braised pork trotters
The apprentices of Master "Lao Yang" are now spread all over the "Food World". After fully learning and absorbing the essence of the master, coupled with their own understanding and production, they have made colorful dishes. Here, I am very grateful to "Lao Yang" for passing on his cooking experience without reservation, allowing me to make an indescribable delicious braised pig's trotters. The sales are not as good as the master's, but the taste is really great.
Recipe Recommendations
- pettitoes Two cuts
- dried chili of 4
- nutmeg appropriate amount
- geranyl appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- ginger slices appropriate amount
- rock sugar ten
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
Steps for braised pork trotters
1
Wash and blanch the pig's trotters in water, control the moisture for later use.
2
Put the oil in the pan and put the rock sugar in, reduce the heat until it melts, stir and then don't move.
3
Stay until you bubble up. Stir it again.
4
Pour in the pig's trotters and stir fry evenly. If you like the ones with a darker color, you can stir fry for a while more over medium heat, the more you fry, the color becomes heavier.
5
Add the spices and stir-fry until fragrant.
6
Put the cooking wine first and pour it along the circle of the pan.
7
Pour soy sauce again.
8
Make the usual smoke again.
9
Switch to electricity pressure cooker.
10
Pour in hot water and simmer for 40 minutes with salt, and simmer for another 20 minutes until soft and tender.
11
Stewed pig's feet.
12
Transfer to a frying pan to collect the juice.
13
Add chicken essence.