How many ways are there to dominate the world of pig s feet?

Gourmet recipe sauce for the preparation of roasted pig's trotters.

Ingredients: 400g of pig's trotters, cooking wine, ginger slices, green onions, Sichuan peppercorns, star anise, sharp 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. (This hot and cool, so that the taste of the pig's trotters is more Q and more delicious).

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, add 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.

Gourmet recipe braised pork trotters to prepare.

Ingredients: 750 grams of pig's trotters, 13 grams of salt and green onions, 8 grams of ginger, 25 grams of sesame oil and cooking wine, 5 peppercorns, 50 grams of rock sugar, 1300 grams of soup.

Method: 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 adjust the soup to light red;

3. Add pig's trotters, cooking wine, green onions, ginger, salt, peppercorns, remove the foam after the soup boils, burn the pig's trotters over high heat until colored, move to low heat until rotten, and collect the thick juice.

Gourmet recipe braised pork trotters (2).

Tips: Be careful not to boil the water in the pot dry because you are using a pressure cooker, and be sure to open the lid after turning off the heat until the pressure cooker no longer continues to bubble.

Ingredients: chopped pig trotters;

Seasoning A: garlic, ginger, watercress, dried chili, Sichuan pepper, grass fruit, bay leaf, fennel, samani, star anise;

Seasoning B: cooking wine, dark soy sauce, chicken essence;

Method: 1. Put oil in the pot, stir-fry the garlic, ginger and watercress when the oil temperature is seven layers hot, and then put the remaining ingredients in seasoning A into the pot and continue to stir-fry;

2. Then pour the pig's trotters into the pot and stir-fry;

3. After stir-frying for a while, add an appropriate amount of water to the net pot (the amount of water is not more than the pig's trotters), and add seasoning B to adjust the taste;

4. Take a clean pressure cooker and pour the pig's trotters from the pot in method 2 into the pressure cooker;

5. Close the pressure cooker with a lid and buckle the air valve, boil the heat until the pressure cooker begins to bubble, then turn to medium heat and continue to press for 15-20 minutes and turn off the heat;

6. After turning off the heat, let the pressure cooker stand for 15 minutes until it is no longer bubbling, then remove the lid and put out the braised pork trotters;

750 grams of pig's trotters, 150 grams of soybeans.

Seasoning: 10 grams of Shao wine, 10 grams of green onions, 5 grams of ginger, 4 grams of refined salt, 2 grams of monosodium glutamate.

Method: 1. Wash the pig's trotters after scalding with boiling water, scrape off the old skin, add water to boil, and skim off the foam.

2. Add wine, green onions and soybeans soaked in water for 1 hour, medium heat for 35 minutes, add salt and monosodium glutamate to taste, and then high heat for 15 minutes.

Preparation of pork trotters and soybean soup.

Ingredients: 500 grams of pork knuckles, 50 grams of soybeans Seasoning: ginger, chopped green onion, salt method:

1.Blanch the pig's feet in boiling water and wash them. Soak the soybeans in water for a while.

2.Put soybeans, pork knuckles, and ginger slices in the pressure cooker and cook for 20 minutes.

3.Add chopped green onion and season to serve.

Peanut stewed pork feet preparation.

200 grams of peanuts, 2 pig's feet, salt, green onions, ginger, and rice wine.

Remove the pig's feet and hair, wash them, cut them with a knife, put them in the pot, add peanuts, salt, green onions, ginger, and rice wine

Appropriate amount of water, boil with a fire, then turn to a simmer until cooked and rotten, and eat as much as you like.

Efficacy: **Weakness of qi and blood.

One of the ways to stew pig's feet - peanuts to stew pig's feet. Pork knuckles are rich in collagen, the fat content is lower than that of fatty meat, and there is only a small amount of cholesterol, which can not only effectively prevent and treat premature wrinkles, but also delay the aging speed. The vitamin E and zinc contained in peanuts can enhance memory, anti-aging, and moisturize**.

The combination of the two is made into peanut stewed pig's feet, which can have an anti-aging effect on the human body.

1. Prepare all kinds of materials needed for the production of peanut stewed pig's feet:

1. Main materials: pig's feet, peanuts.

2. Seasoning: green onion, ginger and garlic, soy sauce, cooking wine, spices (one star anise, one cinnamon, one bay leaf, one tangerine peel), sugar.

2. Method: 1. Soak the peanuts for three hours or more, and do not remove the peanut coat.

2. Wash the pig's feet, blanch them in boiling water with ginger slices and green onions, remove the blood and odor, and pick them up for later use.

3. Heat the pan, put a spoonful of sugar in the oil, cook over medium heat until the sugar turns brown, put down the pig's feet and stir-fry, wrap in the sugar, and then add the minced garlic, ginger shreds, and green onion and stir-fry until fragrant.

