braised pork trotters

1

The raw material diagram is shown above.

2

Blanch the pig's trotters in water, pluck the fur clean, and control the moisture for later use. The cold fresh meat I bought from the counter had very little hair.

3

stir-fry sugar color. Put the oil in the pan and put the rock sugar in, reduce the heat until it melts, stir and then don't move. Keep the lowest fire until you burst into bubbles.

4

Pour in the pig's trotters and stir fry evenly. Picture 4 has been evenly colored. To be safe, you can stir-fry for a while longer over medium heat, and the more you stir-fry, the color becomes heavier.

5

Add the spices and stir-fry until the aroma is fragrant. First add the cooking wine and pour it along the circle of the pan, then add the soy sauce and soy sauce, five-spice powder, and stir-fry evenly.

6

Turn the saucepan, I use an electric rice cooker and simmer for an hour and a half to two hours. After simmering for an hour, I added a teaspoon of salt to taste.

7

Transfer it to the frying pan. It is the kind of pan that can be turned over frequently. The non-stick pan will not discolor the meat, and the iron pan may cause the soup to be a little blackened.

8

Collect the juice over high heat until the soup is thick, and add some MSG. Because I want to refrigerate and store it, the juice has not been completely collected. It depends on personal preference!

Secrets to make bright and attractive braised vegetables: 1. You should stir-fry the sugar color. When the sugar color does not need to be stir-fried until it is as red as caramel, it is actually easier to control as I said, that is, the color is all brown and there is no white rock sugar crystallization., and then when it starts to bubble, it can be poured. At this time, you have five seconds for you to judge. No hardship. 2. Delicious meat dishes are not obtained through opportunism. They must be stewed slowly over low heat. I find that even stewed in electric rice cookers is very good! Then you must also collect the juice. 3. Last time, there was a child's shoe who said that the stew was hard no matter how long it had been stewing. She said it had been half an hour... For an hour and a half to two hours, the taste is not soft or hard, just right. Some people like to eat soft and rotten meat like paste. I don't like to eat it. I like to chew meat that is a little strong. 4. Add salt, don't add it at the beginning, as the meat will become tough. Add water to water, either boiling water or hot water. Don't put it in cold water. Cold water tends to smell meat. 5. As for spices and gods, grass fruits and fragrant leaves are a must-have for stewed meat. There are also dry goods sold in supermarkets or vegetable markets. Store at home to enhance the aroma of the stewed meat and is especially delicious. The addition of pepper is also a highlight.