The formula of Longjiang braised pig s feet, the recipe of Longjiang braised pig s feet

Authentic Longjiang braised pork knuckle recipe Authentic Longjiang braised pork knuckle recipe.

The pig's trotters themselves are relatively greasy, so they can be made into braised pig's trotters, so what is the method of braised pig's trotters?

Chop the pig's trotters, clean them, generally buy pig's trotters when they will help chop them, boil the water, the pig's trotters are boiled under cold water, add cooking wine and ginger to remove the smell, boil over high heat, cook for 5 minutes, and remove and clean them after 5 minutes. Boil the water, boil over high heat, put the pig's trotters into the pot, add ginger, star anise, bay leaves, cinnamon, peppercorns, dried chili peppers, cover the pot, simmer for half an hour, add light soy sauce and dark soy sauce after half an hour, cover the pot, change to low heat and simmer for an hour, after an hour, add five-spice powder, sugar, salt, pepper, cover the pot, simmer for 3 hours over low heat, then add chicken essence, turn off the heat, do not lift the lid of the pot, let it soak for a night, so that the pig's trotters can fully absorb the flavor, and can be eaten the next day.

Or clean the pig's trotters in two, blanch them in a pot, put the blanched pig's trotters into a stewpot, add half a pot of water, add an appropriate amount of cooking wine, soy sauce, green onion and ginger, pepper, pepper, pepper, bay leaves, grass and fruit, boil over high heat, turn to low heat and simmer for 2 hours. After simmering for 2 hours, you can prepare to get out of the pot, if you like the soup is very gelatinous, you can add some white sugar or rock sugar appropriately, boil on high heat for a few minutes, the soup will become thick and bright, and sprinkle green onions to decorate it.

The preparation of Sichuan-style braised pork trotters.

1. Stewed pig's trotters.

2. Braised pig's trotters.

The way to stew pig's trotters is to buy very fresh back pig's trotters and cut them into small pieces with a knife. Put the pot on the stove and add boiled water, boil the water, and then put in the pig's trotters to boil, and wait until the blood water is boiled out, you can scoop it up and set aside. At this time, you can put a little cooking oil in the pot, wait until the oil is burned to seven or eight percent, add sweet sauce, and pig's trotters, and then you can change to low heat and stew slowly, about half an hour or so to get out of the pot.

3. Five-spice braised pig's trotters.

Braised pig's trotters are an ingredient that many people like to eat very much, first of all, the pig's trotters should be chopped into small pieces, soaked in water for more than an hour, and the water can be changed once in the soaking, and after soaking, the pig's trotters should be added to the cold water to boil, boil for five minutes and turn off the fire. Then scoop up all the pig's trotters and wash them in warm water, and clean all the pig hairs with tongs. Then you have to prepare the accessories, cut all the green onions, ginger and garlic into slices, put them in the pot and fry them to get the fragrance, and fry them until the pork skin begins to gradually change color, and then you can add dark soy sauce, which is done.

Fresh ingredients. See how we do this

1.First of all, we put the purchased pig's trotters on the fire to roast them to remove the remaining pig hair.

2.Then pour it into a basin, add water to wash it twice, and put it in a basin.

3.Boil water in a pot, put pig's trotters under cold water, add two slices of ginger, add a little cooking wine to remove the smell, and bring to a boil over high heat.

4.After the water boils, we turn the pig's trotters over and cook for about 3 minutes.

5.Skim off the foam with a spoon, then remove and wash again.

6.Next, mix a sauce, take a small basin, add two pieces of tofu, add 5 tablespoons of light soy sauce, 2 tablespoons of braised soy sauce, and then stir to dissolve.

7.Prepare some ingredients, cinnamon, star anise, red pepper, bay leaves, and grass fruits.

8.Prepare a pressure cooker, put in the pig's trotters, add an appropriate amount of water, add ginger slices and ingredients, and add a little high liquor to remove the smell.

9.Then pour in the seasoned sauce, add 2 tablespoons of salt, a few grains of rock sugar, cover the lid, turn on high heat and bring to a boil, change to low heat after gasping, and simmer for 30 minutes continuously.

10.When the time is up, turn off the heat, continue to simmer for 5 minutes, then deflate the pressure cooker naturally, and open the lid to take a look.

11. You can easily pierce it with chopsticks, it is already very bad, or you can continue to soak it for 30 minutes to make the pig's trotters more flavorful, and then take it out and put it in a basin.

12.Finally, sprinkle with some chopped green onions and serve.

13.Well, this simple and home-style braised pig's trotters is ready, try it at home when you have time.

1. Longjiang braised pork knuckle rice.

2. Pork knuckle rice brine recipe.

3. What is delicious to stew with pork knuckles?

4 roasted pork knuckles. 5 recipes for stewed radish with pork knuckles.

