The practice of stewed pig s trotters, and the practice of stewed soup of pig s trotters

Ingredients: 1 pig front hoof (about 1500 grams). 15g of salt, 10g of green onion, 10g of ginger, 25g of Shao wine, 5g of coriander, 10g of sesame oil.

Operation: 1Remove the trampoline from the hooves first, scrape it clean, wash it, and peel off the skin with a knife (other uses). Blanch in a pot of boiling water, remove and rinse with water.

2.Wash the wok, put it in the hooves, pour in water, soak in water, put it on the fire and bring it to a boil, skim off the foam. Add refined salt, green onions, ginger slices, Shao wine, cover, and simmer for about 2 hours until crispy.

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

Production method 1. Cut the cleaned pig's trotters into pieces, cut the corn into corn knots of about 3 cm, divide the mushrooms into two, and cut the white radish into pieces for later use; 2. Add water to the pot, put in the chopped pig's trotters, add an appropriate amount of green peppercorns and orange peel, pour in an appropriate amount of cooking wine, bring to a boil, and skim off the foam. This step is mainly to remove excess oil and remove blood water;

3. Take out the processed pig's trotters and put them in cold water, which can make the pig's trotter skin more compact.

Put the pig's trotters into a casserole, pour in an appropriate amount of water (if there is stock, you can use the stock), knot the chives, crush the ginger pieces, and boil for about 2 hours. Fourth, the boiled soup base should be milky white at this time, put the cut corn, mushrooms, and white radishes, cook for about 1 hour, add an appropriate amount of salt and chicken essence to enhance the flavor and freshness, sprinkle a little pepper, and then put in an appropriate amount of wolfberry and red dates, and cook until the pork can be separated from the bones. Dipping sauce production Chop the garlic cloves into a bowl, add an appropriate amount of balsamic vinegar, oil, light soy sauce and sesame oil, you can put a little millet spicy if you like it, and finally put two spoons of red oil, mix well.

1 chicken leg mushroom and 3 cabbage leaves.

2 Slice the chicken thigh mushrooms, cut the green onion into sections, and slice the ginger.

3 Prepare your elbow with skin in water and set aside.

4 Put the prepared ingredients --- elbow with skin, chicken leg mushrooms, green onions, ginger, star anise, and put them in an electric pressure cooker.

5 Since the program is automatic, just press the simmer button. The time display is 23 minutes, which takes much less time than simmering in a ceramic pot.

6 When the time is up, when the gas in the pot is exhausted, open the lid.

7 After the lid is opened, put the prepared cabbage in the pot and simmer for another 8 minutes.

8 When the time came, the cabbage and the elbow with skin were stewed very badly, and melted in the mouth.

1.Wash the elbows and burn the hairy areas with fire2Blanch in boiling water.

3.Bring the old soup to a boil.

4.Cut the ginger into cubes, and the green onion without chopping.

5.Put the elbows, old soup, and seasonings in the pot.

6.Add cooking wine, dark soy sauce and salt.

7.Once the heat is boiling, reduce the heat to low and simmer for 2 hours.

8.Flip the sauce elbow and simmer for 1 hour.

9.In another pot, take a small amount of elbow broth.

10.Bring to a boil and add light soy sauce.

11.Pour over the elbows and sprinkle with chives and remove from the pan.

Ingredients: hoof, baby cabbage, green onion, ginger.

Seasoning: Huadiao wine, salt.

Method: 1. Wash the hooves.

2. Cut the baby cabbage into cubes, knot the green onion, and slice the ginger.

3. Add the hooves to cold water and bring to a boil.

4. Add an appropriate amount of Huadiao wine, continue to cook until the wine dissipates, and then remove the hoof and wash away the foam.

5. Add the hooves to clean cold water, add green onion and ginger, bring to a boil over high heat, turn to medium-low heat and simmer slowly until the hooves are crispy.

6. Fill out part of the soup, add baby cabbage, cook soft, and add an appropriate amount of salt.

The easiest way to make a pig's trotter is as follows:Ingredients: 1 pig's trotters, 20 grams of rock sugar, 2 spoons of cooking wine, 100 grams of rice wine, 2 slices of ginger, 2 Moling green onions, 2 star anise, 1 cinnamon

1 grass fruit, 3 bay leaves, a little pepper, an appropriate amount of dried chili pepper, and a little salt.

Step 1: 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, and boil ginger slices.

Step 2: Remove and rinse well, and control the water.

Step 3: Prepare condiments.

Step 4: Put a little oil in the pot, put rock sugar, and boil over low heat to bring out the sugar color.

Step 5: Pour in the pig's trotters and stir-fry evenly.

Step 6: Along the edge of the pot to a spoonful of cooking wine.

