How to make braised pork knuckles, how to make braised pork knuckles

1. Choose fresh black pig's feet, which are not fishy and taste more fragrant, chop the pig's feet into small pieces, soak them in blood and rinse them well.

2. Put the pig's feet in the pot, add a large soup bowl of cold water, bring to a boil over high heat and simmer for 5 minutes.

3. Wash off the blood foam on the pig's feet with the soup in the pot, take them out and put them in the electric pressure cooker.

4. Clean the green onions, tie them into onion knots, clean the peppercorns, bay leaves, and star anise, and cut the ginger into slices.

5. Put all the seasonings prepared in step 4 into the electric pressure cooker, then add two spoons of dark soy sauce, three spoons of light soy sauce, a small handful of rock sugar, two spoons of vinegar, one and a half spoons of salt, and add water just over the pig's feet.

6. Cover and seal, and press the button of the bean hoof tendon.

7. After the float of the electric pressure cooker naturally falls, open the lid and the pig's feet are already soft and suitable.

8. Pour the boiled pork knuckles in the electric pressure cooker into the wok, add a few thousand knots, reduce the juice over high heat, put it on the plate, and then sprinkle some chopped green onions on the table.

How to cook braised pork trotters? Put the pig's trotters in cold water and add cooking wine to stir-fry, add star anise, dried cinnamon and hawthorn, soybean sauce and soy sauce, rock sugar and salt, pour in two catties of rice wine, and stew in the pot.

Chop the pig's trotters into small pieces, put them in a pot, add salt, chicken essence, thirteen spices, simmer for one hour, add soybeans, simmer for ten minutes, and remove from the pot.

Wash the pig's trotters and throw them directly into the casserole, and cook them together for 1 hour and put eggs in them.

Pork trotters are rich in collagen and have a lower fat content than fatty meat. It can prevent and treat shriveled wrinkles, enhance elasticity and toughness, and has special significance for delaying aging and promoting children's growth and development.

Teach you how to make braised pork trotters fat but not greasy.

It turns out that this braised pork knuckle is more delicious.

Super delicious home-cooked braised pork trotters.

Ingredients: 800 grams of pork trotters, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, appropriate amount of Sichuan pepper, 3 star anise, 3 bay leaves, 1 small piece of cinnamon, 3 dried red peppers, 50 grams of rock sugar, 1 tablespoon cooking wine, appropriate amount of dark soy sauce, 1 tablespoon light soy sauce, appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of water, appropriate amount of cooking oil.

Steps. 1. Chop the pig's trotters and wash them for later use.

2. Cut the green onion into sections, slice the ginger, and flatten the garlic.

3. Prepare rock sugar, star anise, cinnamon, bay leaves, Sichuan pepper, and dried red pepper.

4. Put the pig's trotters in a pot under cold water.

5. Bring the fire to a boil and remove the foam.

6. Drain the pig's trotters and set aside.

7. Pour an appropriate amount of cooking oil into the pot and heat it.

8. Add rock sugar.

9. Stir-fry over low heat until the rock sugar melts and turns brown.

10. Put in the pig's trotters.

11. Stir-fry until sugar is colored.

12. Add green onion, ginger and garlic and stir-fry until fragrant.

13. Add Sichuan pepper, star anise, cinnamon, bay leaves, dried red pepper, and stir-fry evenly.

14. Add cooking wine.

15. Add dark soy sauce.

16. Add light soy sauce and stir-fry until colored.

17. Add an appropriate amount of water.

18. Bring the fire to a boil.

19. Turn to medium-low heat and simmer for one hour.

20. When the soup is thick and the pig's trotters are soft and glutinous, add the chicken essence.

21. Add salt.

22. Turn to high heat to reduce the juice.

Method 2: Make the ingredients.

550g of pork trotters, 8g of ginger, 13g of green onion, 5g of cinnamon, 5g of Sichuan pepper, 15g of light soy sauce or dark soy sauce, 50g of rock sugar or white sugar, 25g of cooking wine, 15g of sesame oil, salt, essence of chicken or monosodium glutamate.

The production process. Perform the following steps.

Step 1: Shave and wash the pig's trotters, the small fluff can be burned off with fire, chop off the tips of the claws and split in half, and then chop into small pieces. (Or ask the aunt or uncle who sells pig's trotters to chop it into small pieces for you).

