Roasted pig's feet with chestnut
Chestnuts are very delicious whether they are fried with sugar, or used to stew meat or soup. Chestnuts have been on the market recently, and I can't wait to buy them and taste them immediately. Today, I bought pork trotters and chestnuts and braised them. Although it is a little greasy, it is very delicious. Chestnut is rich in nutrients, while trotters are rich in collagen (and of course a lot of fat). People who are afraid of fat and want to be beautified, but who love chestnuts may go crazy when they encounter this dish.
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Steps for Roasted pig's feet with chestnut
1
Please chop the pig's trotters into small pieces, wash them at home, and shave them clean.2
Put clear water in the pan, add two slices of ginger and onion. After the water is boiled, put the pig's trotters in, pour some cooking wine, blanch until white, and pick up.3
Put the fished pig's trotters into a casserole, add a few slices of ginger and an star anise, a little cinnamon and a little bit of rock sugar, then add salt and vinegar, mix well, and add enough boiling water. After boiling over high heat for 10 minutes, turn to low heat and simmer for 1 hour.4
Add the skinned chestnuts and simmer for about 30 minutes. After the soup thickens, pour some light soy sauce and simmer for another 5 minutes to turn off the heat.Roasted pig's feet with chestnut Make Tips
1) If using pork hock meat instead of whole pig trotters, you can skip step (2).
2) Meat is prone to sticking when braising in a clay pot, so stir occasionally; pay special attention once the sauce thickens.
3) Since I used fresh chestnuts which cook faster, if you are using older chestnuts, put them in the pot earlier to cook together.