Pig s trotter ingredient recipe, stewed pig s trotter recipe and ingredients

1. Braised pig's trotters.

Ingredients: 450 grams of pig's trotters, 38 grams of peanuts, 1 package of spices, a little coriander. Monosodium glutamate.

1 6 teaspoons, 19 grams of rock sugar, 1 tablespoon soy sauce, 1 4 teaspoons of sea mountain paste.

Production: 1After the trotters are cut into pieces, they are scalded with water and removed.

2.Cook the pig's trotters, ingredients, peanuts and spices together over high heat for 15 minutes.

3.Put the boiled braised pig's trotters in a large bowl and garnish with coriander.

Note: Haishan sauce is a sweet and spicy sauce with five flavors, and its raw materials are mostly five spices, sugar, vinegar, chili sauce, starch, etc.

2. Stewed pig's trotters with green onions.

Ingredients: 50 grams of green onions, 4 pig's trotters, appropriate amount of salt.

Production: Pluck the pig's trotters from the stakes, wash them, and cut them with a knife; Cut the green onion into sections, put it into the pot with the pig's trotters, add an appropriate amount of water and a little salt, first boil with a fire, and then simmer until it is ripe.

Efficacy: Nourishes blood and reduces swelling. Suitable for blood deficiency.

Pain, swelling, sores in the extremities.

Swelling and pain. 3. Braised pig's trotters.

Ingredients: 750 grams of pig's trotters.

Seasoning: 13 grams of salt, green onion, 8 grams of ginger, 25 grams of sesame oil and cooking wine, 5 Sichuan peppercorns, 50 grams of rock sugar, 1300 grams of soup.

Preparation: 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 until it is purple, and then put the soup until it is 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 the pig's trotters are colored, move to low heat and stew, and collect the thick juice.

Stewed hoof flowers with lentils].

Ingredients: 2 pig's trotters (about 1000 grams), 250 grams of lentils.

Seasoning: a little pepper, 1 teaspoon of refined salt, 1 teaspoon of chicken essence, 1 2 teaspoons of monosodium glutamate, 1 tablespoon of soy sauce, 2 teaspoons of Shao wine, 1000 grams of fresh soup, appropriate amount of salad oil.

Preparation:1The pig's trotters are cleaned of fluff, impurities, soaked in clean water and rinsed, and drained.

2.Place on a cutting board, cut in half along the length, and then chop into evenly sized pieces.

3.Blanch in boiling water with a little wine, remove and drain.

4.Tear off the tendons from the lentils, wash them, remove them and drain the water.

Production Steps:1Put the pot on the fire, add the salad oil and cook until it is hot, add the pork trotters to the soy sauce and mix evenly.

2.Put it in the oil pan and fry it until it is colored, remove the pig's trotters, put them in cold water to wash off the oil, and drain the water.

3.Heat the pot on the fire, add the fresh soup, put in the pig's trotters and bring to a boil over a high fire, skimming off the foam.

4.Then add refined salt, monosodium glutamate, chicken essence and pepper, turn to low heat and simmer for 1 hour until the pig's trotters are cooked and flavored.

5.Then add the lentils, turn to high heat and simmer for about 10 minutes until the lentils are cooked and the soup is thick, then remove from the pot and put in a bowl.

Summary. 1. Method 1: Prepare materials.

Pig's trotters, green onions, ginger, cooking wine, rock sugar, Sichuan peppercorns, star anise, bay leaves, salt, dark soy sauce. Chop the pig's trotters into small pieces, soak them in bloody water, change the water several times, and rinse them well; Cut the ginger into slices, cut the green onion into sections, cut the chili pepper into sections, and then prepare the peppercorns, bay leaves, star anise and cinnamon; Pork trotters are cooled in a pot under water, add 3 tablespoons of cooking wine, blanch the water, remove the earthy smell and blood foam, clean it, and drain the water; Add an appropriate amount of oil to the pot, stir-fry the chives, ginger, garlic, peppercorns, cinnamon and star anise over low heat, and then pour in the pig's trotters and stir-fry; Add an appropriate amount of dark soy sauce, rock sugar and salt, stir-fry evenly, pour in an appropriate amount of water, bring to a boil over high heat, pour into an electric pressure cooker, cover and press the "pork ribs" button; After the float of the electric pressure cooker naturally falls, pour the pig's trotters into the wok together with the soup over high heat to reduce the juice, and the soup can be released after it is viscous.

1. Method 1: Prepare materials. Pig's trotters, green onions, ginger, cooking wine, rock sugar, Sichuan peppercorns, star anise, bay leaves, salt, dark soy sauce.

Chop the pig's trotters into small pieces, soak them in bloody water, change the water several times, and rinse them well; Cut the ginger into slices, cut the green onion into sections, cut the chili pepper into sections, and then prepare the peppercorns, bay leaves, star anise and cinnamon; Pork trotters are cooled in a pot under water, add 3 spoons of cooking wine, blanch the water to remove the earthy smell and blood foam, clean it, and drain the water; Add an appropriate amount of oil to the pot, stir-fry chives, ginger, garlic, peppercorns, cinnamon and star anise, and then pour in the pig's trotters and stir-fry; Add an appropriate amount of dark soy sauce, rock sugar and salt, stir-fry evenly, pour in an appropriate amount of water, bring to a boil over high heat, pour into an electric pressure cooker, cover and press the "pork ribs" button; After the float of the electric pressure cooker naturally falls, the pig's trotters are poured into the wok together with the soup to reduce the juice over high heat, and the soup can be removed from the pot after it is viscous.

