When braised pork trotters, how to make pork trotters easier to stew, soft and glutinous and more de

When it comes to pig's trotters, the first thing that many people think of is that women can eat more pig's trotters during confinement, because pig's trotters have the effect of milking, pregnant women can eat more pig's trotters to promote milk secretion, so that the baby has enough appetite. However, pregnant women often eat stewed pig's trotters, and today we will share a different dish of pig's trotters, called braised pig's trotters.

When it comes to braised pork trotters, many families indicate that this dish is usually eaten in restaurants outside, because it is difficult to make such a complicated soup dish at home. There are two main problems in the dish of braised pork trotters: the first is how to fry the sugar color; The second is how to stew the pig's trotters more crispy.

It is precisely because of these two problems that many customers who love to eat pig's trotters are stumped.

Don't worry, let's share how to deal with a dish of braised pork trotters. When making braised pork trotters, just remember to add a little bit of it, the braised pork trotters made are more crispy, and soft and glutinous and refreshing.

Step 1: Take a pig's trotter, clean it, and chop the pig's trotter into just the right pieces. Generally, when buying pig's trotters, the butcher shop owner will help you solve the pig's trotters, and you only need to take them home and clean them up.

Step 2: Put the finished pig's trotters into clean water and soak them in the blood. According to the work experience, it must be soaked for more than 2 hours.

Step 3: Remove the soaked trotters, drain the water, and set aside. Take a piece of ginger and cut it into ginger slices and set aside, star anise, ginger and other ingredients.

Step 4: Remove from the pot, add an appropriate amount of water to the pot, and put the pig's trotters into the pot after boiling. After boiling, skim off the foam, remove the pig's trotters, clean them, and drain the water for storage.

Step 5: Remove from the pot again, heat the pan with cold oil, add old rock sugar and fry the sugar color. Pay attention to the color of the fried sugar, be sure to keep it simmering, and stir-fry slowly, otherwise the fried sugar color is very easy to have a bitter taste.

Step 6: After the sugar is fried, add the drained pig's trotters to the pot, stir-fry well, and then add ginger slices, star anise, ginger, and an appropriate amount of light soy sauce to taste. After stirring well, add an appropriate amount of water, pay attention to the water before the pig's trotters, and at the same time drive away and heat.

Step 7: After the water is boiled, add a few pieces of Poria cocos to keep the juice collecting. Note: The addition of Poria cocos can not only promote the taste of the pig's trotters, but also make the stewed pig's trotters more crispy, and the pig's trotters are soft and glutinous and refreshing.

Step 8: Add an appropriate amount of edible salt after frying the sugar, stir-fry well, or add an appropriate amount of chives or fragrant lai according to personal preference, and a delicious braised pork trotter is completed.

Finally, let's summarize the key points of this braised pork trotters:

First, blanch the pig's trotters before braising them, which can effectively remove the dirty chemicals in the pig's trotters.

Second, you must pay attention to the ripeness of the fried sugar, and remember that the doneness should not be very large, otherwise the fried sugar color may have a bitter taste.

Third, adding a few pieces of Poria cocos when stewing pig's trotters can make the stewed pig's trotters more crispy, and the pig's trotters are soft, glutinous and refreshing.

Pig's trotters contain a lot of collagen, which is very suitable for women and teenagers and children to take, long-term eating can not only beautify the skin, but also can effectively supplement protein, is a very good snack with nutrition and diet.

The pig's trotters should be blanched first, and then braised pig's trotters should be made over high heat, which is more flavorful.

The best thing to do is to simmer for a long time, probably overnight, and you will find it very soft and glutinous the next day.

When stewing pig's trotters, be sure to add some aged vinegar, adding aged vinegar will make the pig's trotters softer, and at the same time, the nutrition will not be lost, and it can also play a role in removing the fish, and it will taste better.

Be sure to add boiling water, adding boiling water can avoid the shrinkage of the meat of the pig's trotters, and it will be more soft and rotten to eat.

How to make braised pork trotters more delicious?

Materials. Pork trotters 800 grams Green onion 10 grams Ginger 10 grams Garlic 10 grams Sichuan pepper Appropriate amount 3 star anise 3 bay leaves 1 small piece Cinnamon 1 small piece 3 dried red peppers 50 grams of rock sugar 1 tablespoon cooking wine Appropriate amount of dark soy sauce 1 tablespoon light soy sauce Appropriate amount of chicken essence Appropriate amount of salt Appropriate amount of water Appropriate amount of cooking oil Appropriate amount.

Steps. 1. Chop the pig's trotters and wash them for later use.

