How to burn pork knuckles best What is used to burn pork knuckles delicious

1. Braised pig's trotters Raw materials: 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.

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, and an 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.

It is suitable for blood deficiency, limb pain, edema, sores and sores. 3. Braised pork trotters Raw materials: 750 grams of pig 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. Production:

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 to a purple color, 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 over high heat until the pig's trotters are colored, move to low heat and stew, and collect the thick juice.

Roasted pig's feet with plum paste Ingredients: 100 grams of plum paste 50g Excipients:

10 grams of green onion balls, 15 grams of snow powder, 500 grams of water Seasoning Marinade: 40 grams of soy sauce, 25 grams of monosodium glutamate, 150 grams of sugar, 40 grams of white vinegar, color oil, appropriate amount of Shao wine, 1000 grams of raw oil (consume 50 grams) Production process (1) The pig's feet are cleaned, the bones are cut and the meat is connected, and served in a bowl. Add a small amount of colored oil, Shao wine, soy sauce and mix well, put on wet powder and set aside.

2) Stir-fry the pig's feet, wash and heat, heat the oil to 180 to 200 degrees Celsius, add the marinated pork knuckles, fry until they are fiery red. (3) Wash the casserole, put the bamboo strips at the bottom, put the fried pig's feet in, add soy sauce, sugar, plum paste, water, first heat and then turn to slow fire until the pig's feet are soft and rotten, then add green onion beads and white vinegar, thicken with an appropriate amount of powder juice, and put it in the soup bowl. Remarks Description Features:

The color is deep red, sweet and sour, fat but not greasy, soft and fragrant.

Pork knuckles are better stewed Pork knuckles are chopped into pieces and put in the pot Ingredients: salt, ginger, spiced star anise, soy sauce, put appropriate water, put garlic when it is almost cooked, and put monosodium glutamate after cooking. ｏｋ

Sweet and sour pork knuckles First boil the pork knuckles until soft and scoop up the pork knuckles. Don't pour the soup, add the winter melon to make a great soup. @@烧热锅, ginger slices, garlic, sour plum, stir-fry, pour in pig's feet, add rock sugar, (not sour enough can put vinegar), wine, soy sauce, less salt, stew!

All right. This is the most comfortable meat dish in the summer. If you're not in a hurry to eat, ice it, woo wow, it's cool!

Pork knuckle stewed soybeans are super delicious and nutritious.

I can nibble on a pot of pig's feet by myself.

Chop the pig's feet into pieces and blanch them.

Stir-fry the ginger, green onion, cinnamon, star anise, and whole dried pepper until fragrant, put the pig's feet and stir-fry the water, cook the cooking wine, sugar, soy sauce, stir-fry the color, add water, add salt, and adjust the taste, and burn it over low heat until it is crispy, and the flavor is in.

To serve, pick out the ginger, green onion and spices, put them in a bowl and sprinkle with chopped green onions.

1. Blanch the pig's trotters, wash them, and pull the hair one by one;

2. Fry the sugar color, and then put in the pig's trotters to color;

3. It's actually very easy to fry sugar color, but it's difficult to make these four pig's trotters evenly colored.

4. After coloring, add marinade and boiling water, and simmer over low heat.

1000g pork knuckle, 500g potato, ingredients, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of sugar.

1 Prepare the ingredients 2 Put the pork knuckles in a pot of boiling water to remove the blood.

3 Remove the blood and wash it off.

4. Put an appropriate amount of oil in the pan and stir-fry the sugar until the soy sauce is colored.

5 Add pork knuckles6 Add potatoes7 Add salt to the right amount 8 Add water to the right amount 9 Add the soy sauce to the right amount.

10 Stir-fry evenly11 Put it in a pressure cooker12 Pressure out for 8 minutes.

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.

In case it is fried black, do not use it, so as not to affect the taste of the pig's trotters, and the taste is bitter when the rock sugar is fried.

Try a few more times and you'll succeed. The amount of rock sugar or white sugar should be mastered by yourself, the amount is less and the color is insufficient, and the pig's trotters will become sweet if the amount is too much.

1 Wash the pig's trotters and set aside.

2Put oil in a pot and cover it with two pig's trotters.

3Then pour in a small amount of honey and heat slowly over low heat.

4When the oil is hot, put the pig's trotters in the oil pan and fry them until they are colored.

5. Put it in a large pot after taking it out, simmer it slowly after boiling, and then turn off the heat and take it out.