1. Longjiang braised pork knuckle rice.

Longjiang braised pork knuckle rice is a kind of food that people often eat in Guangdong, and its cooking method is also very simple, first clean the pig's feet and fry them in hot water, remove the pig hair and stew the pig's feet in boiling water, and at the same time put the marinade package in boiling water, and add an appropriate amount of stock in the process of marinating. When the stock is poured in, add the appropriate amount of ingredients according to personal taste. Longjiang braised pork knuckle rice is known for its fat but not greasy, it is not only ruddy in color, but also has a good taste.

2. Pork knuckle rice brine recipe.

There are many recipes for pork knuckle rice brine, such as medicinal herb brine and sugar sauce brine, but generally many people like to eat sugar sauce brine. Prepare ingredients before cooking, such as a fresh pork hind foot, marinade, soy sauce paste, and crushed garlic and sugar. First, blanch the pig's feet in boiling water, then take them out and let them cool and then put them in the refrigerator for an hour, then pour the hot marinade on the pig's feet, and after an hour, slice them and dip them in the sauce to eat.

3. What is delicious to stew with pork knuckles?

The pig's feet can actually be stewed in a hot pot to eat, first of all, the pig's trotters are scraped and cleaned, and then chopped into small squares of appropriate size, it is best to rinse them with warm water, and then put the cleaned pig's trotters in the stew pot, first boil the water over high heat, and finally simmer it over low heat for half an hour, and at the same time, the prepared vegetables such as radishes and potatoes should be stewed in the pot, and the appropriate amount of seasoning should be added in the process of simmering over low heat, and when the pig's feet are stewed, sprinkle with a layer of green onion seedlings to eat.

4 roasted pork knuckles. First of all, the pig's feet are cleaned with water and then put in the pot to stew, in the process of stewing, the water should be put into the green onion, the big package and the ginger slices, generally stewed for half an hour after taking out and put in cold water, and then put the pig's trotters and the big package in another pot with water, in the process of stewing, but also put in the appropriate amount of light soy sauce, rock sugar, etc., the appropriate amount of stewed pig will be scooped up later, sprinkled with a layer of cumin powder and put on a bamboo skewer, and then put in the oven to bake for 20 minutes to eat.

5 recipes for stewed radish with pork knuckles.

The preparation of stewed radish with pork knuckle is very simple, first of all, clean and chop the pig's knuckle into small pieces, and also prepare ginger slices and green onions, and the radish should also be cut into pieces for later use. Then put an appropriate amount of water in the pot, add salt and vinegar and boil over high heat, when the water boils, then pour the pig's trotters into it, and then take it out to remove the blood stain and then wash it. The next step is to put the pig's trotters and radish in a clean pot, and pour in the ginger slices, green onions, salt and ingredients, and generally simmer for an hour over low heat.

Ingredients: 1000 grams of pig trotters, 50 grams of Wanjiaxiang marinade, 100 grams of cold boiled waterAuxiliary materials: 2 grams of green pepper, 5 grams of dried chili pepper, 30 ml of cooking wine, 10 grams of ginger 1, main raw materials: pig trotters and marinade.

2. After washing the pig's trotters, put them in a pot under cold water, add cooking wine, ginger slices and green peppercorns.

3. Cook for about 10 minutes, and salvage the blood foam halfway.

4. Scoop up the blanched pig's trotters, clean and drain for later use.

5. Take a small bowl, add 50 grams of Wanjiaxiang marinade, mix with 100 grams of cold boiled water, and mix well.

6. Drain the pig's trotters, put them in a deep basin, and add the marinade sauce.

7. Mix evenly and put it into a fresh-keeping bag, massage the pig's trotters for 5 minutes, and then put them in the refrigerator for 12 hours.

8. Add green peppercorns and shredded dried chili peppers to the inner tank of the voltage cooker.

9. Then pour the marinated pig's trotters and the marinade into it.

Braised pig's trotters:

Method 1: Ingredients: 2 pig trotters, 1000 ml of rice wine, 1000 ml of water, 500 ml of soy sauce, 20 grams of rock sugar, 4 garlic seeds, 2 spoons of spicy bean paste, 2 shallots.

Production method: 1. Cut the pig's trotters into pieces and wash them and blanch them for later use.

2. Wash the garlic and shallots, crush the garlic, and cut the shallots into sections for later use.

3. Heat the wok and put the rock sugar into the pan and fry it until it is charred.

4. Put the pig's trotters in a pot and stir-fry them with rock sugar until golden brown.

5. Add 1000ml of water, 500ml of soy sauce and 1000ml of rice wine to the pot and boil.

6. Add the garlic, shallots and spicy bean paste to the marinated pot in order to continue cooking.

7. Braise over low heat for 30 minutes for 50 minutes, then turn off the heat, cover and simmer for about 30 minutes.

Method 2: 3 servings).

Ingredients: Pork forelegs (1 piece, 460g), Coke (1 can), green onion (2 stalks), garlic (3 cloves), ginger (3 slices).

