Stewed pig's feet with pig skin
When stewing pig skin, add some pig skin. The taste is very good, and even feel that the pig skin tastes better. Because it is not so greasy, I often process some pig skin in advance and put it in the refrigerator. When stewing pig feet, I add some. Add some dried hawthorn to the stew to make the meat taste more delicious.
Recipe Recommendations
- pigskin appropriate amount
- pettitoes appropriate amount
- dried Hawthorn appropriate amount
- onion appropriate amount
- garlic appropriate amount
- geranyl appropriate amount
- octagonal appropriate amount
- licorice appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- half an hour
- ordinary
Steps for Stewed pig's feet with pig skin
1
Pork skin and pig trotters are blanched in water and washed.
2
Minced onions and garlic, and prepared all seasonings.
3
Add rock sugar, onion, garlic, fragrant leaves, star anise, licorice, dried hawthorn, and soy sauce to fry until fragrant.
4
Add the pig's trotters and pig skin, stir fry and color evenly.
5
Pour the pig's trotters and pork skins into the pressure cooker.
6
Add water directly to the pan for frying pig's trotters to boil.
7
Pour boiling water into a pressure cooker, bring salt, cooking wine, and vinegar to a boil over high heat, simmer for 15 minutes and turn off the heat.
8
After the deflation is complete, pour the pig's trotters and pig skin in the pressure cooker into the wok again and simmer until there is not much soup.
9
Put on the plate and start eating!