Rose pig's trotters

Recipe Recommendations

• pettitoes appropriate amount
• fungus appropriate amount
• Dried roses appropriate amount
• Dried lemon slices appropriate amount
• octagonal appropriate amount
• cinnamon appropriate amount
• fennel appropriate amount
• Jiang appropriate amount
• garlic appropriate amount

• salty and fresh
• stewed
• an hour
• ordinary

Steps for Rose pig's trotters

1

Wash the pig's trotters, place them in a pot with water, bring to a boil for 8 minutes, making sure the lid is open, so that some of the smell of the pig's trotters can be dissipated. Remove cold water and rinse it well, and remove the fine hair on the trotters. Cut into large pieces.

2

Dried roses.

3

Wash fungus.

4

Put the dried roses, dried lemon slices and octagonal cinnamon anise into a gauze bag and tie the mouth of the bag. Put the pig's trotters into the inner container of the pressure cooker, add a little soy sauce, wine, rock sugar, white vinegar, and a little water (because it has been marinated, don't add salt). Put them into a gauze bag and mix well slightly.

5

It takes about 40 minutes to adjust the pressure cooker to pig's trotters.

6

Turning on the pressure cooker, the pig's trotters were almost cooked. In order to add flavor and dry water, pour the ingredients and soup into the casserole and place in the front of the Wash fungus.

7

Bring to a boil over high heat and simmer slowly. This is the time to cook a few vegetables. When you have finished cooking the other dishes, turn on high heat and dry them.

8

After being placed on a plate and air-dried, the trotters are not greasy at all, and the skin is eaten with a special Q. It exudes the fragrance of roses. Lemon slices can remove many of the odors of pig's trotters.

Recipe Categories

• hot dishes
• Anhui cuisine
• Elderly recipes
• Winter recipes