The whole hoof is practiced... How to make pig s trotters?

Sauce pig's trotters method:

Ingredients: 5 grams of ginger, 5 grams of green onions, 500 grams of pig's trotters.

Excipients: 500 ml of water, 5 ml of cooking oil, 1 star anise, 1 cinnamon, 20 grams of rock sugar, 20 grams of cooking wine.

Specific steps: 1. 5 grams of ginger slices and green onions.

2. Soak 500 grams of pig trotters in 500ml of water for 3 hours.

3. 5ml of cooking oil, 1 star anise, 1 cinnamon, 20 grams of rock sugar, stir-fry the sugar color over low heat, pour in the pig's trotters, and fry over low heat until the pig's trotters are colored.

4. Pour in 20 grams of green onion, ginger slices, cooking wine, dark soy sauce and sweet noodle sauce, and stir-fry evenly.

5. Pour in 250ml of water, stir evenly, boil over high heat and turn to low heat and simmer for 1 hour.

1.Prepare the beef trotters, carrot peeling, washing and cutting hob pieces, shallots to coat and wash and slice, garlic cloves peeling and washing, ginger peeling and washing, cut thick slices 2Boil an appropriate amount of water, blanch the beef hooves, drain the water, pour oil into a hot pan, stir-fry garlic cloves, ginger slices and green onion slices until fragrant, pour in carrots and stir-fry for a while

Pour in the beef trotters and stir-fry evenly, add soy sauce, oyster sauce, add sugar, sprinkle some black pepper grains, add a tablespoon of water (about 6 bowls) and mix well. 4.After covering the pot and boiling over high heat, transfer it to a casserole, adjust to low heat and cook for 90 minutes, until there is a little bit of soup left, and the cow trotter skin can be easily chewed 5

Cooking tips: Frozen products bought in the supermarket must be blanched to remove impurities that are contaminated during transportation or sales. You can also use a pressure cooker to soften it so that it can reduce the cooking time, but cooking in a casserole is much more delicious.

The above is the method of braised cow hooves.

There is also a green onion grilling method you can take a look at:

1.A pair of beef hoof tendons, bought is a half-cooked product, there is salt in it, so 2 should be added as appropriateCut the front of the hoof tendon into half a centimeter thick slice 3

The cylindrical rib cutting section at the back is divided into two, in short, it is changed to a uniform size segment can be 4Add 2 tablespoons of white wine to the hoof tendons, blanch the appropriate amount of green onion and ginger, cook for 5-8 minutes on medium-low heat to remove the fishy, the purchased beef tendons have salt in them, and the fishy smell is also larger, so you need to cook for a while to remove the fishy smell and part of the salt 52 shallots, 6

A few knife cuts are drawn on the white side of the green onion, so that it is easy to produce the flavor when frying7Two knives are also drawn on each end, so that it is easy to produce flavor when fryingCut a little garlic and ginger, and the ratio of green onions, ginger, garlic and coriander is about 4:

The oil temperature is 5 hot, first add the garlic and ginger slices 10Add 11 more green onionsFinally, add the parsley and keep the heat for 12

Fry until the green onion is slightly browned, this is the professional green onion section, but don't fry it, otherwise the taste will change 13Remove the shallots, ginger, garlic and coriander 14Mix 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce and 2 teaspoons of sugar into a bowl of juice for later use

Leave a little base oil in the pan, a little less than the amount of stir-frying, and pour the rest into a glass bottle to seal and refrigerate for a month or two without any problems16Pour in the bowl juice that has been mixed in advance, fry the fragrance and bubble over low heat, the fire should be small, otherwise it will be pasted in the steak pot 17Pour in the blanched beef tendons, add enough boiling water to cover the beef tendons, and simmer for 30-40 minutes until the tendons are soft and rotten18

Taste the saltiness, add salt and chicken essence to taste, reduce the juice over high heat, and then pour the fried scallion oil when it comes out of the pot.

Seasoning: 15 grams of refined salt, 10 grams of green onions, 10 grams of ginger, 25 grams of Shao wine, 5 grams of coriander, 10 grams of sesame oil.

