Peanut pig feet

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Because of the focus on cooking, I forgot the steps! I'll keep an eye out

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Because of the focus on cooking, I forgot the steps! I'll keep an eye out

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Because of the focus on cooking, I forgot the steps! I'll keep an eye out

1. Bring a pot of water to a boil and add an appropriate amount of cooking wine. Blanch the cut pig trotters briefly to remove any gamey odor. Rinse them with water, then repeat this step once. 2. Heat a wok with an appropriate amount of oil, add rock sugar, and stir-fry over low heat until it turns into a caramel color. Switch to high heat, add the deodorized pig trotters, and stir-fry until they are evenly colored. 3. Add the prepared peeled ginger slices and scallion slices. Stir-fry until fragrant. Then, add vinegar and salt-free light soy sauce in sequence. Stir-fry until the pig trotters turn slightly golden yellow, then pour in white liquor to deodorize and enhance freshness for the third time. PS: Prepare a clay pot and add appropriate amounts of cooking wine, star anise, cinnamon stick, dried chili peppers, Sichuan peppercorns, dried tangerine peel, and salt. Bring to a boil. Note that this needs to be boiled in advance, then switched to low heat and kept ready. Additionally, the water in the clay pot should be just enough to cover the pig trotters. 4. Pour the stir-fried pig trotters into the clay pot (there is no need to remove the ginger and scallions). Turn to high heat and boil for 3 minutes, then switch to medium heat and continue cooking for 5 minutes, and finally turn to low heat to simmer for one hour. (If conditions allow, you can use a wet kitchen paper towel to lightly seal the gap of the clay pot lid). Then, turn to high heat to reduce the excess sauce until thick. It is ready to be plated and served, paired with a bowl of rice! Suddenly, I feel such satisfaction that life is nothing more than this! It tastes amazing, give it a try! PS: The salt is added in two separate times here. The first time is when boiling the water in the clay pot, and the second time is added at the 50th minute of the simmering process—don't forget! Taste: Salty and fresh with a hint of sweetness, followed by a lingering slight spiciness that glides smoothly from the taste buds on the tongue tip down to the throat. Texture: Smooth and soft while retaining a certain springiness of the pig trotters. Sisters and brothers who like their trotters softer can simmer them for a while longer! That’s it! Peanut Braised Pig Trotters~!