When stewing pig s trotters, which 3 skills should be memorized, after mastering, the pig s trotters

Many people like to eat pig's feet, stewed a pot of pig's feet is also good, eat crispy and chewy, without losing nutrients, if you usually eat more pig's feet, it is good for the skin, pig's feet contain a lot of collagen, delicious and beautiful ingredients, who sees who likes, so you can add a stewed pig's feet to your recipe. Pay attention to the way when making stewed pig's feet, otherwise the pig's feet will become hard and will not taste, and there will be a fishy smell, so it will be difficult to swallow, resulting in an embarrassing scene and bad consumption. Today I will share with you the practice of stewed pig's feet, and its skills of stewed pig's feet, there are 3 skills to be memorized, in the future, stewed pig's feet according to the method, will definitely make the pig's feet crispy and delicious, so delicious that you can't stop at all, interested friends come and learn!

The pig's feet are cleaned, after washing, chop a small piece, soak in water for at least an hour, and when soaking, you have to change the cold water several times, in order to get rid of the blood in the pig's feet, if you have enough water at the beginning, the blood is not clean, resulting in a big smell of stewed pig's feet, so it is important to do this step more. Next, put the pig's feet into the pot, add a certain amount of cold water, boil, boil for two or three minutes, skim off the white foam, and then scoop up the pig's feet, put them in warm water to clean the surface, and drain the water. Prepare some seasonings, cut green onions, slice ginger, and then prepare some spices, star anise, cinnamon, some condiments, dried red peppers, light soy sauce, dark soy sauce, white sugar, and beer sprinkles.

Wok oil, after shooting, put in some old rock sugar or white sugar, simmer to fry the sugar, and then change from sugar to lemon yellow, immediately put the pig's feet into the pot and quickly stir-fry the color, the sugar color is very important, the pig's feet are bright and delicious. After coloring, add ginger slices, green onions, ginger and garlic, dried red peppers, star anise, cinnamon, stir-fry well, then add some light soy sauce, dark soy sauce, and beer, pour in the water flow that has not passed the pig's feet, cover the lid, simmer and bring to a boil, and simmer.

The ordinary pot must be boiled for three hours, boiled until the pig's feet are crispy, and then sprinkled with appropriate edible salt, turn on the high heat to collect the juice, more and more thick juice, you can turn off the heat and put it out, you can also put the pressure cooker to stew and cook crispy, pour back to the frying pan to fry the sugar, which saves time and effort. When stewing pork knuckles, these 3 skills should be memorized, and after grasping, the pork knuckles will be crispy and flavorful, refreshing and not greasy! Pay special attention to these tips:

First: when stewing pig's feet, you can't stew directly into the pot, or you have to do one more step, after the pig's feet are chopped, put them in water to soak for some time to release the blood, and then after the water, the pig's feet will become no fishy. Second:

When stewing pig's feet, it is best not to use cold water, it is best to use warm water or boiling water, otherwise it will be hot or cold, which will also cause the pig's feet to bite and not rot, and after spilling beer, it can get rid of the fishy smell of the pig's feet. Third: When stewing pork knuckles, it is not necessary to put edible salt in the morning, otherwise the protein of the pig's feet will be coagulated, and the stewed pork knuckles will not be crispy, and the taste will be moderate, and the taste will be too salty.

The first point is that you can't go directly to the pot, you should blanch it first, you can soak it in the water for a while, the second point is that it is best not to use cold water, warm water or hot water is the most appropriate, and the third point is that you must not put salt too early, otherwise it will cause the coagulation of pig trotter protein.

It should be boiled in boiling water for two or three minutes before it is officially made, and it needs to be boiled over low heat for two hours when it is stewed, and it is best to use warm or hot water when it is a pig's trotter, and do not put salt too early.

The trotters must be boiled in a pressure cooker first, and then sprinkled with some green peppers and tangerine peel after cooking. It must be a big fire first and then a small fire.

Stewed pig's trotters should be added with dark soy sauce and be sure to massage the pig's trotters more, and when stewing, don't always lift the pot, use a pressure cooker.

Ingredients: 1 pig's trotter, 1 tablespoon of soybeans, 1 small piece of ginger, 7 pieces of rock sugar, 1 star anise, half a green onion, 1 bay leaf, 1 small piece of cinnamon.

Step 1: Prepare soybeans in advance, generally prepared the night before stewed pig's trotters, wash them, put them in a basin, add cold water, soak them overnight, and use them directly the next day.

Step 2: Clean the pig's trotters and clean the pig hair in the gaps, then cut the pig's trotters into small pieces, cool the pot under water, the water should be submerged over the pig's trotters, then add a little cooking wine and ginger to the pot, boil to remove the foam, remove the fishy smell, and then take it out and rinse it with water for later use.

Step 3: Prepare the condiments for stewing pig's trotters, cut dried chili peppers, green onions, ginger slices, and then prepare other condiments to be used.

Tips: Don't put peppercorns! The flavor of Sichuan pepper is relatively strong, if you put Sichuan pepper in the stew of pig's trotters, it will ruin a pot of soup, and if you want to use the soup to mix rice, there will be no fragrant taste.

