How long does pork knuckle soup take to cook and how long does it usually take to stew pork knuckles

Stewed pork knuckles generally need to be stewed for about 20-40 minutes. The specific time needs to be distinguished according to the cooking equipment:

1. Stew pig's trotters in a wok, generally simmer for 40 minutes when the pot is boiled under cold water. Although the wok is heated quickly, the pressure in the pot is not enough, after the pig's trotters are boiled under cold water, they need to continue to stew for about 40 minutes before they can be stewed softly and thoroughly, otherwise the pig's feet will still be hard to bite;

2. Stew pig's trotters in a rice cooker, generally simmer in cold water for 20 minutes. Stewing pig's trotters in a rice cooker, full of pressure and heating quickly, is a commonly used way to stew pig's trotters, but it should be noted that the pig's trotters also need to be blanched and foamed before they can be stewed, so as to avoid the fishy smell of pig's trotters and blood water remaining in the pot, and the stew is not fragrant;

3. Stew pig's trotters in a casserole, generally stew for about 30 minutes. The heating of the casserole is stable, the pressure is stronger than that of the wok, and the simmering time is between the two, it is also recommended to blanch the woks first to remove the fishy smell and blood, and then transfer to the casserole to stew for better taste and easier to stew and simmer.

Stewed pig's trotters are both soft and flavorful?

1. The pig's trotters need to be blanched once in a pot under cold water. Many newcomers do stewed pig's feet are always not soft and rotten, the main key is that there is no blanching, the pig's trotters themselves are pig's feet, because of regular exercise, so the blood content is not a lot, if stewed directly, the blood in the pig's trotters will be stewed directly in the pig's trotters because they are not resistant to high temperatures, resulting in the overall hardness of the pig's trotters can no longer be tasted, not to mention the soft and rotten stew, so the first step in blanching the pig's trotters is the key;

2. Salt should not be added too early. Many people think that if the pig's trotters want to taste, the salt must be added early, but the effect of adding salt early is counterproductive, yes, the salt must not be added early, and the pig's trotters will increase the density of meat quality if they eat salt earlier, so that the pig's trotters will lose water at the same time, resulting in the pig's trotters being more hard and difficult to stew soft, it is recommended to add the best seasoning when the juice is finally collected;

3. The air pressure for stewing should be high. If you want the pig's trotters to be stewed soft enough, in addition to the important temperature, the air pressure in the pot is also very important, it is recommended to stew the pig's feet when the pressure cooker, rice cooker or casserole with large air pressure is preferred, it is not recommended to use a wok to stew, the wok is both gas and low pressure, and it is difficult to stew for half a day and the restaurant is as soft and rotten, it is recommended to first use electric equipment such as a rice cooker pressure cooker, which not only saves money but is also simple and effective, and the pig's trotters can be stewed faster and easier until soft.

1) The stewed pig's trotters must be in a pot under cold water, not hot water, because the harder pig's trotters in the pot under the hot water will be shaped and hardened faster because of the instantaneous contact with high temperature, resulting in the inner layer of meat can not be heated, and the pig's trotters are difficult to stew again to be soft and flavorful.

2) The amount of water added to the stewed pig's trotters is not too much, the pig's trotters themselves want to be soft and rotten mainly depends on the temperature and air pressure to decide, the more water added, the slower the pig's trotters are heated, the longer the stew time and can not be stewed soft, the water is also light and difficult to taste.

3) When stewing pig's trotters, you can add sugar-colored soy sauce in front of you, add star anise, cinnamon, onions, ginger and garlic to increase the flavor, but you must not add salt, and the salt must wait until the last pig's trotters are stewed soft and ready to collect the juice out of the pot, so that the pig's trotters can ensure that they are soft enough at the same time, and they are as easy to taste.

The following is a list of ingredients and steps to make pork knuckle soup:

Ingredient list: Pork knuckles: 500 grams.

Ginger: 50 grams.

Green onions: 20 grams.

Corn: 200 grams.

Carrots: 150 grams.

Red dates: 30 grams.

Peanuts: 50 grams.

Salt: to taste. MSG: to taste.

Production Steps:1Cut the pig's feet and wash them, put them in a pot and boil them for 20 minutes, then pour out the white foam on the soup, pass the water again, and set aside.

2.Cut and wash the corn and carrots, slice the ginger, cut the green onion into sections, and soak the red dates and peanuts in water for later use.

3.Put the spare pork knuckles, corn, carrots, red dates, peanuts, green onions, ginger and other ingredients into the pot, add an appropriate amount of water (about 6-7 cups), bring to a boil over high heat, then turn to low heat and cook for an hour until the pork knuckles are soft and rotten.

4.Add salt and monosodium glutamate to taste, cook for another 5 minutes and then remove from the pan.

As you can see from the above steps, the cooking time of pork knuckle soup is about one hour, and the specific time needs to be adjusted according to the individual taste and the quality of the ingredients.