Method: First remove the miscellaneous hair with the hooves and tweezers, scrape and clean, and peel off the skin with a knife.

Blanch in a pot of boiling water, remove it, rinse it in clean water.

Wash the wok, put in the hoof, pour in water, submerge to the degree, put it on a high heat to boil, skim off the foam.

Then add refined salt, green onions, ginger slices, Shao wine, cover, and change to a small stew for about 2 hours until crispy.

Pick off the ginger slices and green onions, put the hooves and soup into the soup bowl, drip in sesame oil, and sprinkle with chopped coriander.

1. Flying water, remove the fishy smell; 2. Drain the water and set aside; 3. Star anise, water, soy sauce and pig's trotters are stewed together and simmered for an hour. The easiest way to do this is to add sugar, wine, etc. according to your personal taste.

Stewed hooves. Ingredients: 2 teaspoons of hoof, 2 tablespoons of salt, appropriate amount of sugar, some soy sauce, 1 tablespoon of ginger slices, appropriate amount of cooking wine, and honey (optional).

Method Put the sliced pig's trotters into a pot of corresponding size, add water until the pig's trotters are submerged, add ginger slices and cooking wine and bring to a boil over high heat.

2. After boiling, remove the oil slick and bubbles, and clean the pig's trotters with running water.

3. Heat the processed pig's trotters with salt and soy sauce and make a small sauce.

6. Add honey, (reason: honey is easy to stick to the pan so put it later, the difference between honey and sugar: with honey the color will be darker, sticky, and the taste should be more mellow.

The soy sauce is colored quickly, and the color is thick when it is put early, and it is not good-looking), and then it is and, covered and still simmered. (Time: about 15 minutes) After the soup is now a little, poke the hoof with chopsticks, you can easily poke the skin and flesh and it's OK!

The practice of hoof stew:

1. Wash and chop the hooves, cut and roll the medicine, cut the green onion into sections, cut the ginger, and cut the green onion into chopped green onions;

2. Pour an appropriate amount of clear pot, blanch in a pot under the hoof and hips for 2 minutes, and then wash;

3. Pour the hoof into the casserole, add green onions, ginger, add clear ingredients, boil, and then add cooking wine to remove the smell.

Turn and simmer for 40 minutes; 4. When the chopsticks can be poked, add medicine, boil, cover and cook for 5 minutes;

5. Then add salt and monosodium glutamate to the pot and mix well, and finally sprinkle chopped green onions.

The usual way to do this is to boil it in water and add a little seasoning. The taste is particularly homely.

Braised pig's trotters can be put with soybeans, pig's trotters, spice packets (star anise, bay leaves, cinnamon, etc.), ginger, onion and garlic, light soy sauce, dark soy sauce, and other materials. The nutritional value of the pig's trotters is very high, rich in collagen, and has the functions of beauty salon, hair care, bone health, anxiety relief, anti-aging and lactation.

Pig's trotters tips:

1. The ingredients must be fresh, and the pig's trotters must also be fishy. The pig's trotters should be cleaned, and the pig's trotters should be burned with fire, which can well remove the fishy smell or soak the pig's trotters in water and blanch them in a pot under cold water. The boiled pig's trotters and elbows that come out of this way are soft and delicious, delicious and have no fishy smell.

2. When stewing pig's trotters, adding an appropriate amount of vinegar can not only decompose the gum in the bones into more calcium and phosphorus, improve its nutritional value, but also facilitate the absorption of the decomposed protein. It is best to put vinegar in the pot before the water is boiled and boil over low heat, so that the protein in the meat and the collagen in the bone can be broken down more fully. Calling for wisdom.

1. Ingredients: appropriate amount of pig's trotters, appropriate amount of rock sugar, appropriate amount of green onion and ginger, appropriate amount of dried chili, appropriate amount of star anise, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of soy sauce and ant rolling block, appropriate amount of dried wooden fish, and a bag of stew.

