braised pork trotters
The taste is strong and palatable, fat but not greasy. Pig's trotters contain more protein, fat and carbohydrates, which can accelerate metabolism and delay aging.
Recipe Recommendations
- pork knuckle one
- onion a sheaf of
- ginger slices four pieces
- octagonal two to three
- grass fruit one
- rock sugar ten
- cooking wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- spiced powder appropriate amount
- sesame oil appropriate amount
- salty and sweet
- burn
- an hour
- ordinary
Steps for braised pork trotters
1
Blanch the pig's feet in water and boil off the dirty things. When the water boils, add a tablespoon of cooking wine. Remove the cold water, remove the hair and clean up.
2
Cut the radish into hob pieces.
3
Boil sugar color on low heat. This boiling sugar color is a technical job, and the success or failure of braising lies here. Mainly with low heat, boil the rock sugar and bubble.
4
Pour in the trotters and stir fry.
5
Add 1 tablespoon of soy sauce, 1 tablespoon of light soy sauce, and 1 teaspoon of five-spice powder. Stir until fragrant, add radish and stir well.
6
Add hot water, bring to a boil over high heat, add salt and simmer over low heat until you like soft. I simmer for an hour, and it's just the taste of QQ.
7
Collect the juice and add MSG sesame oil.braised pork trotters Make Tips
If you prefer it soft and mushy, switch to a clay pot or a pressure cooker, and it will definitely be like paste. But my experience is that pig trotters cooked in clay pots or pressure cookers don't taste good, the color is much worse, and they lack that layer of sticky sauce on the surface.