Step 2 blanch the pig's trotters, put the pig's trotters in a pot under cold water, after the water boils, scoop up the pig's trotters, and remove the blood and oil foam. Cut the ginger into thick slices, cut the green onions into sections and set aside, and cut the carrots into hob pieces.

Step 3 Put a little oil in the pot and heat it, add rock sugar or white sugar and fry it until it is reddish-brown and constantly bubbling and boiling, put in the blanched pig's trotters, and stir-fry continuously over medium heat or high heat (use high heat if you are fast), the more you fry the darker the color, the firmer it is, and it will not fade no matter how you cook it.

Step 4 Boil the water in the inner pot of the boiling pot in advance, put in the lustful pig's trotters, carrots, cooking oil and other seasonings, after boiling over high heat, lift the inner pot and put it into the outer pot of the cooking pot off the fire, wait for 40 minutes, and make braised pig's trotters is so simple.

Tip 1: It is best to crush the rock sugar before use, and fry it over low heat when coloring the rock sugar, so that the fried paste will not turn black.

Remember to add an extra step when making braised pork trotters, the pork trotters are more chewy, soft and flavorful.

Step 1: Clean up the hair on the pig's trotters first, then clean the pig's trotters with water, cut the pig's trotters into small pieces with a knife and put them into the pot, continue to add an appropriate amount of cold water, ginger, garlic and star anise to the pot, ** boil the water, blanch the pig's trotters and then take them out, and then put the pig's trotters into the cool white open prepared in advance, soak for half an hour, here pay attention to the pig's trotters must be put into the cool white open, and then put the pig's trotters out and put them aside for later use.

Tips: Although the pig's trotters bought in the market have been cleaned of hair, it is better to check the pig's trotters after buying them. After blanching the pig's trotters, you must add one more step, that is, soak them in cold water for half an hour, which will make the pig's trotters cold and hot.

Step 2: Get out of the pot, heat the cooking oil in the pot, add an appropriate amount of minced ginger to the pot and stir-fry over high heat to make it fragrant, continue to add an appropriate amount of star anise, cinnamon, fennel and rock sugar to the pot, and wait until the rock sugar is fried to make the sugar color, and then put the prepared pig's trotters into the pot and stir-fry to change color. Hint:

At this step, we must keep stir-frying the pig's trotters, otherwise the pig's trotters will be heated unevenly.

Step 3: Wait until the pig's trotters are stir-fried and change color, continue to pour an appropriate amount of peppercorns, chili peppers, light soy sauce, dark soy sauce, cooking wine and other seasonings into the pot, turn the gas stove to medium heat and stir-fry the pig's trotters for about seven minutes, and stir-fry the pig's trotters until colored.

Step 4: Wait until the pig's trotters are stir-fried and colored, add an appropriate amount of water to the pot, let the water completely submerge the pig's trotters, wait until the water boils, continue to stew the pig's trotters over medium heat for half an hour to an hour or so, then turn on the high heat to collect the juice for the pig's trotters, wait until the pig's trotters are almost juiced, then add an appropriate amount of edible salt and monosodium glutamate to the pot, continue to stir-fry for about a minute, then add an appropriate amount of chopped green onions to the pot, and then stir-fry a few times to get out of the pot.

It turns out that this braised pork knuckle is more delicious.

Ingredients: 1000 grams of pig trotters.

Excipients: a little peppercorn, 1 star anise, 1 green onion, 3 slices of ginger, 5 ml of cooking oil, 10 grams of rock sugar, 3 grams of cooking wine, 3 grams of dark soy sauce, 3 grams of salt.

1. Cut the pig's trotters into pieces and put them in a pot with water, add Sichuan pepper, star anise, green onion, ginger, and simmer over medium heat for 15 minutes.