Step 7: Add the condiments in Figure 3 and stir-fry over low heat to bring out the spice flavor.

Step 8: Stir-fry for about 2 minutes, then pour in light soy sauce and dark soy sauce.

Step 9: Add rice wine.

Step 10: Continue to stir-fry on the small stool for about two minutes, so that the pig's trotters can fully absorb the aroma of rice wine.

Step 11: Pour in boiling water, a little salt, not over the pig's trotters, the water is about 3 cm higher, and put the green onion knots.

Step 12: Bring to a boil over high heat, skim off the foam, turn to medium-low heat and simmer for about an hour.

Step 1About 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. Remove from the pan.

Summary. 5. The fifth step, after cooking, take out and put it on the plate, cut the green pepper into small sections, cut the millet into small sections, cut the green onions into small sections, sprinkle the pig's trotters on the shoulders, burn oil in the pot, 90 degrees, collar the pig's trotters, and sprinkle with shallots to decorate.

Hello dear! We are glad and honored to answer your questions as follows; How to make pig's trotters delicious is as follows;

1. In the first step, remove the fishy smell of the pig's trotters, put ginger slices, shallots, cooking wine, a little salt, boil for 15 minutes, remove the water, and prick the meat with a toothpick.

2. The second step is to color with braised soy sauce and smear it 3 times, 3. The third step is to fry the hoofs at an oil temperature of about 60 degrees, fry them until golden brown, and fry them slowly over low heat.

4. The fourth step, heat the oil in the pot, put in the grass fruit, star anise, Shannai stupid bush orange, Sichuan pepper, old ginger, garlic, spicy sauce, stir-fry until fragrant, add a little salt, add water to boil, put in the hoof, Xiao Zheng socks with the fire and simmer for 3 hours.

3. The third step is to fry the hoof at a temperature of about 60 degrees, fry it until golden brown, and fry it slowly over low heat!

4. Four steps of the first cover pie, heat the pot at oil temperature, put in the grass fruit, star anise, Kaempfera, pepper, ginger, garlic, spicy sauce, stir-fry until fragrant, add a little salt, add water to boil, put in the hoof of Shenhe pig Xiaoxiang, simmer for 3 hours.

5. The fifth step, after cooking, take out and put it on the plate, cut small pieces of plum next to the green pepper, cut small pieces of millet spicy, cut small sections of green onions, sprinkle the pig's trotters, burn oil in the pot, 90 degrees, collar the pig's trotters and bury them late, and sprinkle them with liquid shallots.

Here are some tips; When frying the hooves, fry them until even, so as not to affect the appearance and taste!

The home-cooked braised pork trotters are delicious.

Ingredients: 1 pig's trotters, a pinch of salt, 10 grams of caster sugar, 1 piece of cinnamon, 10 star anise, 50g Sichuan pepper, 2 dried chili peppers, 5 grams of cooking oil, appropriate amount of ginger slices, 2 shallots, appropriate amount of cooking wine, appropriate amount of light soy sauce and dark soy sauce.

1. Defrost a pork knuckle and melt it in cold water.

2. After boiling the ice water, make a few cuts with a knife on both sides to facilitate the flavor, blanch the blood foam in the pot for 10 minutes under cold water, remove and wash, and wipe the water dry with kitchen paper.

3. Put a little oil in the wok, and there is no way to fry the sugar color without rock sugar at home. Dry pork knuckle fried on all sides until puff pastry, this step was not photographed. Add all the condiments and boiling water to the saucepan, add the pork knuckle, do not add oil, and simmer on medium heat for about 2 hours.

4. This is about half an hour, continue to simmer.

After about an hour, you can dry up the soup and get it out of the pot It's so fragrant It is simply an artifact with rice, soft but not rotten, fat but not greasy. It's not dry at all, it's not firewood, it's juicy.

There are many delicious ways to make pork trotters, and the following is a delicious smoked pork knuckle method:

The ingredients are as follows: 4000 grams of pork knuckle, 50 grams of Sichuan pepper, 50 grams of star anise, 50 grams of tangerine peel, 3 grams of cinnamon, 4 grams of fennel seeds, 4 grams of angelica, 4 grams of sand ginger, 5 grams of sand kernels, 100 grams of soy sauce, 100 grams of salt, 100 grams of cooking wine, 100 grams of sugar, 300 grams of green onions, 50 grams of ginger, 5 grams of black tea, 25 grams of sesame oil.

Here's how:

Remove the bones of pork knuckle, soak in cold water for 8 10 hours, scrape off the mud and residual hair on the skin, boil it in boiling water and wash it with cold water, add 8000 grams of water and meat bags to the pot (50 grams of pepper, spices, tangerine peel, 3 grams of cinnamon, 4 grams of cumin, angelica, and kaempfera, and 5 grams of sand kernels).