Pig's feet are also called pig's trotters and pig's hands. It is divided into two types: the front hoof has more flesh and less bones and is straight, and the hind hooves have less flesh and slightly more bones and are curved. Traditional Chinese medicine believes that pig's trotters are flat in nature, sweet and salty, and are a delicious dish similar to bear's paw and a "good medicine" for curing diseases. Pig trotters and skin contain a lot of collagen.

It can be converted into gelatin during cooking.

Gelatin has a network spatial structure, which can combine a lot of water, enhance the physiological metabolism of cells, effectively improve the physiological function of the body and the water storage function of tissue cells, so that the cells can be moistened, keep the moist state, prevent premature wrinkles, and delay the aging process. Pork knuckles can be stewed, stewed, made into ginger, and made into soup. So how do you make pork knuckle soup?

Preparation of pork knuckle soup.

Pork knuckle soup helps to grow and develop adolescents and slow down osteoporosis in middle-aged and elderly women.

speed. Traditional medicine believes that pig's foot soup has the function of strengthening the waist and knees and clearing breasts, and can be used for kidney deficiency.

Caused by soreness in the waist and knees and lack of milk after childbirth. So how do you make pork knuckle soup? Let's follow the Mawang Encyclopedia to learn how to make pork knuckle soup.

Ingredients: 150g pork knuckles, 80g lotus seeds, appropriate amount of ginger slices, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of water, monosodium glutamate.

Amount. Method:

1. Buy the pig's feet, wash them and chop them, and soak them in cold water for a while. Fresh lotus seeds, peel and remove the heart of the lotus seeds.

There are also people who don't go to the lotus seed heart).

2. Put the pig's feet in hot water and boil for 5 minutes to remove blood foam. Remove and rinse repeatedly with clean water. Drain.

Steps to prepare pork knuckle lotus seed soup.

3. Put the pig's feet into the pot, pour enough water, put it on a high fire and boil, remove the foam again, pour cooking wine, add ginger slices, turn to low heat and cook for 2 and a half hours.

4. Wash the fresh lotus seeds, cook them with the pig's feet, add salt to taste, and cook for about 40 minutes.

5. Cook until the soup is white, turn off the heat. (If the lotus seeds are unclothed, the soup will be as white as milk.) ）

Tips: You don't need to put MSG in this soup.

How long to cook pork knuckle soup.

How long does pork knuckle soup take? I want to believe that many of you know it, right? In fact, there are many ways to cook pork knuckle soup, and the time for cooking pork knuckle soup is different for different cooking methods.

1. The pressure cooker is a little shorter, and the ordinary pot or casserole will take more than an hour, but it depends on the amount of pot, and the more the pot will naturally take longer.

2. Soybean and pork knuckle soup: Cook over high heat until the pig's trotters are colored, then simmer over medium heat for 30 minutes; Move to low heat and simmer, you can add some soybeans or coconut white to the pork knuckle soup, which is easy to make the soup milky white and more helpful to milk. It's good to cook for a long time, the pork knuckle soup is very bad, and when it's almost crispy, the nutrition of the soup is very high.

Start by cooking over high heat, then cook over low heat, and the cooking will be milky and milky. The best way to make the soup milky white is to eat the meat and soup together, about two hours, to eat the meat, the collagen is mainly in the meat. Simmer until the meat is rotten.

3. Peanut pig's feet soup: boil over a strong fire, cook over low heat for about 30 minutes, generally after boiling, warm flowers for 30 minutes, water.

Pork knuckle is a food that many people like to eat, because the collagen and other nutrients in pork knuckle are relatively rich, and its taste is also very good. Although the pig's feet are delicious, they are difficult to cook because the pig's feet are not very easy to cook, which requires a certain amount of time and heat. So, how long does it take for a pig's feet to stew to rot?

We'll talk about that below!

1. How long should the pig's feet be stewed.

Pork trotter stew is generally stewed for 1 and a half hours or 2 hours. As for why it has not been stewed for a long time, it may be because the heat is not well grasped when stewing pig's trotters. If you want to eat the stewed pig's trotters quickly or want to save electricity or gas, you can simmer it for 30 minutes at first, and then put it on low heat for another 1-2 hours.

Some people feel that there is no need to think about stewing and cooking, because stewed pig's trotters are not stewed for as long as possible, and they are kept in a pot to stew for a longer time, which will be thoroughly cooked and more nutritious. In fact, the longer the pig's trotters are stewed, the better, it is best to stew for 1-2 hours, otherwise a lot of nutrients will be lost.

Second, the little trick of stewing pig's trotters.

Before the pig's trotters are stewed, it is necessary to check whether the purchased pig's trotters have local ulceration to prevent the spread of foot-and-mouth disease to the eaters, and then pluck or scrape the hair, chop or chop into large bones, and mix the ingredients with the meat and broken bones into the pot.

Method 1: Add hawthorn, according to 1000 grams of pig's trotters and 50 grams of hawthorn, which can make pig's trotters easy to rot and delicious.