2. Cut the green onion into sections, slice the ginger, and flatten the garlic.

3. Prepare rock sugar, star anise, cinnamon, bay leaves, Sichuan pepper, and dried red pepper.

4. Put the pig's trotters in a pot under cold water.

5. Bring the fire to a boil and remove the foam.

6. Drain the pig's trotters and set aside.

7. Pour an appropriate amount of cooking oil into the pot and heat it.

8. Add rock sugar.

9. Stir-fry over low heat until the rock sugar melts and turns brown.

10. Put in the pig's trotters.

11. Stir-fry until sugar is colored.

12. Add green onion, ginger and garlic and stir-fry until fragrant.

13. Add Sichuan pepper, star anise, cinnamon, bay leaves, dried red pepper, and stir-fry evenly.

14. Add cooking wine.

15. Add dark soy sauce.

16. Add light soy sauce and stir-fry until colored.

17. Add an appropriate amount of water.

18. Bring the fire to a boil.

19. Turn to medium-low heat and simmer for one hour.

20. When the soup is thick and the pig's trotters are soft and glutinous, add the chicken essence.

21. Add salt.

22. Turn to high heat to reduce the juice.

Practice 2. Make the ingredients.

550g of pork trotters, 8g of ginger, 13g of green onion, 5g of cinnamon, 5g of Sichuan pepper, 15g of light soy sauce or dark soy sauce, 50g of rock sugar or white sugar, 25g of cooking wine, 15g of sesame oil, salt, essence of chicken or monosodium glutamate.

The production process. Steps.

Here's how. Step 1

The pig's trotters are shaved and washed, and the small fluff can be burned off with fire, and the tips of the claws are chopped off and split in half, and then chopped into small pieces. (Or ask the aunt or uncle who sells pig's trotters to chop it into small pieces for you).

Step 2 blanch the pig's trotters, put the pig's trotters in a pot under cold water, after the water boils, 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.

Step 3 Put a little oil in the pot and heat it, add rock sugar or white sugar and fry it until it is reddish-brown and constantly bubbling and boiling, put in the blanched pig's trotters, and stir-fry continuously over medium heat or high heat (use high heat if you are fast), the more you fry the darker the color, the firmer it is, and it will not fade no matter how you cook it.

Step 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 other seasonings, after boiling over high heat, lift the inner pot and put it into the outer pot of the cooking pot off the fire, wait for 40 minutes, and make braised pig's trotters is so simple.

Tips. 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.

The braised pork trotters are delicious and delicious.

Answer: 1. Ingredients needed to make braised pork trotters:

1000g of pig's trotters, appropriate amount of rock sugar, appropriate amount of chili pepper, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of tangerine peel, appropriate amount of star anise.

Second, the practice of braised pork trotters:

1. Wash the pig's trotters.

2. Blanch the pig's trotters in a pot.

3. Blanch and rinse.

4. Pour oil into the pan, add rock sugar, and fry over low heat to make the sugar color.

5. Add the pig's trotters and stir-fry.

6. Add ingredients and stir-fry evenly.

7. Add the warm water that has not covered the pig's trotters and transfer it to the pressure cooker, and press it over medium heat for about 15 minutes.

8. After the pressure cooker is exhausted, open the lid and pour it into the pot to collect the juice, and add an appropriate amount of salt.

9. Add the green onion to reduce the juice.

10. Leave a little soup and add a little chicken essence to taste.

11. Finally, put the braised pork trotters on a plate.

Braised pork trotters is a more classic dish, the pork trotters are smooth and delicious, not oily or greasy, and there is collagen attached to it, which is good for the human body when eaten. And the practice of braised pork trotters is also varied. Braised pig's trotters are a kind of my home, red and shiny and fat but not greasy braised pig's trotters, as soon as they are on the table, they will be liked by their families, of course, they also need skills to make braised pig's trotters, master 3 tricks, the pig's trotters are soft and ruddy, delicious, delicious and fragrant, and the taste is particularly good.

Ingredients:1000 grams of pig's trotters, 20 grams of ginger, 1 star anise, 20 grams of green onion, 1 small piece of cinnamon, 2 bay leaves, 6 dried chilies, 4 wine-stuffed chili peppers, 1 spoon of oyster sauce, 2 spoons of light soy sauce, 1 spoon of high liquor;

The production process.

Step 1,Chop the pig's trotters into pieces, put cold water into a pot, add a spoonful of cooking wine, blanch, wait for high heat to boil, skim off the foam, continue to cook for 3 minutes, and remove the pig's trotters;

Step 2,Rinse with cold water, control the water, wash the chives and cut them into green onion segments, peel and cut the ginger into slices, and prepare the required spices at the same time, add a little cooking oil to the wok, and put the cold oil into the rock sugar to fry the sugar color;

Step 3,Stir-fry and melt the rock sugar over low heat, and when the caramel color slowly appears, put the pig's trotters into the pot, stir-fry quickly and evenly, add ginger slices, green onions, chili peppers and various spices, and quickly fry the fragrance;

Step 4,Add a little salt, white wine, light soy sauce and oyster sauce, stir-fry until browned, transfer to a pressure cooker, add water flush with the pig's trotters, start to simmer, simmer for 30 minutes on high heat, and simmer the pig's trotters until soft;

Step 5,At this time, if you see that there is still a lot of soup in the pot, you can transfer it to the wok to collect the juice, and the juice can be collected until it is thick, then you can serve it on a plate and sprinkle it with chopped green onions for decoration.