Seasoning: Oil (2 tablespoons), Haitian Iron Fortified Gold Label Light Soy Sauce (2 tablespoons), Cooking Wine (1 tablespoon), Rice Wine (2 tablespoons), Salt (1 5 tablespoons).

Production method: 1: Remove the miscellaneous hair from the pig's front feet, wash and chop into blocks; Cut the green onion into sections, flatten the garlic and remove the coating, and slice the ginger.

2) Boil half a pot of water, add green onion and ginger slices, add 1 tablespoon cooking wine, blanch the pig's trotters for 1 minute, remove and drain.

3) Heat 2 tablespoons oil, stir-fry ginger, green onion and garlic until fragrant, add pork trotters and stir-fry for 2 minutes until golden brown, add 1 tablespoon rice wine and stir-fry well.

4) Put the pig's trotters in a casserole, stir-fry the green onions, ginger slices and garlic until fragrant, then add 1 can of cola, 1 cup of water, 2 tablespoons of Haitian Iron Fortified Gold Label Light Soy Sauce and 1 tablespoon of rice wine.

5: After covering and boiling over high heat, change to low heat and simmer for 1 hour, stirring the pig's trotters from time to time to avoid sticky bottom burning.

6: When the soup is thick, add 1 5 tablespoons of salt to taste, turn on high heat until the soup is nearly dry, and then remove from the pot.

Precautions: 1. When buying pig's trotters, the pig's front feet are the best, because the quality of the front feet is better than the back feet, the front feet are more fleshy and smaller, and the hoof tendons have a lot of gelatin, which is rich in collagen, and often eats it has the effect of beautifying and moisturizing.

2. When simmering pig's trotters, the amount of cola and water injected should not exceed the surface of the pig's trotters, and stirring from time to time during the period to avoid scorching the sticky bottom.

3. The color of the cola pig's trotters is ruddy after cooking, and the appearance is attractive, so it is not advisable to add dark soy sauce to color, otherwise the finished dish will be dark and ugly.

4. The pig's trotters must go through two steps: flying water and stir-frying, so as to achieve the purpose of removing blood, odor and excess oil, so that the finished dish will not be too greasy.

5. When the pig's trotters are stir-fried and put into the casserole, the fried green onion segments and other accessories should not be used, and the new accessories should be re-fried with hot oil, and then put them into the pot and simmer with the pig's trotters.

Ingredients: 1 pork knuckle, 3 or 4 green onions, 5 6 slices of ginger, a little garlic, 2 star anise, 600 ml of lard or salad oil.

Seasoning: 350 ml of soy sauce, 350 ml of rice wine, rock sugar or No. 2 sugar: 3 tablespoons, Dongquan chili sauce: 2 large tablespoons.

Method 1: Clean the pig's feet (you can use a small brush or vegetable melon cloth to brush the leather brush), soak in water for five minutes. Garlic Crush slightly with a kitchen knife. Ginger Slice Green onion Separate the green onion from white and green onion and cut into sections. (Stir-fried green onions, green onions).

2. Boil a pot of boiling water, boil the water and then put in the pig's feet. The first water roll after putting in the pig's feet is counted, and it lasts for 5 to 7 minutes (because there are bones, so there will be more blood and a lot of foam) without being too cooked, and it is about the level that it will not bleed when it is stationed. After blanching, remove the pig's feet and take them under the faucet to rinse off the foam.

3. (This step can be skipped) put ice in the freezer for 15 minutes. This step is used to make the pig's feet soft and fishy.

4. Take out the pig's feet and dry them with a kitchen paper towel. (Pig's feet are very good at oily, and the drier they can be wiped, the better) Check the pig skin, if there is any untreated hair, you can use a clip to pluck the eyebrows. The easiest to get hairy is in the trotters.

5. Fry the pig's feet in hot oil in an oil pan, and fry them until the meat and skin turn golden brown and the skin is crispy.

6. Pour out the frying oil in the fried pig's feet pot (the frying oil can be used to fry other dishes) Stir-fry ginger, garlic, green onion and star anise with the remaining oil in the pot, and after the aroma comes out, put in the pig's feet to continue frying, add rice wine and soy sauce to choke the pot, and then add sugar and chili sauce to continue to fry until the pig's feet are caramel and color-seeping.

7. After coloring, add water and chili sauce to start marinating, and turn to low heat after the marinade rolls. The pork knuckle is about 30 minutes to rot. (I put the dried meat in the pot and marinate it together, but the dried meat is fried separately and added, because the seasoning method is different.) ）

Tip 1The pig's feet are really not ordinary bursts, and it is very serious to be scalded by oil, and I usually use the lid of the pot as a shield.

2.Please use high-temperature resistant oils such as lard or salad oil for frying oil, and high-temperature cooking with olive oil and grapeseed oil will produce carcinogens!

3.The chili sauce can be replaced with 1 or 2 red glutinous rice chili peppers (the kind with large roots and not spicy).