The practice of braised pig s trotters, the recipe of Longjiang braised pig s feet

1) After slicing the pig's trotters, remove them with piping hot tap water.

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

3).Place the boiled stewed pig's trotters in a small bowl and garnish with coriander.

The second method of marinating pig's trotters.

Ingredients: appropriate amount of peanuts, 1 pig's trotter, 5 bowls of water, appropriate amount of salt.

Exercise: 1Wash the peanuts and set aside.

2.Cut the pig's trotters in half, blanch them in water, remove them, wash them, and set aside.

3.Put the above prepared ingredients together in water, bring to a boil, and simmer for 1 hour.

4.Finally, add an appropriate amount of salt.

How do you make pig's trotters delicious? How to make braised pig trotters?

Ingredients: pig's trotters, ginger, shallots, garlic, chili, sugar, soy sauce, five-spice powder (appropriate amount each).

1. Cut the pig's trotters in half in advance, and then clean them for later use.

2. Prepare other ingredients, cut the shallots, slice the ginger, crush the garlic, and remove the chili pepper.

3. Boil water in a pot, put ginger, green onion and pig's trotters into the pot to blanch the blood, boil for one minute and remove it.

4. After blanching, take out the pig's trotters and wash them with cold water, and wash the blood stains.

5. Mix well with the usual amount of rice bowls, 2 bowls of soy sauce, 3 bowls of water, half a small bowl of sugar, an appropriate amount of five-spice powder, 6 cloves of garlic, and a small chili pepper.

6. Then put the pig's trotters into the prepared marinade, boil for one minute on high heat, turn over and cook for another minute, turn to low heat and cover and boil slowly for half an hour, then turn over and continue to boil for 10 minutes, and then observe.

7. Boil for about 45 minutes, it will become this color, at this time the marinade has become thicker, at this time you can cut a small bite to try the taste, to see if it is completely flavored, if it is not enough to taste then boil for 10 minutes (later in the boiling to observe while boiling and turn over more, pay attention not to burn).

8. Generally, it should be boiled for an hour, and the finished product should be taken out and cooled, and cut into slices to eat.

The recipe for braised pork knuckles in Longjiang, marinated pork knuckles in sauce: the most mouth-watering sauce fragrant and delicious!

Recipe: 400g pork knuckles, 8 slices of ginger, 2 tablespoons of soy sauce, 1 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon cornstarch, 1 tablespoon of chili, Sichuan pepper, a little green onion and 1 tablespoon of wine.

The specific production method and distribution are as follows:

1. Meat processing. The blood of the pig's feet needs to be fried in hot water, and then the pig hair is removed, and other meat products refer to this method.

2. Marinated. Add the marinade package (star anise, cinnamon, etc.) in the steel pot, put the meat into the marinade after the water is boiled, divide the marinating time according to different meats, and separate the fishy smell and the fishy smell, and add the broth.

3. Stock production. Add a certain percentage of water to the barrel bones and other raw materials, boil for 3 hours, and add the stock to the brine in the second step.

4. Blendering. Different and secret ingredients are added to the brine to enhance flavor, flavor, color, etc.

5. Serve. Cut according to different meats, pour brine, and serve with greens and pickles.

Hope it helps.

1. Materials.

500g pork knuckles, 3 eggs, 2 pieces of ginger, 2 cloves of garlic, 2 green onions, 10 grams of chili pepper, 5 grams of light soy sauce, 5 grams of dark soy sauce, 5 grams of wine, 5 grams of salt, 10 grams of sugar

Second, the practice. 1.Soak the pig's feet in cold water 4 times, draining the blood each time.

2.Bring to a boil over high heat and skim off the foam.

3.Add vinegar to make the pig's feet simmer quickly.

4.Put ginger slices, green onions, dried red peppers, cinnamon, and star anise to boil together.

5.Add dark soy sauce to color, then add the old marinade and simmer for an hour.

How can you make the color of the pig's trotters so good?

Ingredients: Ginger.

Scallions. Garlic. 2 star anise. Cinnamon to taste.

