. Season with pepper powder.
Casserole Pig's Trotter Tendon
Pig's trotter tendon 1000g, ham 100g, winter bamboo shoots 100g, fresh mushrooms 50g, bok choy hearts 50g, salad oil 60g, salt 8g, monosodium glutamate 2g, cooking wine 25g, pepper powder 2g, green onion 15g, ginger 10g
Method:
1. Cut the pig's trotter tendons into 5cm long sections, blanch briefly in boiling water.
2. Remove and drain in cold water, set aside.
3. Cut the ham and winter bamboo shoots into 5cm long, 3cm wide, and 1mm thick domino slices.
4. Slice large mushrooms diagonally.
5. Trim the root ends of the bok choy hearts, split in half, blanch in boiling water, then transfer to cold water.
6. Wash the green onion and ginger, and crush them with the flat of a knife.
7. Place the trotter tendons in a casserole, add ham slices, bamboo shoot slices, and mushrooms. Pour in chicken broth, add salt, monosodium glutamate, and cooking wine. Bring to a boil over medium heat.
8. Skim off the foam, sprinkle with pepper powder, and turn the heat high to bring the broth to a rolling boil.
9. Heat a separate wok, add salad oil, and fry the green onion and ginger until golden brown.
9. Remove the green onion and ginger, pour the salad oil into the boiling broth in the casserole. When the broth boils and turns milky, turn the heat to low and simmer for another 40 minutes.
10. Arrange the bok choy hearts in a pentagonal shape on top of the trotter tendons in the casserole. Simmer for another 2 minutes over low heat, cover the pot, and serve.