2. Method 2: Prepare materials. Pig's trotters, ginger, cooking wine, green onions, garlic, soy sauce, rock sugar.

Add water to the pot, put the pig's trotters in a pot under cold water, boil, skim off the foam, and drain out; Rinse the trotters with cold water to cool them and wash the booty carefully; Prepare a pot of water again, put the cooking wine, ginger slices, garlic cloves, star anise, cinnamon, and bay leaves into the pot and bring to a boil over high heat; Put the pig's trotters and chives into the mountain, and the water desert over the pig's trotters. Cover the pot, cover the water, turn to low heat and simmer for about an hour, then turn off the heat; Remove the ingredients from the pot except for the pig's trotters, and keep the soup. Add rock sugar and braised soy sauce, mix, bring to a boil over high heat, turn to low heat, and continue to cover the pot and simmer for about 1 hour.

3. Method 3: Prepare materials. Pig's trotters, small greens, fragrant mushrooms, black fungus, kelp, dried chilies, ginger, rice wine, fresh vegetables, Huadiao wine, green onions, salt, garlic, cinnamon, star anise.

Boil water in a pot, add pig's trotters and blanch them to produce foam; Boil water in a pressure cooker, add green onions, ginger, garlic and spices, and then put the spices into the pressure cooker; Pour in an appropriate amount of Huadiao wine; Add shiitake mushrooms, black fungus and a bowl of rice wine to bring to a boil; Remove the foam; Cover and simmer for 20 minutes; Finally, open the lid and add kelp and baby greens to bring a stool to blanch; Then add salt and vegetables.

The preparation and ingredients for stewed pig's trotters are as follows:

Ingredients Tools: 1 pig's trotters, 10 grams of rock sugar, 2 spoons of dark soy sauce, 1 shallot, 1 spoon of cooking wine, 1 star anise, 2 dried chili peppers, 10 Sichuan peppercorns, 3 slices of ginger, 1 piece of cinnamon, 2 bay leaves, 3 cloves of garlic, 2 spoons of light soy sauce, a spoon of salt, a little cumin, 20 grams of cooking oil, a little soybeans, and a pot to boil.

1. Put the bought pig's trotters (let the master find and chop them, small pieces) into cold water, put in ginger slices, cooking wine, blanch, boil the water for two minutes, remove and set aside.

2. Prepare all kinds of condiments and set aside.

3. Put a small amount of base oil in the pot, put the pepper and star anise into the pot, stir for a while, put in the remaining condiments, and take out the fragrance.

4. Put the bottom oil in the pot, add rock sugar, low heat, and stir in one direction. Wait for the rock sugar to turn yellow and bubble.

5. Put in the pig's trotters, stir over medium-low heat, let the pig's trotters evenly stained with sugar, add dark soy sauce, light soy sauce, and stir well.

6. Soybeans can be added according to personal taste.

7. Put all the things prepared in front of you into the casserole, put in cold water (more water), add a spoonful of salt, wait for the water to boil over medium heat, turn to low heat, cover the lid, and simmer for an hour and a half (stew for a longer time, pig's trotters QQ bomb, glutinous, and more flavorful), and reduce the juice over high heat (in the process of collecting the juice, stir several times, do not paste the pot).

8. The braised pig's trotters with full color and flavor are done.

Ingredients: 1 pork knuckle, 1 corn, half a carrot, appropriate amount of water, 3 slices of ginger, 20 grams of cooking wine, 1 and a half spoons of salt, appropriate amount of chopped green onion.

1. Clean the pig's feet preliminarily, put them in a pot, put in cold water to cover the pig's feet, and pour in half of the cooking wine. Cover the pot, bring to a boil and blanch.

2. Blanch the pig's feet, remove them with cold water and rinse them to cool down. Then use tweezers or use the method of burning to remove the remaining pig hair from the pig's feet. Be sure to clean it up as much as possible, so that you can eat it with confidence. Clean it all up and rinse it off.

3. Clean the casserole and wipe the bottom of the outer edge. Then pour in most of the pot of water, add enough at one time, and do not add water a second time. Add the ginger slices.

4. Put in the processed pork knuckles.

5. Pour in the other half of the cooking wine to remove the smell. Then stir it, cover the pot, and turn on high heat to start simmering.

6. After the fire boils, turn to low heat and simmer slowly for an hour. Stir 2-3 times to prevent sticking to the bottom.

7. During the period, corn and carrots can be processed. Wash the corn and cut it into sections. Peel and wash the carrots and cut them into irregular pieces.

8. Stew until the pig's feet are soft and rotten, and you can easily poke them with chopsticks. Then you can put in corn and carrot cubes. Continue to simmer for 10-15 minutes.

9. Wait until the corn flavor comes out, then add salt to taste. Stir well and simmer for another 5-10 minutes before turning off the heat. After turning off the heat, you can simmer for a while before removing from the pot.

10. Put it in a bowl and sprinkle in chopped green onions!