Method 2: Add vinegar, when boiling pig's trotters, if you add an appropriate amount of vinegar, it can not only decompose more calcium and phosphorus in the gum in the bones, improve its nutritional value, but also facilitate the absorption of the decomposed protein.

3. Stewed pig's trotters should be avoided.

Stewed pig's trotters are edible for ordinary people, and it is a good food therapy for the elderly, women, and people with blood loss. Stewed pig's trotters are especially suitable for people with blood deficiency; It is suitable for the elderly and infirm; It is suitable for people who lack milk after giving birth; It is suitable for people with weak waist and feet; It is suitable for carbuncle sores and poisonous people who have been ulcerating for a long time;

However, for those elderly people with weakened gastrointestinal digestion, they should not eat too much at a time; Patients with hepatitis, cholecystitis, gallstones, arteriosclerosis, and hypertension should eat less or no food; It is not advisable to eat too much during the period of external fever and all heat and empirical evidence; Children with weakened gastrointestinal digestion should not overeat at a time.

Stewed pork knuckles generally need to be stewed for about 20-40 minutes. The specific time needs to be distinguished according to the cooking equipment:

1. Stewed pig's trotters in a casserole: first boil over high heat, and then continue to simmer for two or three hours on medium heat.

2. Stewed pig's trotters in a pressure cooker: After boiling for two minutes on high heat, simmering for 30 minutes on low heat is relatively soft and rotten. If you simmer for about 15 to 20 minutes, it will be slightly harder and not so soft.

3. Stew pig's trotters in a wok, generally boil in a pot under cold water and simmer for 40 minutes. Although the wok is heated quickly, the pressure in the pot is not enough, after the pig's trotters are boiled under cold water, it is necessary to continue to stew for about 40 minutes before the stew can be dismantled and stewed softly, otherwise the pig's feet are still hard to bite.

Stewed pig's trotters to put in the seasoning

1. Aged vinegar. Aged vinegar contains a special substance that can soften the calcium in the pig's trotters. The pig's trotters that come out of this way are more likely to be soft and rotten.

If you want the stewed pig's trotter soup to turn white, you can choose white vinegar. When marinating pig's trotters, you can use aged vinegar. The amount of aged vinegar does not need to be too much, and 3 grams of aged vinegar can be put in a pound of pig's trotters.

2. Soybeans. Whether it's stewed pig's trotter soup or braised pig's trotters, the most suitable ingredient is soybeans. Soybeans contain special nutrients, and they can also relieve the greasy taste of pig's trotters.

Soybeans must be soaked in water for two hours in advance, otherwise they will not be easy to stew. One pound of pig's trotters with 30 grams of soybeans.

3. Green onion and ginger. Green onion and ginger is an all-purpose seasoning, and we must remember to put green onion and ginger to remove the smell when we stew pig's trotters or braised pig's trotters at home. No matter what meat you do without green onion and ginger, it doesn't taste good.

The small nuclear dates are simmered for about two to three hours. If you want to shorten the simmering time of pork trotter soup, you can choose to use a pressure cooker or an electric pressure cooker.

20 to 30 minutes or so.

Pork knuckles need to be pressed for about 20 to 30 minutes to cook in a pressure cooker. When pressing the pig's feet, if you want the pig's feet to be softer and rotten, they will melt in your mouth, and you can appropriately extend the pressure time. If you want something harder, press it for 20-25 minutes.

Before pressing the pig's feet, you need to clean them before putting them in a pot, boil the water over high heat until boiling, then turn to low heat and cook slowly. After the pressure cooker presses the pig's feet and boils, it should not be on high heat for too long, otherwise it is easy to block, and the pressure relief hole will cause danger. When pressing the pig's feet, the amount of water in the pot and the pig's trotters should not exceed half of the pot, and after boiling, adjust to low heat for 2 minutes.

After the pig's feet are pressed, do not open the lid in a hurry, turn off the heat and wait until the pressure in the pressure cooker returns to normal before opening the lid to avoid danger caused by high temperature. If you want to eat the original pork knuckle, you can directly put it in the pressure cooker and press it with water, if you want to eat braised pork knuckles or other flavors of pork knuckles, you can put the seasoning together in the pressure cooker and press it, so that the flavor and texture are better.

4 pork knuckles, a little chopped coriander.

Excipients: 1 bottle of beer, 2 tbsp soy sauce, 1 tbsp rock sugar.

Method:1Wash the pig's feet, blanch them first, fry them in hot oil to color, and then rinse them with cold water.

2.Put the pork knuckles in a deep pot, add all the seasonings and bring to a boil, change to low heat and simmer until the pork knuckles are cooked and rotten, about 1 hour.

3.Stir more halfway, and sprinkle chopped coriander when the soup is slightly dry, then turn off the heat and serve.

Pork knuckles are rich in gum, the advantage is that the soup does not have to be thickened and has a viscous consistency, the disadvantage is that it is easy to stick to the pan, and you must pay attention to turning when cooking to make the heat balanced.

The pig's feet are fried and then burned, the skin is relatively chewy and not greasy, but it must be immediately flushed with cold water to achieve the effect.