6 Finally, it is edible. To eat braised pork trotters, it is best to eat them after cooling, which is shivering and not greasy, and the taste is extremely beautiful.

550 grams of pork trotters, 8 grams of ginger, 13 grams of green onions, 5g of cinnamon, 5g of Sichuan pepper, 15g of light soy sauce or dark soy sauce

50g rock sugar or white sugar, 25g cooking wine, 15g sesame oil, salt, chicken essence or monosodium glutamate.

1. Shave and wash the pig's trotters, the small fluff can be burned off with fire, chop off the tip of the claw and split it in half, and then chop it into small pieces.

2. Blanch the pig's trotters, put the pig's trotters in a pot under cold water, boil the water, 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.

3. Heat a little oil in a pot, add rock sugar or white sugar, fry until reddish-brown and bubble constantly, and add the blanched pig's trotters.

And use medium heat or high heat (use high heat if you are fast) to stir-fry constantly, the more you fry the darker the color, the firmer it is, and it will not fade no matter how you cook it.

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 above seasonings, lift the inner pot and put it into the outer pot of the cooking pot off the fire after boiling, and wait for 40 minutes

Braised pig's trotters. Braised pork trotters are a classic dish in home-cooked dishes, and the pig's trotters are smooth and delicious, not greasy or greasy. After eating, your lips and teeth will be fragrant. ”

Ingredient breakdown. Ingredients.

Two trotters. Accessories.

Dried chili peppers to taste.

Appropriate amount of grass fruit. Ingredient.

Appropriate amount of bay leaves. Star anise to taste.

Sichuan peppercorns to taste. Ginger slices to taste.

About 10 pieces of rock candy.

A teaspoon of salt. 1/2 teaspoon of five-spice powder.

1 tablespoon light soy sauce.

Half a tablespoon of dark soy sauce.

Three tablespoons of cooking wine.

1/2 teaspoon MSG (reference amount).

Salty and umami taste. Burning process.

Hours of time-consuming.

Normal difficulty. The steps of the braised pork trotters.

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The raw material diagram is shown in the figure above.

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Blanch the pig's trotters, pluck the hair, and control the moisture for later use. I bought the counter cold fresh meat, very little hair.

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Stir-fry sugar color. Put oil in the pan, rock sugar in it, and stir it on low heat until it melts. The smallest fire, boiled until it bubbles.

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Pour in the pig's trotters, stir-fry evenly, Figure 4 has been evenly colored, for insurance, you can fry over medium heat for a while, the more you fry, the heavier the color.

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Add spices, stir-fry the fragrance, first put the cooking wine, pour it along the pot ring, and then add the light soy sauce, five-spice powder, and fry evenly.

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Turn the saucepan, the rice cooker I use, and simmer for an hour and a half to two hours. When it simmered for an hour, add salt to taste, and I put a teaspoon of salt.

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Turn to the wok, it is the kind of pot that can turn over frequently, the non-stick pan will not discolor the meat, and the iron pot may cause the soup to turn a little black.

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Reduce the juice on high heat until the soup is rich and add some MSG. Because I have to keep it refrigerated, the juice is not completely collected, so it depends on personal preference!

Tips. The secret of making a bright and attractive braised dish is revealed:

1. To fry the sugar color, the sugar color does not need to be fried as red as caramel, in fact, as I said, it is easier to grasp, that is, the color is all brown, there is no white rock sugar crystal, and then when it starts to bubble, you can pour it, at this time, there is five seconds for you to judge. It won't be bitter.

2. Delicious meat dishes, not by opportunism, must be simmered slowly, I found that the rice cooker stew is still very good! Then be sure to collect the juice.

3. Last time, there was a child's shoes who said that the stew was hard, and I asked her how long the stewed reed was, and she said that it was half an hour. One and a half to two hours, the taste is not soft or hard, just right, some people like to eat soft and rotten like paste, I don't like to eat, I like to nibble on a little strong meat.

4. Add salt, don't add it at the beginning, then the meat will be old and hard, and the water should be mixed with boiling water, boiling water and hot water can be used. Don't mix it with cold water. Cold water is easily meaty.

5, as for the spices, grass and fruits, bay leaves, stewed meat is essential, supermarkets or vegetable markets sell dry goods, home stores, stewed meat to enhance the fragrance, especially delicious. The addition of Sichuan peppercorns is also a highlight.

1. Roasted pork knuckles in sauce.

Ingredients: pork knuckles, cooking wine, ginger slices, green onions, Sichuan peppercorns, star anise, chili peppers, garlic cloves, salt, light soy sauce, dark soy sauce.