Cooking Tips:

Presumably everyone likes to eat braised pork knuckles, which are not only tender and refreshing, fragrant, but also contain strong collagen, which has the effect of beauty and beauty, but do you know the background of the creation of braised pork knuckles? Let's talk about how this braised pork knuckle is made, get ready, let's start now!

2.Next, we can blanch the pig's feet: boil water in a pot, pour in 5 grams of rice wine, put cold water into the pig's feet, after the water boils, dial the floating powder in the pot, suffocate the water up and down for a minute, scoop up the pig's feet and drain the water for reservation.

Consume oil in the pot, pour out the boiling oil after sliding the pan sufficiently, pour in 20 grams of white sugar after the oil is boiled, simmer slowly, take a spoon and stir in circles constantly, this process should last up and down for 2 minutes.

4.The white sugar gradually dissolves, gradually changes from milky white to light brown, the ambient temperature gradually rises, slowly becomes tartrazine, when the bubbles are hot, pour the same boiling water, stir, and after stirring, it becomes a fried sugar color, and the boiled fried sugar color only has a very low sugar content.

5.Consume oil in the pot, after the oil is burned, put in the prepared star anise and ginger and garlic to stir-fry together, stir-fry fragrant, put in the pig's feet and stir-fry again, pour in 3 grams of oil, add oil consumption to mention the fresh fragrance, stir-fry twice to melt the oil, pour in 5 grams of rice wine, use rice wine to evaporate, bring away the fishy smell of pig's feet.

6.Then add an appropriate amount of cold water, the amount of cold water should not exceed the pig's feet, pour in the old rock sugar and boiled fried sugar, add 8 grams of light soy sauce, 2 grams of dark soy sauce, 5 grams of pork rib sauce, 2 grams of chicken essence powder (one spoonful), 3 grams of white sugar (one spoonful), 3 grams of white pepper powder, and 2 grams of edible salt (one spoonful).

7.Then cover the lid, simmer for an hour, in the middle of half an hour, pick up the ingredients and green onions in the pot, after scooping up the star anise, we cut the shallots into green onion segments and set aside.

8.An hour later, the sauce has already received thick, the pig's feet have been crispy, pour a small amount of starch, quickly collect the juice, quickly stir-fry twice, you can get out of the pot and put on the plate, and finally sprinkle the green onion section for decoration.

First of all, the pig's trotters should be processed, boiled in cold water for a while, and the foam on the water surface should be removed so that the fishy smell can be better removed, until there is no more foam, and finally it is cleaned again. Start frying again.

Blanch the pork knuckles first, then drain the water and fry them in oil, then fry them in a sugar-colored light soy sauce marinade package and press them together at high pressure for half an hour.

Handle the pig's trotters to select a fresh pig's trotters, and when buying, let the boss chop the pig's trotters into pieces of the right size, so that we only need to clean them and cook them when we go home later.

1. Ingredients: pig's trotters, green onions, ginger, garlic, star anise, Sichuan pepper, red pepper, dried red pepper, light soy sauce, dark soy sauce, cooking wine, sugar, edible salt, chicken essence.

2. First of all, the pig's trotters we bought from the market are rinsed in clean water, and then the pig's hair on the surface is cleaned with small tweezers, and then the pig's trotters are chopped into blocks of uniform size.

3. Add an appropriate amount of water to the pot to put the pig's trotters in a pot under cold water, add an appropriate amount of cooking wine, skim off the foam after the ginger is boiled, then take out the pig's trotters, rinse them with water, drain the water and set aside.

4. Slice the ginger after cleaning, remove the skin of the garlic and slice it, cut the shallots into sections, and cut the red pepper into sections and put them aside for later use.

5. Heat the wok first, then add an appropriate amount of cooking oil, wait until the oil is hot, add some sugar and stir it, and wait until the sugar is completely melted and brown.

6. Then we put the pig's trotters into the pot and stir-fry them a few times until the pig's trotters are coated with sugar.

7. Next, we will put the pig's trotters on the side of the pot, and use the remaining places to put the green onions, ginger, garlic, chili, peppercorns, and star anise into it, and stir-fry to bring out the fragrance.

8. Then add light soy sauce, dark soy sauce, cooking wine, stir it to make the pig's trotters color.

9. Add an appropriate amount of boiling water to the pot, submerge the pig's trotters with the amount of water, and after boiling, we pour all the ingredients in the pot into the casserole together with the soup.

10. Continue to boil on high heat, turn to low heat after boiling, cover the lid and block for two hours, you need to observe that when the amount of water in the pot is small, you need to add water in time, and don't boil it dry.

11. When the time is up, turn to high heat to reduce the juice, stir evenly and then put it out of the pot and put it on the plate.