4. Prepare a pressure cooker, put spices and garlic in the pot, then put the fried pig's feet into the pressure cooker, pour in water, soy sauce, cooking wine, sugar, about to submerge the pig's feet, and finally pour in peanuts, cover the pot, and burn until the gas is out for 20 minutes.

5. Prepare a casserole. After the pressure cooker is finished, simmer for another 10 minutes, open the pressure cooker and pour all the pig's feet into the casserole, cover and simmer for more than half an hour.

Raw materials for marinated pork knuckles: prepare one pound of pork knuckles, 38 grams of peanuts, 1 package of spices, a little coriander, 1 6 teaspoons of monosodium glutamate, 19 grams of rock sugar, 1 tablespoon of soy sauce, 1 4 teaspoons of Haishan sauce.

Method: 1. Cut the pig's feet into pieces first, and then take them out after scalding them with water.

2. Cook the pork knuckles, spices, peanuts and spices together over high heat for 15 minutes.

3. Put the boiled braised pork knuckles into a large bowl and garnish with coriander.

Efficacy: Braised pork knuckles have a strong and fragrant taste, which can improve appetite and increase appetite.

Pork knuckles stewed with green onions. Ingredients: Prepare 50 grams of green onions, 4 pig's feet, and an appropriate amount of salt.

Production: Pull out the pig's feet, wash them, and cut them with a knife; Cut the green onion into sections, put it into the pot together with the pig's feet, add an appropriate amount of water and a little salt, first boil with a fire, and then simmer until it is cooked.

Efficacy: Eating stewed pig's feet with green onions can reduce swelling and replenish blood. It is suitable for patients with blood deficiency, pain in the limbs, edema, sores and sores.

Braised pork knuckles. Ingredients: Prepare one and a half pounds of pig's feet.

Seasoning: 10 grams of salt and green onion, 8 grams of ginger, 25 grams of sesame oil and cooking wine, 2 grams of Sichuan pepper, 50 grams of rock sugar, and 2 catties of soup.

Preparation: (1) Shave and wash the pig's feet, 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 adjust the soup to light red;

3) Add pork knuckles, cooking wine, green onions, ginger, salt, peppercorns, remove the foam after the soup boils, burn over high heat until the pig's feet are colored, move to low heat and simmer, and collect the thick juice.

Efficacy: Eating braised pork knuckles can nourish yin and blood, and beautify the skin.

Ingredients:

Ingredients: a pair of pork knuckles (600g), 300g peanuts with skin

Seasoning: 3 green onions, 4 cloves of garlic, 5 slices of ginger, 1 teaspoon salt, 2 tablespoons rock sugar, 1 tablespoon soy sauce, 2 teaspoons tomato paste.

Characteristics: Peanuts contain polyunsaturated fatty acids, pig's feet contain animal gelatin, combined into one can beautify and nourish the skin.

Operation: 1. Soak peanuts in salt water for 3 hours in advance.

2. Cut the pig's feet into large pieces, put them in a pot of cold water, heat them over high heat, skim off the foam after boiling, cook for 10 minutes, remove and drain the water.

3. Put rock sugar in the pot, pour in 1 tablespoon of water, heat over low heat, and wait for the temperature in the pot to gradually rise and the sugar melt into golden syrup, pay attention to stirring at any time to avoid burning. Pour the pork knuckles into the pan and stir well until the pork knuckles are covered with sugar.

4. Add the soaked peanuts, add green onions, garlic cloves, ginger slices, soy sauce and tomato sauce (the original recipe also requires oyster sauce, I don't have it, so I won't put it), add 2 bowls of warm water, cover the lid, bring to a boil over high heat, and then change to low heat and simmer for 1 and a half hours. You can go and flip it a lot.

The recipe for braised pork trotters is here, so hurry up and learn to make it for you.

A piece of pig's trotters that can be done with a rice cooker is soft and rotten.

Ingredients: 730g pork knuckle

Appropriate amount of ginger, appropriate amount of shallots, appropriate amount of garlic, appropriate amount of Sichuan pepper, 2 pieces of bean curd, appropriate amount of refined salt, appropriate amount of soybean oil, 30ml of white vinegar, 30g of rock sugar, step 1

Pork knuckles can be chopped whole, or chopped and cleaned.

2Add ginger, shallots, and water, and blanch.

3. If you have blanched your hands, you can clean up the small hairs again and clean them again.

4Then add water, add peppercorns, and boil the pork knuckle for seven years.

5Then take it out, drain it, prick it with a toothpick, and then put some white vinegar on the skin.

6. Heat oil in a pot and fry the pig's hands in the pan. Remember to cover the pot.

7. Remove when fried until golden brown.

8. Soak in cold water for about half an hour while hot.

9. Put it in the pot and cook for a while. Cook until the skin is patterned.

10Prepare ginger, green onion, bean curd, white vinegar and rock sugar.