1 dried chili.

Rock candy. 500g of pig's trotters

Soy sauce. Monosodium glutamate. Salt. Rock candy.

Bayberry. Coriander.

Save the practice to your phone.

Step 1: Cinnamon bark, star anise, bay leaves, chili peppers, garlic and ginger are changed to knives and set aside. Tie the green onion in a knot.

Step 2: Cut into small pieces and wash well.

Step 3: Cut the pig's trotters into small pieces, add water to a pot and bring to a boil, add the pig's trotters and cook for 2 minutes, pour out and set aside.

Step 4: Put oil in a pot, add rock sugar, simmer over low heat until it changes color, add pig's trotters, cinnamon, star anise, ginger, green onions, garlic and stir-fry, add soy sauce, stir-fry until colored, add cooking wine, and water.

Step 5: Then pour it into the pressure cooker, add the green onion knots, add a spoonful of monosodium glutamate, a few grams of salt, bring to a boil over high heat, cover with a safety lid until the heat is turned off, and simmer for 10-15 minutes.

Step 6: Wait for the pressure cooker to cool, pour it into the pot over high heat, cook until sticky, sprinkle with chopped green onions, and arrange on the plate.

Braised pig's trotters step 1

The practice of braised pig's trotters.

Clean all the pig's trotters in two and blanch them in a pot.

Step 2: Preparation of braised pig's trotters**.

Put the blanched pig's trotters in a saucepan and add half of the pot of water.

Step 3: The home-cooked practice of braised pig's trotters.

Add an appropriate amount of cooking wine, soy sauce, green onion and ginger, Sichuan pepper, chili pepper, spices, bay leaves, grass fruits, bring to a boil over high heat, turn to low heat and simmer for 2 hours.

Step 4: A simple way to marinate pig's trotters.

After simmering for 2 hours, you can prepare to get out of the pot, if you like the soup is very gelatinous, you can add some white sugar or rock sugar appropriately, boil on high heat for a few minutes, the soup will become thick and bright, and sprinkle green onions to decorate it.

Diagram of the finished product of braised pig's trotters.

Cooking skills. For plucking and cutting pig's trotters, you can ask the stall owner to help deal with the stewed pig's trotters when you buy them, and you should always have a shovel to turn them to prevent them from sticking to the bottom of the pot.

The fat content in pig trotters is high, and patients with chronic hepatitis, cholecystitis, gallstones, etc. are best not to eat them.

The steps of the braised pig's trotters.

1.Remove the pig's feet until they are net chopped, slice the ginger, knot the green onion, and cut the garlic into large piecesAfter boiling the water in the boiling pot, put in the pig's trotters and blanch until the water boils again, remove and rinse with cold water 3Add oil to the wok and stir-fry the pig's trotters.

4.Until the skin of the meat is tightened, add ginger slices, green onion knots, and garlic to stir-fry until fragrant 5Add an appropriate amount of water, add light soy sauce, dark soy sauce, cooking wine, sugar, and turn off the heat after boiling 6

Move into an electric pressure cooker and select the simmering program (I used the CUCKOO rice cooker universal stew program for 45 minutes) If you use a regular saucepan, cover and simmer over low heat and simmer a few times until the soup thickens.

Ingredients: pig's trotters, ginger, shallots, garlic, chili, sugar, soy sauce, five-spice powder.

1. Cut the pig's trotters in half with a knife in advance, clean them and set aside, as shown in the figure below.

2. Prepare other ingredients, cut the shallots, slice the ginger, crush the garlic, and remove the stems of the chili peppers.

3. Boil water in a pot, blanch the pig's trotters, add ginger and green onions, turn off the heat after the heat boils.

Fourth, after blanching, take out the pig's trotters and wash them with cold water, wash the blood stains and set aside.

5. Put the soy sauce, water, sugar, five-spice powder, garlic and chili pepper together and stir well to prepare the marinade.

6. Put the pig's trotters into the prepared marinade, boil for one minute on high heat, turn over and cook for another minute, turn to low heat, cover and slowly boil for half an hour before turning over, turn over and continue to boil for 10 minutes.

