Methods and materials for making pig s trotters, and what ingredients are needed to make pig s trott

It may be that I am personally paranoid about dealing with the pig's trotters, and I always feel that the pig's trotters stewed in the red oil sauce are fragrant and flavorful enough, and I feel particularly happy when I bite into the soft and glutinous mouth.

When dealing with pig's trotters, I first blanch the chopped pig's trotters with green onion and ginger cooking wine, and rinse the blanched pig's trotters with warm water, and remove most of the scum residue on the surface. Then use tweezers and a spatula to deal with the remaining hair of the pig's trotters, especially where there are wrinkles, it is easy to have that very fine, carefully scrape twice, and then rinse twice with warm water to safely proceed to the next step.

As mentioned earlier, I like to stew pig's trotters in thick oil red sauce, so the indispensable ones are dark soy sauce and rock sugar, both of which are to make the stewed pig's trotters more red and attractive, and I also like to add beer, red wine, southern milk, etc. when stewing pig's trotters, which can not only improve freshness, but also add more flavor to the pig's trotters.

Roasted pig's trotters with peanuts.

Ingredients: 2 pig's trotters (about 800g), 100g peanuts, 2 pieces of southern milk, 4 spoons of southern milk (about 25g), 5g cooking wine, 3g dark soy sauce, 10g light soy sauce, 3-5g salt, ginger slices, green onions, 1 star anise, 10g rock sugar, water, peanut oil.

Method:1Soak the peanuts in cold water for 2 hours in advance, boil the soaked peanuts in a milk pot for 10 minutes, then remove them, rinse off the foam and set aside.

2.Add 2 tablespoons of water to the milk and milk juice, and prepare the green onions, ginger slices, star anise and rock sugar for later use.

3.Cut off the remaining pig hair with tweezers, rinse it twice with warm water, add ginger slices and cooking wine to blanch.

4.After blanching, the pig's trotters are rinsed with warm water to remove the residue and foam, and the water is controlled for later use.

5.Put an appropriate amount of peanut oil in the wok, stir-fry the ginger slices, green onions, and star anise until fragrant, and then stir-fry the pig's trotters evenly.

6.Add the mixed southern milk and an appropriate amount of dark soy sauce, and stir-fry for one minute until the pig's trotters are evenly colored.

7.Add an appropriate amount of boiling water until the soup is just over the pig's trotters, add light soy sauce, rock sugar and processed peanuts, bring to a boil over high heat and simmer for one hour.

8.After one hour, add an appropriate amount of salt according to the saltiness of the soup, continue to simmer for 20 minutes, then turn to high heat to reduce the juice, until the soup is viscous, then turn off the heat and eat.

2.The southern milk itself is relatively salty, so you must add salt as appropriate in the later seasoning.

First of all, you need to prepare pork knuckles, soybeans, white vinegar, ginger slices, green onions, cooking wine, salt and other seasoning ingredients. After preparing these ingredients, you first need to handle the pig's feet, and when handling the pig's feet, you must remember to do a deep cleaning of the pig's feet. Pluck the pig hair clean, and then chop the pig's feet into blocks, soak the pig's feet with water, the time is about ten minutes, the purpose of soaking the pig's feet is to remove the fishy smell on the pig's feet.

Then put the pig's feet in a basin, add water, salt, and white vinegar and soak for 30 minutes.

This process of adding white vinegar to soak the pig's feet is very important. After adding white vinegar to soak the pig's feet, the flesh of the pig's feet will become soft, and the pig's feet will be easier to mature during the stewing process, and the taste will be softer. This is a step that must be taken into account in the process of stewing pig's feet.

After the pig's feet are processed, soak the soybeans in water, then put the previously soaked pig's feet in cold water and blanch the ginger slices. After blanching, remove the pig's feet and set aside to cool for later use.

After that, put soybeans, pig's feet and green onions in the pot with hot water, boil the water over high heat, then turn to low heat and add salt, and then simmer over low heat, and you can get out of the pot directly in about 30 minutes. The resulting pork knuckle stew is not only soft and rotten, but also chewy in the mouth, making it very delicious overall.

In the process of stewing pork knuckles, if you want to ensure the soft taste of the pork feet, you must remember to soak the pork feet in white vinegar first, the vinegar molecules in white vinegar are of great help in softening the texture of the pork feet.