Hunan style braised pig's trotters
LG likes to eat pig's trotters from my hometown, so learn to make them
Recipe Recommendations
- salty and sweet
- burn
- several hours
- ordinary
Steps for Hunan style braised pig's trotters
1
Put the pig's trotters in cold water and cook on high heat until the pig's trotters change color and blood foam is boiled out
2
Put the pig's trotters with the blood removed, add a little rice wine, ginger, and pepper, and put them into an electric rice cooker (I can only use an electric rice cooker because there is no pressure cooker)
3
Soak some peanuts. This will allow the peanuts to absorb some water in advance, and then the soaked peanuts will not fade after being boiled, ensuring the milky white color of the soup
4
After about an hour, add peanuts and cook together
5
Cooked pig hooves and peanuts ~, the soup water is milk white, which looks very good ~
6
Add some soy sauce to color the pig's trotters. With soy sauce, it will be much easier to color the vegetables. Otherwise, you will have to fry the sugar color, which is troublesome ~
7
Heat the pan, add a little oil, and add garlic cloves to stir until fragrant. Because the peppers are easy to paste, I put the peppers and pig's trotters together and put them into the pan at the same time, stir fry, stir fry constantly, add a little light soy sauce, chop the pepper, half of the southern milk (melted with water in advance), stir fry, add some water, you can also use the stock from the pig's trotters just now. At this time, you can put more if you like to eat more juice and less if you like to eat dry. Finally, cover and simmer slightly to allow the pig's trotters to fully absorb the flavor of the seasoning
8
Sprinkle some sugar and it's ready to go. The shooting skills are not good, let's take a look ~
9
Finally, a close-up ~