7. After boiling for 45 minutes, the marinade will thicken, and you can taste whether it has been flavored, as shown in the figure below.

8. After the flavor, take out the finished product and let it cool, slice it and eat it, and the braised pig's trotters will be ready.

1. Soak the pig's trotters in clean water for about 1 hour to soak out the blood.

2. Put water into the pot to put the pig's trotters into the pot, add ginger slices, green onions, cooking wine, and cook for 10-15 minutes.

4. Put the pig's trotters into the old brine, boil over high heat, turn to medium heat and marinate for about 20 minutes to see how well the pig's trotters are ripe.

5. Turn off the heat with chopsticks and soak for another 3-6 hours.

6. Put the fish into another juice collection pot, add a small amount of soup and turn on high heat, reduce the juice for 1-3 minutes, and completely dry the soup in the pot.

7. Braised to the point that it can be easily inserted into the skin and meat with a bamboo skewer, and can not be marinated for too long, so that the braised pig's trotters will be more elastic, and the meat will be fragrant and glutinous with your hands!

Spices: cinnamon, star anise, angelica, grass fruit, bay leaves, pepper, sand kernels, (cloth bag packaging) Seasoning: 40 grams of soy sauce, 40 grams of green onions, 30 grams, 20 grams of ginger, 50 grams of cooking wine, 500 ml of water.

7. Braised until it can be easily inserted into the skin and meat with a bamboo skewer, and it can not be marinated for too long, so that the braised pig's trotters will be more elastic.

Braised pig's trotter material.

With star anise, cinnamon, cumin, pepper, grass fruit to make up the five flavors, is for the five spices . (The five spices given in the recipe are cinnamon, star anise, ginkgo seeds, angelica, and fennel).

Method 1, 4 pig front hooves put into clean water, boil to boil, one is to set the shape, the other is to remove the blood water The first pot of water is poured out;

2. Wash the pot, add a little water and 50 grams of sugar, fry until the sugar melts, and then fry over low heat until the sugar color is yellow At this time, add an appropriate amount of water, salt, and soy sauce, put in five spices, put in the pig's trotters After the water boils, then cook over medium-low heat for about 1 hour;

3. This is just marinated, very soft and, don't be in a hurry to eat It should be cooled, it is best to put it in the refrigerator, and the skin will be fragrant when it is cold;

Braised pig's trotter material.

Ingredients: 450 grams of pig's trotters, 38 grams of peanuts, 1 package of spices, a little coriander. 1 6 teaspoons monosodium glutamate, 19 grams of rock sugar, 1 tablespoon soy sauce, 1 4 teaspoons of sea mountain sauce.

How to make: 1).After 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.

Braised pig's trotters recipe and detailed production tutorial: Raw materials required: 5 pig's trotters, 20 grams of rock sugar, 10 grams of dried chili pepper, 15 grams of ginger, 15 grams of green onions, 5 grams of Sichuan pepper, 3 grams of cinnamon, 5 grams of star anise, 3 grams of bay leaves, 3 grams of grass fruit, 15 grams of light soy sauce, 5 grams of dark soy sauce, and an appropriate amount of edible salt.

The first step is to clean the prepared pig's trotters from the surface of the remaining pig hair, clean them with water, and then cut the pig's trotters vertically from the middle to facilitate the pig's trotters to taste.

The second step is to peel an appropriate amount of green onion and ginger, cut the green onion, ginger slices, and dried chili pepper into sections, and then clean the spices with water and put them into the material bag for later use.

The third step is to pour an appropriate amount of water into the pot, blanch the pig's trotters in a pot under cold water, blanch the pig's trotters for about 3 minutes, and rinse the surface of the pig's trotters with cold water.

The fourth step is to pour an appropriate amount of cooking oil into the pot, add rock sugar and fry the rock sugar over low heat to melt, and when the rock sugar is fried to jujube red, pour in an appropriate amount of water, and then put the pig's trotters into the pot and boil the pot over high heat. Step 5: Pour a little cooking wine into the pot, and then put the chopped green onions, ginger, dried chilies, and spice packets into the pot to cook. After boiling, add a little light soy sauce, dark soy sauce and salt to taste.

