braised pork trotters
By ElvieMurray
Ingredients: chicken essence
Recipe Recommendations
- pettitoes of 2
- carrots one
- peanut 5 grams
- rock sugar 2 grams
- salt 1 grams
- octagonal the 2
- chicken essence a little
- Weidamei a little
- cooking wine a little
- salty and fresh
- burn
- ten minutes
- simple
Steps for braised pork trotters
1
Cut the pig's trotters into pieces (preferably cut them when you buy them in the supermarket), boil them with water in a wok, blanch them, and white them. Pour water in the casserole, bring star anise and peanuts to a boil. Add the pig's trotters and simmer well. Remove the pig's trotters for later use. Tonga can be drunk with seasonings according to your own taste.
2
Put the salt, chicken essence, and flavored sesame into a bowl and add a little water to set aside. Dice the carrots and set aside. Put the oil in the frying pan and heat it to 70% heat, and add the rock sugar. and keep stirring.
3
Boil the rock sugar until it foams, which proves that it is almost ready. After a few seconds, the foam disappears and add the pig's trotters.
4
Pay attention to stir-fry until it is colored
5
After completely coloring, add the cooking wine, and add the salt, chicken essence, and seasonings prepared by Medami into the pan.
6
The juice is collected on fire. After half of the juice, add diced carrots and stir fry carefully. Remove the juice completely after removing it.
7
It's done and easy to learn. Just pay attention to the heat and don't burn the pan.