braised pig's feet
By EdwinaCremin
Braised pig's feet is a classic dish of Fujian cuisine. In Xiamen, many restaurants and restaurants use it as their signature dish. Although each family's practices are different, they basically use chestnuts and some spices. This dish has a strong aroma, and the pig's trotters are soft, glutinous and delicious. They are very delicious.
Recipe Recommendations
- pettitoes in 1
- chestnut 300 grams
- Water-blooming mushroom 100 grams
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- cumin a little
- octagonal a little
- tangerine peel a little
- pepper a little
Steps for braised pig's feet
1
One pig's trotter, cut into large pieces.
2
Blanch the pig's trotters in water.
3
Put the blanched pig's trotters in water and let them cool.
4
Add soy sauce to the cool pig's trotters, spread evenly with cooking wine and marinate.
5
Peel and wash chestnuts.
6
Remove the pan and add appropriate amount of oil. When it is 80% hot, fry the chestnuts in the pan for 1 minute, and set aside.
7
Put the slightly marinated pig's trotters into the pan and fry until the skin is a little yellow.
8
Put the fried pig's trotters away for later use.
9
Start another oil pan, stir-fry the ginger and shallot until fragrant, add the trotters, add water to cover the trotters, add the cut winter mushrooms, salt, soy sauce, cooking wine, cumin, star anise, pepper, and tangerine peel, bring to a boil over high heat, simmer for one hour.
10
Add the chestnuts to the pan and simmer for another 30 minutes
11
The stewed pig's feet are delicious, hehe.