2. Blanch the pig's trotters in a pot under cool water, boil the water and remove it, wash away the blood foam, and control the moisture for later use.

3. Pour oil into the pot, put rock sugar, boil the sugar over low heat, and make the sugar foam.

4. Pour in the pig's trotters and stir-fry.

5. Pour in green onion and ginger, dry and spicy pepper and star anise, and stir-fry.

6. Pour an appropriate amount of cooking wine.

7. Add an appropriate amount of salt.

8. Paint with some soy sauce.

9. Pour two bowls of water.

10. Bring the heat to a boil and put a little dried wooden fish. Cook it.

11. Put the pig's trotters in the rice cooker. Place the stew packet, cover the pot and cook for another hour.

12. Stir-fry the pig's trotters in a sedan pot and reduce the juice over high heat.

13. Prepare the pot, put it on a plate and serve.

First, pig's trotters are rich in collagen!

Collagen is rich in amino acids needed by the human body, collagen is the most important component of the extracellular matrix, is the most abundant protein in the human body, when the human body has foreign foreign bodies, bacteria and viruses and other invasions, immunoglobulins will be combined with collagen, then the body's immunity can be greatly enhanced.

Collagen can supplement the protein needed by the human body, promote the absorption of water, retain moisture, refine wrinkles, increase elasticity, prevent shriveling, and make the face delicate and full.

Collagen can be hydrolyzed and released from a variety of vitamins and amino acids after cooking, which can regulate women's bodies, especially for mothers with less milk.

Collagen is also a component of human tendons, ligaments, connective tissues, and bones. Collagen can bind calcium to bone cells, so as not to cause osteoporosis caused by calcium loss. Therefore, collagen also has a certain bone-strengthening effect!

Second, pig's trotters are rich in iron and selenium!

Iron participates in the formation of hemoglobin, which has a certain effect of blood replenishment, therefore, menstruating women and pregnant women can eat a certain amount of pig trotters to replenish blood, which can play a role in preventing and ** anemia. Moreover, the latest research has found that iron also has a certain anti-fatigue effect, which can be said to have many benefits. The selenium element can remove free radicals in the human body, can be anti-aging, participate in the repair of myocardium, and can also inhibit the spread of tumors, so it has the reputation of "the king of anti-cancer".

Thirdly, pig's trotters are rich in vitamins!

Pig's trotters are rich in vitamins A and E. Vitamin A can maintain normal visual function, and vitamin E can delay cell aging and prevent miscarriage in pregnant women.

Fourth, pig's trotters contain a certain amount of fat!

On the one hand, fat can increase satiety, provide a certain amount of heat and energy for the macro body, and on the other hand, it can play a role in maintaining body temperature, protecting internal organs, and buffering external pressure.

Kiss, leisure and entertainment Mr. Hu will help you answer and analyze, here for you to inquire: kiss, you need to prepare 1, ingredients: 1000 grams of pig trotters, 100 grams of cabbage, 100 grams of cooking oil, 20 grams of green onions, 10 grams of ginger, 10 grams of garlic, 10 grams of light soy sauce, 20 grams of dark soy sauce, 20 grams of edible salt, 10 grams of sugar, 15 grams of Liugao wine, 10 grams of star anise, 10 grams of bay leaves, 20 grams of oil consumption, 10 grams of pepper, 10 grams of chicken essence.

2. Wash the green onion, ginger and garlic, slice and set aside. 3. Wash the pig's trotters and chop them into evenly sized pieces with a knife. 4. Add water to the pot, put in the pig's trotters after the water boils, skim off the foam, blanch the blood, then cover the pot and turn to low heat and simmer for 10 minutes, remove and drain the water for later use.

5. Put 30 grams of cooking oil in the pot, and when the oil temperature rises to 70%, add green onions, ginger, garlic and star anise, and simmer until fragrant. Add the pork trotters with good blanching water, add the oil, dark soy sauce, light soy sauce, cooking wine, pepper, chicken essence and sugar, and stir-fry over high heat for 10 minutes. 6. Add water to the pot to submerge all the pig's trotters, and then add edible salt and bay leaves.