Step 4: Heat the oil, put the rock sugar in the pot and fry slowly, slowly fry until the rock sugar melts and changes color, then put the pig's trotters into the pot, stir-fry the sugar, pay attention to the heat not too much.

Step 5: After the pig's trotters are well colored with sugar, add light soy sauce, dark soy sauce, cooking wine, stir-fry evenly, then add water to the pot, to cover the pig's trotters, turn to low heat and simmer for 30 minutes after boiling.

Tip: Don't let the water go halfway! When you start to stew pig's trotters and add water, you must add enough water at one time, if you add water halfway, the pig's trotters will be hard and light, and the soup will not be fragrant.

Step 6: After simmering, add the soaked soybeans, add salt to taste, and simmer for 20 minutes.

Tip: Don't put salt in advance! Many people will put salt into the pot when they just add water, which is likely to make the pig's trotters stewed, and the correct way should be to add salt when the pig's trotters are stewed and boiled.

After the pig's trotters are chopped, soak them in water for a while. After soaking, the blood in the trotters will be squeezed out, helping to remove the fishy smell. After soaking in water, blanch the pig's trotters, and the taste of the pig's trotters will be better.

When blanching, pay attention to cold water. The thicker the soup, the better the color and flavor of the trotters. If you don't have a pressure cooker, you can put it in a casserole and simmer for more than an hour.

It takes a long time, but the necessary time is necessary in order to get a soft and glutinous taste.

When stewing pig's trotters, the water added must be lukewarm or hot. Don't add cold water, otherwise the pig's trotters are easy to shrink when they are cold and hot, as well as firewood. In addition to water, adding some beer can help remove the fishy smell and make you feel tired when eating; Let's prepare the ingredients for the stewed pig's trotters.

Prepare a serving of pig's trotters. Because the bones of pig's trotters are relatively hard and difficult to chop, when we buy pig's trotters, it is best for sellers to cut them directly into small pieces. Next, prepare an appropriate amount of salt, a piece of ginger, 1 2 shallots, an appropriate amount of dried chili, cinnamon, star anise, cooking oil, 10 rock sugars, an appropriate amount of light soy sauce, dark soy sauce, and oyster sauce.

Next, let's start making pig's trotters together.

Put the prepared trotters in a large bowl, put some water and salt, and wash them. Then put it aside and soak it for 10 minutes to soak out all the blood in the pig's trotters, so that the pig's trotters don't smell fishy at all. Next, we cut some ginger, shallots and dried chilies.

Next, put the cinnamon and star anise we have prepared in this bowl with the toppings. Many friends like to put chili peppers when stewing pig's trotters, but here I want to tell you that the first thing you can't put in stewed pig's trotters is chili, because the taste of chili peppers is very choking, and it is very easy to cover up the meat smell of the pig's trotters themselves. So don't put chili peppers when making pig's trotters in the future.

After 10 minutes, we come to clean the trotters. After washing, we will pour out the blood and rinse it again with clean water so that the trotters will be clean. We take them out and put them directly into the pot, add an appropriate amount of water to the pot, and boil the blood foam in the pig's trotters over high heat.

We put the pig's trotters in a pot and stir-fry for a while, until the pig's trotters are colored. After the pig's trotters are colored, add the prepared ingredients, then quickly stir-fry and stir-fry to show the flavor of all the ingredients, add a little light soy sauce, oyster sauce, dark soy sauce, and continue to stir-fry to color. Once the soup is boiling, add a spoonful of salt to increase the base flavor, cover and simmer for half an hour.

After half an hour, turn to high heat to reduce the juice. After a minute, turn off the heat and serve.

When many people stew pig's trotters, they wash them and put them directly into the pot to start stewing, but they lack a very critical step - blanching, so it is difficult to stew the pig's trotters. Blanching is a very important step when stewing pig's trotters, because blanching pig's trotters can remove the blood and impurities in the pig's trotters, and it can also shorten the time of stewing pig's trotters, making the pig's trotters more easy to stew. However, when blanching pig's trotters, you should also pay attention to the pot under cold water, so as to achieve the effect of stewing.

Clean up the pig's trotters, blanch them and wash them, add a little oil to the wok, pour the pig's trotters into the water control and stir-fry, fry them slightly yellow, pour in light soy sauce, dark soy sauce, rock sugar and stir-fry evenly, stir-fry until colored, add water, ginger slices, bay leaves, star anise, cinnamon, dried chili peppers, and soybeans. First boil over high heat, then turn into a pressure cooker and press for 20 minutes, then turn into a wok and add salt to stir-fry over high heat to reduce the juice.

When boiling pig's trotters, add a little vinegar to the pot, so that you can easily solve your troubles, which can not only make the pig's trotters stew worse, but also remove the smell and increase the flavor. Don't stew the pig's trotters for too long, the pig's trotters are too bad to eat. The stewed pork knuckles are first stewed over high heat for 20 minutes, and then turned to low heat and simmered for 20 minutes, so that the stewed is soft and sweet, and the soup is fragrant and white.

