How to make pork knuckles more chewy, teach you how to make secret braised braised braised by hand

Remember to add an extra step when making braised pork trotters, the pork trotters are more chewy, soft and flavorful.

Step 1: Clean up the hair on the pig's trotters first, then clean the pig's trotters with water, cut the pig's trotters into small pieces with a knife and put them into the pot, continue to add an appropriate amount of cold water, ginger, garlic and star anise to the pot, ** boil the water, blanch the pig's trotters and then take them out, and then put the pig's trotters into the cool white open prepared in advance, soak for half an hour, here pay attention to the pig's trotters must be put into the cool white open, and then put the pig's trotters out and put them aside for later use.

Tips: Although the pig's trotters bought in the market have been cleaned of hair, it is better to check the pig's trotters after buying them. After blanching the pig's trotters, you must add one more step, that is, soak them in cold water for half an hour, which will make the pig's trotters cold and hot.

Step 2: Get out of the pot, heat the cooking oil in the pot, add an appropriate amount of minced ginger to the pot and stir-fry over high heat to make it fragrant, continue to add an appropriate amount of star anise, cinnamon, fennel and rock sugar to the pot, and wait until the rock sugar is fried to make the sugar color, and then put the prepared pig's trotters into the pot and stir-fry to change color.

Step 3: Wait until the pig's trotters are stir-fried and change color, continue to pour an appropriate amount of peppercorns, chili peppers, light soy sauce, dark soy sauce, cooking wine and other seasonings into the pot, turn the gas stove to medium heat and stir-fry the pig's trotters for about seven minutes, and stir-fry the pig's trotters until colored.

Step 4: Wait until the pig's trotters are stir-fried and colored, add an appropriate amount of water to the pot, let the water completely submerge the pig's trotters, wait until the water boils, continue to stew the pig's trotters over medium heat for half an hour to an hour or so, then turn on the high heat to collect the juice for the pig's trotters, wait until the pig's trotters are almost juiced, then add an appropriate amount of edible salt and monosodium glutamate to the pot, continue to stir-fry for about a minute, then add an appropriate amount of chopped green onions to the pot, and then stir-fry a few times to get out of the pot.

It's quite chewy raw.

When making braised pork knuckles, you need to master the following two skills: 1. When making braised pork knuckles, remember not to add peppercorns, it will affect the taste of pork knuckles. 2. It is necessary to grasp the time of putting salt, not too early, and the best time to put salt isWhen the pig's feet are already stewed and soft, salt will be well absorbed.

If you master these two methods, you can make the pig's feet soft and flavorful.

1. Clean the surface of the pig's feet, then chop them into small pieces and remove the smell

First of all, you need to remove the pig hair on the surface of the pig's feet, and you can ask the boss to help when buying the pig's feet. Secondly, put the chopped pig's feet into small pieces into a clean basin, add an appropriate amount of water and soak the pig's feet for about an hour (remove the blood, you can change the water twice halfway). Finally, put the soaked pork knuckles into a pot, add an appropriate amount of water, a large amount of ginger slices and cooking wine to boil.

When the water is boiling, use a spoon to remove the foam on the surface, and remove the pig's feet and rinse them with clean water, and put them on a plate for later use.

Second, in the production process, you need to be careful not to put peppercorns

**Heat the oil, add rock sugar and fry the sugar color, put in the cleaned pig's feet and stir-fry evenly, add ginger slices, star anise, green onions, cinnamon, bay leaves, dried red peppers, light soy sauce, dark soy sauce, water, and boil over high heat. (Don't add peppercorns to the ingredients, if you put peppercorns, it will make the taste of the pig's feet worse).

2. When making pork knuckles, add salt at the end

Prepare a pressure cooker, pour the boiled pig's feet into the pressure cooker, about 40 minutes, drain the steam, open the lid, finally add salt, stir-fry evenly over high heat and collect the juice, at this time the pig's feet soup will become very thick, the color will become red and bright, and the salt put in at the end is well absorbed, so that a delicious braised pork knuckle is ready.

The first should pay attention to the way of production, the second should pay attention to the use of raw materials, the third should pay attention to the use of condiments, the fourth should pay attention to control the heat of production, and the fifth should pay attention to control the production time.

When making braised pork knuckles, you should first blanch the pork knuckles in cold water to remove the blood foam, which can remove the fishy smell, then put oil at the bottom of the pot, put in a few grains of rock sugar, bring rock sugar, and start to put the pig's feet in this way The color of the pork knuckles is delicious.

This technique refers to the stew of pig's trotters without water, with beer instead of good, so that the stewed pig's trotters are more fragrant and soft, not afraid of peculiar smell, much better than stewing with water, friends who have not done this can try it.

Ingredients: 800 grams of pork trotters, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, appropriate amount of Sichuan pepper, 3 star anise, 3 bay leaves, 1 small piece of cinnamon, 3 dried red peppers, 50 grams of rock sugar, 1 tablespoon cooking wine, appropriate amount of dark soy sauce, 1 tablespoon light soy sauce, appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of water, appropriate amount of cooking oil.

Steps. 1. Chop the pig's trotters and wash them for later use.