Cover the pot and bring to a boil over high heat for 15 minutes, then turn to low heat and simmer for 40 minutes. 7. When the soup begins to thicken, turn off the heat and simmer for 10 minutes. 8. Shred the cabbage, Qi Tan did not lay the plate for decoration, and then put the pig's trotters out of the pot and put them on the plate, and a delicious pig's trotters were completed.

1. 1 pork trotter, 1 teaspoon salt, 1 ginger, 3 tablespoons light soy sauce, 3 tablespoons dark soy sauce, 2 tablespoons oyster sauce, 2 tablespoons white wine, 3 tablespoons aged vinegar, 2 tablespoons old rock sugar. Wash the pig's trotters and put them in a pot of clean water and cook until the bloody foam overflows. Remove the meat pieces, rinse the attached dirt with water, and control the moisture.

Place the boiled pieces of hoof meat in a pressure cooker. 3 tablespoons light soy sauce, 3 tablespoons dark soy sauce, 2 tablespoons oyster sauce, 2 tablespoons white wine, 3 tablespoons aged vinegar, 2 tablespoons ground rock sugar (large rock sugar), a little refined salt (can also be omitted). After adding the seasoning, hold the edge of the pot with both hands and stir it a few times to mix the seasoning and meat pieces in the pot.

Pat the ginger loose and crush it with the back of a knife, sprinkle it into the pot, and finally stir the ingredients in the pressure cooker for a round, without adding 1 drop of water to the pot, directly buckle the pressure cooker lid and plug in the air nozzle. Boil, boil until steamed, watch the time, 8 minutes, turn off the heat, wait for the pressure cooker to naturally deflate, and then serve.

2. 1 pig's trotters, appropriate amount of rock sugar, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of green onion and ginger, appropriate amount of salt, appropriate amount of starch, appropriate amount of honey. Soak the hooves in clean water to remove the blood, pluck the pig hair, and rinse it well. Bring a pot under cold water to a boil over high heat, then simmer for about 5 minutes to remove excess blood foam.

Remove the hooves, drain the water, and then use absorbent paper to clean the water on the surface of the hooves. Use a brush to evenly coat the surface of the hooves with a layer of honey and dark soy sauce. Heat oil in a wok and fry the hooves until browned.

Frying is better, be sure to pay attention: the oil will splash. After frying, put it in an electric pressure cooker to steam, pour in the stock, and add an appropriate amount of rock sugar, light soy sauce, salt, green onion and ginger.

Cover and seal, press the bean hoof tendon button. After the float has naturally fallen, open the lid and gently plunge into the meat with chopsticks. Pour an appropriate amount of soup into the wok, then add an appropriate amount of rock sugar and water starch to boil, and the soup is thick.

Put the hooves on a plate, then drizzle with 8 hooked potatoes, and sprinkle with some chopped shallots to serve.

3. 1 pig's trotters, 20 grams of rock sugar, 2 spoons of cooking wine, 100 grams of rice wine, 2 slices of ginger, 2 green onions, 2 star anise, 1 cinnamon, 1 grass fruit, 3 bay leaves. Fresh pig's trotters, let the merchant chop into small pieces, soak in cold water for half an hour, pot under cold water, add a spoonful of cooking wine, boil ginger slices, take out, rinse clean, control dry water, a little oil in the pot, put rock sugar, boil the sugar color over low heat, pour in the pig's trotters, stir-fry evenly, along the edge of the pot to a spoonful of cooking wine, large ingredients and peppercorns are put in, stir-fry over low heat, stir-fry the spice flavor, pour in light soy sauce, dark soy sauce and rice wine, pour in boiling water, a little salt, not over the pig's trotters, the water is about 3 cm higher, put the green onion knot, boil over high heat, skim off the foam, Turn to medium-low heat and simmer for about an hourAbout 5 hours, if the meat is stewed, taste the taste, see if salt is added, you can reduce the juice on high heat, if not, continue to stew until the skin can be gently poked in with chopsticks.