If you want to make the pig's trotters soft and rotten off the bones, we must simmer slowly over low heat, add ginger slices and bay leaves to remove the fishy smell, and it can also be fragrant and tender。Stewed pig's trotters is definitely a popular home-cooked dish, in fact, this dish is time-consuming and labor-intensive to make, after all, if you want to make pig's trotters soft and rotten, we must pay time, especially there are many tricks to making this dish, and one carelessness may lead to the failure of the whole dish.

We clean the soybeans and start soaking them one night in advance, clean the pig's trotters and cut them into small pieces, put them in a pot under cold water, add two spoons of cooking wine, skim off the foam on them after the water boils, and take out the pig's trotters and set them aside for later use. Put an appropriate amount of cooking oil in the pot and add a few grains of rock sugar, fry the sugar color, put the pig's trotters in and stir-fry a few times, and then if cinnamon, star anise, chili, ginger slices, green onions, bay leaves. Remember, don't fry the trotters for too long, because the meat will start to tighten after a long time.

We add a lot of boiling water to the pot, be sure to cover all the ingredients, pour light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt into the pot and stir well, bring to a boil and simmer for 40 minutes, so that the pig's trotters can become soft and rotten and deboned. At this time, we add the soybeans that have been soaked the day before and continue to simmer for 20 minutes. Add a little salt to taste before cooking, because there is already salt in the seasoning just placed, so don't add too much at once, taste the saltiness first, and then add it appropriately.

The soybean pig's feet were made, and it took about an hour and a half. If you like to eat particularly soft pig's trotters, you can put them directly into the pressure cooker and simmer for 20 minutes, which will taste better and save more time. Chinese cuisine itself is very flexible, and both the taste and texture can be changed to your liking.

This method can also be used to make other dishes, such as pork ribs, beef, etc., and the taste is just as delicious.

The trick to stewing pig's trotters is to add a little vinegar when stewing, I think you have to simmer over high heat, add ingredients, add some milk, and it will be soft and boneless.

The trick to stewing pig's trotters is to cook them in a pressure cooker. If you want to cook soft and deboned, you can use a pressure cooker and add more chicken essence and sesame oil. Rinse twice with water before boiling.

I think the trick to stew pig's trotters is to put more peppercorns and bay leaves, and at the same time increase the time of stewing pig's trotters, so that all your needs can be satisfied.

This is also known to everyone, but it is particularly difficult to cook pig's trotters at home, and it is also tiring when eating, and many people have to spend a lot of ideas to stew pig's trotters. How do you make a crispy and delicious pig's trotters? If you want to stew a fragrant and soft pig's trotters, you must remember to add this step, only one more process is added, and the pig's trotters will definitely be crispy and fragrant.

When stewing pig's trotters, remember not to stew with water, add a little it, the pig's trotters are crispy and refreshing, and they are more flavorful.

1.Clean the trotters and keep them clean with tap water until they are clean of blood. After cleaning the pig's trotters, you must remember the water, the blanched pig's trotters are more flavorful, and you can achieve the second cleaning effect, and you can eat more assured.

When the water is soaked, put the fabric wine to remove the fishy smell, which kills two birds with one stone.

2.After blanching the water, cut the ginger slices and cinnamon, and prepare the hawthorn fruit and old rock sugar in advance, and put these aside for reservation. Prepare a clean pot and add a little vegetable oil to the pan until the oil is boiled, and add the ginger slices and cinnamon and hawthorn rock sugar that have already been prepared.

After frying, then put the pig's trotters into the pot, which can make the pig's trotters more colorful, and can also fully digest and absorb the juice into the flavor.

3.Then pour an appropriate amount of cold water into the pot, do not overdo it, and then cover and simmer. First simmer and then turn to low heat, you must not rush, until the pig's trotters are almost ripe, open the lid and add some light soy sauce, be sure not to add edible salt in a hurry, because they will affect the pig's trotters crispy.

Reminder: Adding light soy sauce first can also make the pig's trotters taste crispy, adding salt is more than worth the loss, many people make the pig's trotters a little hard and the taste is not good, because the salt is added too early, and it will not give the pig's trotters enough flavor time.

4.Eventually, you can eat it until the pig's trotters are fully cooked, if you don't like to eat too crispy pig's trotters, it is best to start the pot in advance and take it with your favorite seasoning. If you want to taste the pig's trotters that are very crispy and melt in your mouth, then you need to cook them for a while, and cooking them for a while can also make the pig's trotters more colorful and beautiful.

It is not difficult to stew the pig's trotters, as long as you don't rush to put salt, but put in light soy sauce before putting salt to taste, it is relatively easy. But the most important place to make the pig's trotters crispy or the time to cook the pig's trotters, as long as the stewing time is a little longer, the pig's trotters will rot sooner or later, and adding light soy sauce is just a push.

In addition, if you don't like the sweet and sour taste of pig's trotters, you don't need to put in rock sugar hawthorn, just to cover the smell of meat. If you like to eat spicy, the most direct way to get rid of the rock sugar hawthorn is to sprinkle the chili noodles on the pig's trotters after they are cooked, so that you can eat delicious stewed pig's trotters.