Rose bean curd trotters

I have cooked this dish several times and it tastes great. The pig's trotters are rich in collagen. It is not only delicious but also beautifies our skin. Can we eat more?
Sufu is used for cooking. I have only made steamed rice before. Since I saw Lao Yang's sufu pig trotters, I have always wanted to try it, but after trying it, it became out of control.
If you want to make fermented bean curd trotters in beautiful color, you must use red fermented bean curd. This rose fermented bean curd is very suitable.
There have been only minor changes to my production process.
The bean sprouts and vegetables in the photo were grown in my wife's vegetable garden I bought in the supermarket. They are really edible. We have picked them several times, but unfortunately there are only a few stalks each time.
We generally like to eat soft pig's trotters, so it takes longer to cook them.

Recipe Recommendations

pettitoes two
Jiang appropriate amount
liquor appropriate amount
pepper appropriate amount
green onions appropriate amount
dried chili of 2
rock sugar appropriate amount
Rose tofu 3 pieces
spiced powder appropriate amount
soy sauce appropriate amount
cooking wine appropriate amount

other
burn
several hours
ordinary

Steps for Rose bean curd trotters

Wash chopped pig trotters.

Put ginger slices and white wine in the water, and blanch the pig's trotters with water.

Rinse the blanched pig's trotters with clean water.

Prepare ginger slices, green onions and dried peppers.

This is my favorite fermented bean curd for making fermented bean curd pig feet.

The prepared ingredients and fermented bean curd, because I add a lot of fermented bean curd juice, so 3 pieces of fermented bean curd are enough. Once, I only used fermented bean curd juice to make fermented bean trotters, and it still tasted good in the end.

Put a small amount of oil in the pan, add pepper and fry until fragrant.

Put the pig's trotters in and stir fry.

The pig's trotters didn't seem to produce any oil during the stir-frying process, but they dried up. Maybe it was because I put in less oil at the beginning, so at this time, you can add rock sugar and stir fry, and then directly add the prepared ginger, green onions and dried peppers.

Mash the fermented bean curd, pour it into the pot, and add the appropriate amount of thirteen spices, cooking wine and soy sauce. Because both the fermented bean curd and soy sauce have a salty taste, and I also put a lot of fermented bean curd juice, I didn't put any more salt.

Stir fry evenly. At this time, you will be quite appetizing by looking at the color.

Put hot water over the trotters. After the water boils, cook slowly for about 2 hours. Depending on our family's acceptance of the hardness and softness of the trotters, we like to eat very soft ones, so cook them for a longer time. Finally, collect the juice over high heat, add some chicken essence and sesame oil before starting the pot, and you can start eating.