2. Cut the green onion into sections, slice the ginger, and flatten the garlic.

3. Prepare rock sugar, star anise, cinnamon, bay leaves, Sichuan pepper, and dried red pepper.

4. Put the pig's trotters in a pot under cold water.

5. Bring the fire to a boil and remove the foam.

6. Drain the pig's trotters and set aside.

7. Pour an appropriate amount of cooking oil into the pot and heat it.

8. Add rock sugar.

9. Stir-fry over low heat until the rock sugar melts and turns brown.

10. Put in the pig's trotters.

11. Stir-fry until sugar is colored.

12. Add green onion, ginger and garlic and stir-fry until fragrant.

13. Add Sichuan pepper, star anise, cinnamon, bay leaves, dried red pepper, and stir-fry evenly.

14. Add cooking wine.

15. Add dark soy sauce.

16. Add light soy sauce and stir-fry until colored.

17. Add an appropriate amount of water.

18. Bring the fire to a boil.

19. Turn to medium-low heat and simmer for one hour.

20. When the soup is thick and the pig's trotters are soft and glutinous, add the chicken essence.

21. Add salt.

22. Turn to high heat to reduce the juice.

Method 2: Make the ingredients.

550g of pork trotters, 8g of ginger, 13g of green onion, 5g of cinnamon, 5g of Sichuan pepper, 15g of light soy sauce or dark soy sauce, 50g of rock sugar or white sugar, 25g of cooking wine, 15g of sesame oil, salt, essence of chicken or monosodium glutamate.

The production process. Perform the following steps.

Step 1: Shave and wash the pig's trotters, the small fluff can be burned off with fire, chop off the tips of the claws and split in half, and then chop into small pieces. (Or ask the aunt or uncle who sells pig's trotters to chop it into small pieces for you).

Step 2 blanch the pig's trotters, put the pig's trotters in a pot under cold water, after the water boils, scoop up the pig's trotters, and remove the blood and oil foam. Cut the ginger into thick slices, cut the green onions into sections and set aside, and cut the carrots into hob pieces.

Step 3 Put a little oil in the pot and heat it, add rock sugar or white sugar and fry it until it is reddish-brown and constantly bubbling and boiling, put in the blanched pig's trotters, and stir-fry continuously over medium heat or high heat (use high heat if you are fast), the more you fry the darker the color, the firmer it is, and it will not fade no matter how you cook it.

Step 4 Boil the water in the inner pot of the boiling pot in advance, put in the lustful pig's trotters, carrots, cooking oil and other seasonings, after boiling over high heat, lift the inner pot and put it into the outer pot of the cooking pot off the fire, wait for 40 minutes, and make braised pig's trotters is so simple.

Tip 1: It is best to crush the rock sugar before use, and fry it over low heat when coloring the rock sugar, so that the fried paste will not turn black.

It turns out that this braised pork knuckle is more delicious.

Ingredients: 500g pork knuckle, 1 piece of ginger, 8 cloves of garlic, 5 small chili peppers, 2 chopped green onions, 3 star anise, 3 small slices of cinnamon, 2 small pieces of rock sugar, 1 teaspoon soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce (light soy sauce), appropriate amount of salt, 2 tablespoons of cooking wine.

Steps: 1. Prepare all the ingredients, blanch the pig's feet in water first, boil out the foam and blood, remove and drain for later use.

2. Slice the ginger, peel the garlic one by one, chopped green onions, 2 small circles of small peppers, and draw a knife in the middle of the remaining three, the whole pepper is put in the process of frying, and the chopped pepper is put before the final pot (if you don't like spicy, you can omit and not put the pepper).

3. Heat the oil in a wok, stir-fry the ginger slices and star anise cinnamon, remember that the oil temperature is too high and not too high to burn the paste, and quickly pour in the pig's feet.

4. Stir-fry quickly, stir-fry until slightly browned, add cooking wine and stir-fry evenly.

5. Then add soy sauce and stir-fry quickly to evenly color, remember that soy sauce is not light soy sauce, the color is very dark, do not put too much, so as not to affect the color of the finished product, too black will not be beautiful.

6. Then add rock sugar and continue to stir-fry to add sugar color. Rock sugar should not be too much, so as not to be too sweet, the finished product will be very greasy, basically I make the average person can not eat the sugar, add the sugar is to improve the freshness and increase the taste.

7. Then add 2 tablespoons of extremely fresh (or light soy sauce) and stir-fry evenly.

8. At this time, the pig's feet have been obviously colored, and it is advisable to add water immediately before the pig's feet are over, and the fire is boiling.

9. After boiling, turn to low heat, cover the pot and simmer for 30-40 minutes to let the pig's feet cook thoroughly (here I have a lazy method, every time I boil on high heat, I pour the whole pot into the electric pressure cooker, select beans and hooves to press for 12 minutes, and then pour it into the Heng Noise Wok to collect the juice).

10. Finally, reduce the juice on high heat, add small chili rings, and add a little salt to taste according to personal taste.

11. Sprinkle chopped green onions before cooking.

12. a finished product.

Braised pork knuckles are delicious and easy to make:Ingredients: 500g pork knuckle, 1 piece of ginger, 8 cloves of garlic, 5 small chili peppers, 2 chopped green onions, 3 star anise, 3 small slices of cinnamon, 2 small pieces of rock sugar, 1 teaspoon soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of flavored fresh (light soy sauce), appropriate amount of salt, 2 tablespoons of cooking wine.

Steps: 1. Cut the pork knuckles into pieces, blanch and wash them and put them in the rice cooker.

2. Pour more cooking wine (no water).

3. After boiling, put a little salt and spices such as cinnamon, bay leaf, fruit, green onion, ginger and so on.

4. Add oyster sauce.

5. Release soy sauce.

6. Pour in the dark soy sauce and add an appropriate amount of rock sugar.

7. Stir it and turn on the simmering mode of the rice cooker to cook.

8. The loading is completed.