Method. 1. After the pig's trotters are bought, let the vendors chop them and take them home to rinse them. Boil the blood in boiling water and remove it.

2. After flying water, the pig's trotters are rinsed again with cold water and dried.

3. Pour pig's trotters into the electric pressure cooker (or pressure cooker), add water (it is advisable to just submerge the pig's trotters), put an appropriate amount of cooking wine, ginger slices, green onions, a little peppercorns, 2 slices of star anise, and simmer for about 40 minutes.

4. Scoop up the stewed pig's trotters to control the moisture, and keep the soup of the stewed pig's trotters.

5. Pour oil into the wok, put the sharp peppers, ginger slices, garlic cloves and stir-fry until fragrant, pour in the pig's trotters and stir-fry, add an appropriate amount of salt, light soy sauce and dark soy sauce (slightly more), and continue to stir-fry.

6. Add the remaining soup of the stewed pig's trotters to the pot in batches, stir-fry constantly, add a lid, boil over high heat and simmer over low heat; Operate this twice until the soup is all used up and the pig's trotters are completely stewed and soft, then add the chicken essence and put it on a plate.

2. Vinegar and ginger pig's feet.

1.After washing the pig's feet, first scald them with boiling water to remove the blood. Scoop up and set aside.

2.Add all the ingredients to the pot and bring to a boil over high heat, then simmer over low heat, about a little tara.

Spicy braised pork trotters.

Ingredients: 1 pig's trotters, 3 slices of ginger, 8 garlic seeds, 6 dried red peppers, 6-10 Sichuan peppercorns, 2 star anise, 1 spoon of cooking wine, 1 spoon of oyster sauce, 1 spoon of aged vinegar, 1 spoon of sugar, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of Pixian bean paste, 1 spoon of spicy sauce, appropriate amount of tangerine peel, appropriate amount of chopped green onion.

Cooking steps:1Fresh pig's trotters, chopped into small pieces, rinsed with clear water.

2.Pour an appropriate amount of water into the pot, put in the pig's trotters, and cook over low heat to blanch.

3.When the water in the pot is boiling, remove the pig's trotters, pour them into the basket of empty he, and drain the water.

4.Finely chop the ginger, cut the dried red pepper into sections, peel and chop the garlic.

5.Heat the oil in a wok, add chopped ginger, dried red pepper, Sichuan pepper, star anise, and garlic in turn to burst the fragrance. Then add the bean paste, spicy sauce, and stir-fry the red oil. Continue to add the drained pig's trotters and stir-fry evenly.

6.Then add cooking wine, oyster sauce, light soy sauce, dark soy sauce, aged vinegar, sugar, pepper, tangerine peel and water that has not covered the pig's trotters, bring to a boil over high heat, turn to medium-low heat and simmer.

7.After an hour, remove from the heat, put the pig's trotters and the remaining soup into a hot stone pot, sprinkle with chopped green onions, and serve.

1.Because the bean paste and spicy sauce in Pixian County have a salty taste, there is no need to add additional salt, otherwise the taste will be too heavy and affect the taste.

2.Choose pig trotters, look at the color, try to buy close to the meat color, such pig trotters are relatively fresh, two to choose the tendon trotters, this kind of pig trotters not only taste good, but also rich in nutritional value.

Roasted pig's trotters in sauce. Ingredients: 400g of pig's trotters, cooking wine, ginger slices, green onions, Sichuan pepper, star anise, garlic cloves, salt

Method: After buying, let the vendor cut the pieces and take them home to rinse. Boil the blood in boiling water and remove it.

2. After flying water, the pig's trotters are rinsed again with cold water and dried. (This hot and cool, so that the taste of the pig's trotters is more Q and more delicious).

3. Pour the pig's trotters into the (or pressure cooker), add water (it is advisable to just pass the pig's trotters), put an appropriate amount of cooking wine, ginger slices, green onions, a little peppercorns, 2 slices of star anise, and simmer for about 40 minutes.

4. Scoop up the stewed pig's trotters to control the moisture, and keep the soup.

5. Pour oil into the wok, add ginger slices and garlic cloves and stir-fry until fragrant, pour in the pig's trotters and stir-fry, add an appropriate amount of salt, (a little more), and continue to stir-fry.

6. Add the remaining soup to the pot in batches, stir-fry constantly, add a lid, boil over high heat and simmer; Operate this twice until the soup is all used up and the pig's trotters are completely stewed and soft, then add the chicken essence and put it on a plate.