Spicy pork trotters
By TyrelPouros
The pork trotters made from Sichuan's classic Pi County watercress are spicy and especially suitable for serving with rice.
Recipe Recommendations
- pettitoes a
- onion a
- Jiang a
- octagonal one
- pepper appropriate amount
- Pi County bean paste One point, five tablespoons
- soy sauce a tablespoon
- cooking wine two tablespoons
- liquor a tablespoon
- white sugar a tablespoon
- salt One-third teaspoon
- chicken essence a teaspoon
- medium spice
- stewed
- an hour
- ordinary
Steps for Spicy pork trotters
1
The raw material diagram is shown in the figure.
2
Beat half of the ginger pieces and add water to boil, wash the pig's trotters, put them in and blanch them in water, add white wine and cook for two minutes without covering the lid, remove, wash, pick, and dry. Slice another piece of ginger and cut green onions into sections.
3
Put oil in the pan and fry the pig's trotters with slight yellow and foam. Serve it out for later use.
4
Put Pi County watercress in the pan and stir-fry slowly over low heat until the sauce and oil merge and the oil turns red. Add sugar and continue to stir fry.
5
Put the pig's trotters in, shake the pan, and stir fry until the pig's trotters are evenly dipped in the sauce. Add star anise, pepper, onion and ginger to stir fry together to create a fragrance. (There is a fire in the process).
6
Add cooking wine, light soy sauce, stir-fry well, and add hot water to drown the trotters.
7
Bring to a boil over high heat and simmer for an hour. Add salt.
8
Collect the juice over high heat and add the chicken essence before taking out the pan.Spicy pork trotters Make Tips
This dish is not suitable for stewing other things. It's more delicious to just cook pig's trotters. I think it's better to put the pepper, but I'm afraid that students who eat it can fry the pepper oil and fish it out. Of course you can not let go.