Step 6: Start by boiling over high heat for 20 minutes, then switch to low heat and simmer for 40 minutes, and turn off the heat when there is still 1 3 of the soup left in the pot. After turning off the heat, don't rush to remove the pig's trotters from the pot, let the pig's trotters continue to soak in the soup for about 10 minutes, which can make the pig's trotters more flavorful.

Braised pig's trotters:

Method 1: Ingredients: 2 pig trotters, 1000 ml of rice wine, 1000 ml of water, 500 ml of soy sauce, 20 grams of rock sugar, 4 garlic seeds, 2 spoons of spicy bean paste, 2 shallots.

Production method: 1. Cut the pig's trotters into pieces and wash them and blanch them for later use.

2. Wash the garlic and shallots, crush the garlic, cut the shallots into sections and set aside.

3. Heat the wok and put the rock sugar into the pan and fry it until it is charred.

4. Put the pig's trotters in a pot and stir-fry them with rock sugar until golden brown.

5. Add 1000ml of water, 500ml of soy sauce and 1000ml of rice wine to the pot and boil.

6. Add the garlic, shallots and spicy bean paste to the marinated pot in order to continue cooking.

7. Braise over low heat for 30 minutes for 50 minutes, then turn off the heat, cover and simmer for about 30 minutes.

Method 2: 3 servings).

Ingredients: Pork forelegs (1 piece, 460g), Coke (1 can), green onion (2 stalks), garlic (3 cloves), ginger (3 slices).

Seasoning: Oil (2 tablespoons), Haitian Iron Fortified Gold Label Light Soy Sauce (2 tablespoons), Cooking Wine (1 tablespoon), Rice Wine (2 tablespoons), Salt (1 5 tablespoons).

Production method: 1: Remove the miscellaneous hair from the pig's front feet, wash and chop into blocks; Cut the green onion into sections, flatten the garlic and remove the coating, and slice the ginger.

2) Boil half a pot of water, add green onion and ginger slices, add 1 tablespoon cooking wine, blanch the pig's trotters for 1 minute, remove and drain.

3) Heat 2 tablespoons oil, stir-fry ginger, green onion and garlic until fragrant, add pork trotters and stir-fry for 2 minutes until golden brown, add 1 tablespoon rice wine and stir-fry well.

4) Put the pig's trotters in a casserole, stir-fry the green onions, ginger slices and garlic until fragrant, then add 1 can of cola, 1 cup of water, 2 tablespoons of Haitian Iron Fortified Gold Label Light Soy Sauce and 1 tablespoon of rice wine.

5: After covering and boiling over high heat, change to low heat and simmer for 1 hour, stirring the pig's trotters from time to time to avoid sticky bottom burning.

6: When the soup is thick, add 1 5 tablespoons of salt to taste, turn on high heat until the soup is nearly dry, and then remove from the pot.

Precautions: 1. When buying pig's trotters, the pig's front feet are the best, because the quality of the front feet is better than the back feet, the front feet are more fleshy and smaller, and the hoof tendons have a lot of gelatin, which is rich in collagen, and often eats it has the effect of beautifying and moisturizing.

2. When simmering pig's trotters, the amount of cola and water injected should not exceed the surface of the pig's trotters, and stirring from time to time during the period to avoid scorching the sticky bottom.

3. The color of the cola pig's trotters is ruddy after cooking, and the appearance is attractive, so it is not advisable to add dark soy sauce to color, otherwise the finished dish will be dark and ugly.

4. The pig's trotters must go through two steps: flying water and stir-frying, so as to achieve the purpose of removing blood, odor and excess oil, so that the finished dish will not be too greasy.

5. When the pig's trotters are stir-fried and put into the casserole, the fried green onion segments and other accessories should not be used, and the new accessories should be re-fried with hot oil, and then put them into the pot and simmer with the pig's trotters.