Before making this dish, I kept thinking whether to make some brine first (it feels troublesome to make brine just for stewing one dish, and there is no place in the refrigerator to put it), make the hoof flower stewing before frying, or directly cook it when cooking, add some peppers and pepper in and cook it together, skipping the process of frying again. In the end, the above two plans were rejected. If you want to taste delicious, it still takes some effort. To sum it up, we still use braising to cook the hoof flowers until they are cooked and fragrant, then serve them out and add seasonings to fry until fragrant!
Practice has proved that my decision is correct!
In fact, this dish does not have much meat. Most of it is chewing on the pig skin on the bones, but it is glutinous and has a stewed aroma and spicy feeling!
Spicy glutinous pettitoes
Recipe Recommendations
- pig forehoof 700 grams
- pepper appropriate amount
- dried chili appropriate amount
- Jiang a
- garlic appropriate amount
- spiced powder appropriate amount
- pepper appropriate amount
- aniseed of 2
- geranyl 2 tablets
- rock sugar appropriate amount
- cinnamon 1 tablet
- salt appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
Steps for Spicy glutinous pettitoes
1
Scratch it clean with a knife.
2
Put cold water into the pan, add cooking wine and ginger, and boil to break the raw and remove the fishy smell.
3
Skull out the floating end.
4
Pick up the pig's trotters and rinse them clean.
5
Drain the water and set aside.
6
Ingredients: Appropriate amount of dried pepper and pepper.
7
Ingredients: Anecdote, fragrant leaves, rock sugar, cinnamon, ginger,(garlic, salt, monosodium glutamate ~ forgot to pat) appropriate amount.
8
Ingredients: Sesame oil, cooking wine, soy sauce, soy sauce, five-spice powder, pepper powder, and white sesame seeds.
9
Stir fry sesame seeds over low heat until fragrant.
10
Pour oil into the pan and make sugar color over low heat.
11
After making the sugar color, add the pig's trotters to color them, and then add the aniseed, fragrant leaves, cinnamon, ginger and a small part of the pepper (the rest will be used for use) to stir-fry the spices.
12
Add soy sauce and light soy sauce to add color and freshness, add some salt to give it a bottom flavor.
13
Add cooking wine and stir fry.
14
Add boiling water to cover the pig's trotters, add the five-spice powder and pepper powder at the same time, bring to a boil, cover and turn to low heat and simmer for about 50 minutes.
15
The juice is almost over, strain the pig's trotters and prepare for frying. (Don't use the residue and the remaining little soup).
16
Start another pot, add oil in the pot, add pepper, dried pepper, ginger, and minced garlic and stir-fry until fragrant.
17
Pour in the trotters, add the cooking wine and stir well for 2 minutes to taste.
18
Add MSG and sprinkle with appropriate amount of sesame oil.
19
Remove the pan and set on a plate, sprinkle with sesame seeds!Spicy glutinous pettitoes Make Tips
Pig's trotters are nutritious and delicious. It is rich in collagen, which can promote skin cells to absorb and store moisture, prevent dry and wrinkled skin, and make facial skin appear plump and shiny. For the elderly during surgery and recovery from serious illness, it is beneficial to the recovery of normal physiological functions of tissue cells, accelerate metabolism, and delay body aging. However, trotters have a high fat content, and patients with chronic hepatitis, cholecystitis, gallstones, etc. are best not to eat them.