11Put the pork knuckles in the pot.

12Add ingredients and appropriate amount of water.

13Put it in a saucepan.

14. Select Function Menu: Musculoskeletal Classes.

15 When the time is up, you can eat.

Tip 1: Drain the water before frying.

2. Shabu white vinegar is fried in a better color.

3. When frying in the pot, it should be covered, or warm oil into the pan, the oil should be wide, or the skin can be turned down, and then covered.

4. The fried pork knuckle can be boiled into seven or eight rotten, and then it can be made with a sour and hot taste.

Hakka rice wine stewed pig's trotters, delicious.

Roasted pig's feet method.

Ingredients: Pork knuckles.

Ingredients: ginger, green onion, star anise, Sichuan pepper, Shao wine, rock sugar, salt, monosodium glutamate, red pepper, bay leaf, soy sauce, white pepper, Hunan chopped pepper, sugar, balsamic vinegar.

Steps: 1. Remove the fishy odor first. The iron pot is set up, the white water is boiled, and the pig's hands are boiled. At this time, the fire should be strong and the water should be hot. In addition to removing the fishy odor, it is also to tighten the skin and flesh of the pig's knuckle and obtain the texture of the tendon;

2. After about half an hour, take the pork knuckle out of the boiling water, and the feel at this time is quite elastic. At this time, chop the pig's hand into pieces, and at the same time boil another pot of white water;

3. The water in the pot has been boiled, throw the lumpy pig hands into the pot and continue to boil to remove the blood. At this time, it is necessary to add ginger slices, green onions, star anise, Sichuan pepper, Shao wine, a small amount of monosodium glutamate and salt, the purpose is still to remove the cold and fishy smell of the pig's hands;

4. Half an hour later, the pig's knuckle is out of the pot, remember to quickly throw the hot pig's knuckle into the prepared ice water at this time, it is very simple, hot expansion and cold contraction, but this is the trick to make the pig's knuckle taste elastic, long-term suffering but not lost in erosion;

After the skin is quickly cooled and tightened, the semi-finished product is already fragrant on the plate, and a piece with more skin and flesh can be bounced up to half a foot high.

5. Wait for the pig's hand to cool thoroughly, wash the spoon and add an appropriate amount of oil, and when it is hot, the pig's hand will be fried and fried, and the color will change slightly after taking it out, and the pot will be replaced with new oil. This frying process is to remove the lump of oil in the pork knuckles, and finally make the finished product fat but not greasy, and improve the taste;

Then heat the new oil urgently, stir-fry the fragrance with ginger and green onions, put in the fried pork knuckles, and then add rock sugar, Shao wine, monosodium glutamate, salt, red pepper, star anise, bay leaves, a little soy sauce and stir-fry for a while, add an appropriate amount of water, so that the ingredients are just not as good as the pig's knuckles, and then simmer by the juice.

6. Sprinkle white pepper on the colored pig's hands, then pounce on the chopped pepper from Hunan, then put in the fine shredded green onion and ginger, an appropriate amount of monosodium glutamate salt, and pour in red oil, and then put it in the cage drawer and steam it over high heat;

7. Fumigation takes about fifteen minutes, and when the fumigation is about to end, cook the juice;

8. Appropriate amount of oil in the spoon, burn until it is 90% hot, and add some balsamic vinegar, which is more or less appropriate for personal taste;

9. Immediately put in sugar, green onion and ginger and other condiments and a little sesame oil to continue cooking, pay attention to the use of granulated sugar instead of rock sugar, in order to make the juice rich, sesame oil must be put in order to have a beautiful color. At this time, the pork knuckle in the steamer is also ready for the fire, served out, and poured hot juice. It is ready to serve.

Skincare - braised pork knuckles.

Ingredients: 600 grams of pork knuckles, 30 grams of dried red pepper, 3 grams of garlic, 3 grams of ginger, 3 bay leaves, 1 star anise, 1 small piece of cinnamon.

Seasoning: oil, salt, rock sugar, dark soy sauce, wine.

Method: 1. Wash the pig's feet, remove the miscellaneous hair (you can ask the vegetable chef to help) chop them into pieces, and boil them in boiling water for 3 minutes to remove the blood.

2. Drain after scooping up the cold water. Fry in the oil pan for 5 minutes to see the pigskin shrink.

3. Prepare another ceramic pot, put all the spices as the base, transfer the pig's feet in the iron pot to the ceramic pot, add a spoonful of cooking wine, rock sugar.

4. Fill with cold water, cover and simmer (bring to a boil on high heat and simmer over low heat). After 60 minutes, open the lid and add salt to taste and dark soy sauce. Finally, add heat to reduce the juice.