As well as soy sauce, salt, cooking wine, 100 grams of green onions, ginger slices, skim off the foam after boiling, put in the elbow meat, and then weigh it on the slow fire after boiling and take it out, wipe off the oil foam, and put it on the grate.

Sprinkle sugar and tea leaves in the pot, put the whole green onion, put the elbow grate in the pot, cover the pot tightly, burn the pot for about 3 minutes until the pot is smoking, and smoke the pot for 3 4 minutes. When removed, apply sesame oil to the skin of the elbow to add shine and fragrance.

Pork trotter vinegar Directions:

1. Boil the pork knuckles to remove the blood and wash them. Cut the ginger into large pieces and flatten them, and fry them in a pot with the pork knuckles (oil-free).

2. When the oil starts, add whole garlic, dried chili soy sauce and half a vinegar and bring to a boil.

3. Add water to cover all the ingredients, cook until the pig's trotters are eroded, add sugar, try the taste, and add vinegar if it is not sour enough.

Pork trotters and soybean soup.

Method: 1. Blanch the pig's feet in boiling water and wash them. Soak the soybeans in water for 40 minutes.

2. Put soybean pork knuckle ginger slices in the pressure cooker and cook for 20 minutes. Cook for an extra hour without a pressure cooker.

3. Add chopped green onion and season to eat.

Stewed pork feet with peanuts.

Method: 1. Wash the pig's feet, cut them with a knife, put them in the pot, add peanuts, salt, green onions, turmeric, rice wine, and water.

2. After boiling with a fire, switch to a simmer until cooked and rotten, and eat as much as you like.

Braised elbow Method:

1. Soak your elbow in clean water to clean the blood. Use a disposable razor to clean the fur from the outer skin and set aside.

2. Put the elbow into the basin, evenly coat the elbow with dark soy sauce, and let it stand for 10 minutes.

3. Add rock sugar to the oil pan, stir-fry, add bay leaves, anise, and cinnamon and stir-fry to bring out the fragrance of the ingredients.

4. Put the elbows in the pan and stir-fry. While stir-frying, the soup is drizzled on the skin, and the skin of the elbow is red and attractive.

5. After the sugar color is good, add the green onion and ginger slices and stir-fry for a while.

6. Add enough water, completely fill the elbow, put it in the seasoning box, and until it is crispy.

The home cooking of braised pork trotters is as follows:

1. Raw materials: one pig's trotters, one ginger, two star anise, three cloves of garlic seeds, an appropriate amount of rock sugar, and a small amount of cooking wine.

2. First of all, clean the pig's trotters, and then control the water for later use.

3. Heat a pot with a small amount of peanut oil, put the rock sugar down and fry over low heat until melted.

4. Then put the pig's trotters down and fry them on both sides until browned.

5. Handle the ingredients, peel and cut the ginger into slices, pat the garlic seeds with the back of a knife and peel them directly down, and prepare two star anise.

6. Put all the ingredients into the pressure cooker, add a spoonful of soy sauce, a small amount of cooking wine, a spoonful of salt, and then put water, just cover all the ingredients, and then cover the lid and simmer for 25 minutes.

7. When the time is up, don't be in a hurry to open the lid of the pot, wait for the water vapor in the pot to come out, and then shovel it out, you can eat it whole, or you can chop it into pieces and eat it again, the taste is very beautiful.

Pig's trotters

Also known as the front hoof, its skin is thick, tendons, gelatinous heavy, lean meat, often cooked with skin, fat but not greasy. It should be burned, grilled, sauced, stewed, hoofed and marinated, and soup made. Such as braised elbow, choy sum grilled elbow, red stewed elbow.

The hind elbow, also known as the hind hoof, is inferior in quality to the anterior elbow because of the higher content of connective tissue than the anterior elbow, the skin is old and tough. Its cooking method and use are basically the same as the elbow.

Note: Many people write hooves as hoof, which is not rigorous, refer to the modern Chinese dictionary, and the correct way to write it is hoof pith. Pork provides humans with high-quality protein and essential fatty acids.

Pork provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia. Pig's trotters are very nutritious and contain more protein, especially a lot of collagen.

Like the skin of the meat, it is a good food therapy product to make **plump, moisturized, and fattening. Pork knuckle is sweet and salty in taste and flat in nature; It has the effect of harmonizing the blood veins, moisturizing the skin, filling the kidneys, and strengthening the waist and feet. It is edible to the general public; Those who are damp and hot and phlegm stagnate should be cautious and take it with hooves; People who are obese and have high blood lipids should not eat more.