2. Put oil, rock sugar and ginger slices in another pot, and pour in the processed pig's trotters.

3. Add cooking wine and dark soy sauce, and pour in cold water until it reaches the pig's trotters.

4. Simmer over low heat for 1 hour.

5. Add salt and remove from the pan.

6. Braised pig's trotters finished picture.

1. Cut the pig's trotters into pieces;

2. Seasoning A: garlic, ginger, watercress, dried chili, Sichuan pepper, grass fruit, bay leaf, fennel, sannai, star anise;

Seasoning B: cooking wine, dark soy sauce, chicken essence;

The production process. 1. Put oil in the pot, stir-fry the garlic, ginger and watercress when the oil temperature is seven layers hot, and then put the remaining ingredients in seasoning A into the pot and continue to stir-fry;

2. Then pour the pig's trotters into the pot and stir-fry;

3. After stir-frying for a while, add an appropriate amount of water to the net pot (the amount of water is not more than the pig's trotters), and add seasoning B to adjust the taste;

4. Take a clean pressure cooker and pour the pig's trotters from the pot in method 2 into the pressure cooker;

5. Close the pressure cooker with a lid and buckle the air valve, boil the heat until the pressure cooker begins to bubble, then turn to medium heat and continue to press for 15-20 minutes and turn off the heat;

6. After turning off the heat, let the pressure cooker stand for 15 minutes until it is no longer bubbling, then remove the lid and put out the braised pork trotters.

Tips: 1, to fry the sugar color, the sugar color does not need to be fried as red like caramel, that is, the color is all brown, there is no white rock sugar crystal, and then when the small bubbles start to bubble, you can pour, at this time, there are five seconds for you to judge. It won't be bitter.

2. Delicious meat dishes are not obtained by opportunism, they must be simmered slowly, the rice cooker stew is very good, and the juice must be collected.

3. Add salt, don't add it at the beginning, then the meat will be old and hard, and you should mix it with boiling water, boiling water and hot water. Don't mix it with cold water. Cold water is easily meaty.

4. As for spices, grass fruits and bay leaves are essential for stewed meat, which is fragrant and particularly delicious. The addition of Sichuan peppercorns is also a highlight.

Ingredients: pig's trotters, peanuts.

Excipients: rock sugar, ginger, green onion, star anise, cinnamon, bay leaf, soy sauce, cooking wine, salt, pepper, water.

The production process. 1. Chop the pig's trotters into pieces and soak them in water. Then rinse off with cool water.

2. Put the pig's trotters, peanuts, ginger, star anise, cinnamon, bay leaves, peppercorns, and salt into the pressure cooker, and add water, almost past the pig's trotters.

Wait for steam and simmer for 15 minutes, at which point chopsticks can be easily inserted into the pig's trotters.

3. Clamp out the pig's trotters separately and hang them for later use.

4. Put the rock sugar into the pot over low heat and boil, and when it just turns yellow-brown, immediately add soy sauce and cooking wine to prevent the paste pot from becoming bitter, and then pour in the pig's trotters and stir-fry.

5. After stir-frying evenly, put in the soup that boiled the pig's trotters before, including peanuts, and add an appropriate amount of water. At this time, you can remove all the spices used to stew the pig's trotters before.

6. Add green onion and salt to taste, and serve on a plate.

Braised pig's trotters. Ingredients: 750 grams of pig's trotters, 13 grams of salt and green onions, 8 grams of ginger, 25 grams of sesame oil and cooking wine, 5 peppercorns, 50 grams of rock sugar, 1300 grams of soup.

Method: 1. Shave and wash the pig's trotters, chop off the tips of the claws and split them in half, boil them thoroughly in water and put them in cold water. Beat the ginger and green onion and set aside;

2. Heat a little sesame oil with a frying spoon, add rock sugar and fry it to a purple color, and adjust the soup to light red;

3. Add pig's trotters, cooking wine, green onions, ginger, salt, peppercorns, remove the foam after the soup boils, burn the pig's trotters over high heat until colored, move to low heat until rotten, and collect the thick juice.

Braised pork knuckles. Ingredients: 2 pork knuckles (cut into sections); 3 tablespoons caster sugar; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon oyster sauce; 1 teaspoon of chicken bouillon; 1 3 green onions (cut into sections); 2 cloves of garlic (sliced); 3 slices of ginger; No water is better than a pig's foot; A pinch of salt preparation.

Put the pig's feet in a pot under cold water until the water boils, blanch off the blood foam, and skim off the foam.

Remove the pig's feet and drain.

Add rock sugar to another frying pan and stir-fry over low heat until slightly bubbling.

Add the pork knuckles and stir-fry them so that each pork knuckle is roughly dipped in sugar.

Then pour in light soy sauce, dark soy sauce, chicken essence, oyster sauce and add water to remove all ingredients.

Finally, add green onions, ginger and garlic, cover the lid and simmer slowly over medium-low heat until the soup is reduced.