What s going on with the pig s trotters breaking, what s going on with the pig s trotters being cook

It may be that there are some changes in the process of processing or in ordinary times, but in fact, I think this is a very normal phenomenon, so it can be changed no matter what.

Summary. Answer: The reason why pig's trotters are cooked quickly is that the meat quality of pig's trotters is hard, and the cooking time needs to be longer, if the cooking time is not enough, it will cause the pig's trotters to cook quickly.

The workaround is:1First of all, before cooking the trotters, the trotters should be soaked in warm water to make the meat of the trotters softer, thus reducing the cooking time.

2.Secondly, when cooking pig's trotters, low-temperature fire should be used to ensure that the meat quality of the pig's trotters is softer and the nutrients of the pig's trotters can be better preserved. 3.

Finally, when cooking pig's trotters, an appropriate amount of water should be added regularly to ensure that the meat quality of the pig's trotters is softer and the nutrients of the pig's trotters can be better retained. Through the above three points, we can effectively solve the problem of fast cooking of pig's trotters, so that pig's trotters can be cooked with a more delicious and delicious taste.

Answer: The reason why pig's trotters are cooked quickly is that the meat quality of pig's trotters is hard, and the cooking time needs to be longer, if the cooking time is not enough, it will cause the pig's trotters to cook quickly. The workaround is:

1.First of all, before cooking the trotters, they should be soaked in warm water to make the meat content of the trotters softer and thus reduce the cooking time. 2.

Secondly, when cooking pig's trotters, low-temperature fire should be used to ensure that the meat quality of the pig's trotters is softer and the nutrients of the pig's trotters can be better preserved. 3.Finally, when cooking pig's trotters, an appropriate amount of water should be added regularly to ensure that the meat quality of the pig's trotters is softer and can better retain the nutrients of the pig's trotters.

Through the above three points, we can effectively solve the problem of pig's trotters cooking quickly, so as to make pig's trotters cook a more beautiful and delicious taste.

Can you tell us more about that?

The reason why pig's trotters cook quickly is that pig's trotters themselves are a relatively tender meat and contain more fat, so the cooking time is shorter, and the cooking time is shorter. In addition, the cooking method of the pig's trotters will also affect the cooking time, if you use barbecue, frying ruler and other methods, the cooking time will be shorter. The cooking method of the pig's trotters is also very important, if the way of cooking is adopted, you can put the pig's trotters into boiling water first, and then put them in the oil pan to fry, which can make the pig's trotters cook faster.

In addition, you can also add some spices when cooking, such as green onions, ginger, garlic, etc., which can make the pig's trotters more tender and delicious. In short, the reason why pig's trotters cook quickly is that pig's trotters themselves are a relatively tender meat and contain more fat, so the cooking time is shorter, and the cooking time is shorter. In addition, the cooking method of the pig's trotters will also affect the cooking time, if you use barbecue, frying, etc., the cooking time will be shorter, and you can add some seasonings to make the pig's trotters more tender and delicious.

Hello, I am glad to answer for you, the fire does not crack the pig's trotters because the fire is not enough, and the smoking time is too short. The pig's trotters have not been boiled, mainly because there is no vinegar and salt, so they will not be cooked. You only need to add salt and white vinegar to soak the pig's trotters before stewing, so that the stewed pig's trotters will be fragrant and soft, and the fishy smell of the pig's trotters can be removed.

Hoof, refers to the feet (hooves) and calves of pigs, also known as yuan hooves in China. In the Chinese world, pig's trotters are one of the most commonly eaten parts of the world, and there are many different ways to cook them. Pork trotters are rich in collagen and have a lower fat content than fatty meat.

It can prevent and treat shriveled wrinkles, enhance elasticity and toughness, and has special significance for delaying aging and promoting children's growth and development. For this reason, the Minhu refer to pig's trotters as "beauty food" and "a delicacy similar to a bear's paw". The bridge is delayed.

The first is to grasp the timing of the pot, generally we are a cold water pot, medium heat to boil the brine to about 70 degrees when the heat is turned low and slowly boil the brine, so that the pig's trotters can be heated evenly inside and outside with the slow rise of the water temperature, to avoid boiling the underwater pot, the sudden contraction of the pigskin cracks. In particular, if there are scratches on the surface of the pigskin, it is easier to crack. Second, simmer slowly or stew.

The fire is too big, the brine temperature is high, and the ligaments inside the pig's trotters shrink rapidly, which stretches and bends the joints of the pig's trotters, and the bones are pushed up, which is easy to cause the pig's trotters to break the skin. Therefore, braised pig's trotters are generally marinated with a simmer, that is, the surface of the brine can be blistered with fish eyes. Another way is to stew the marinade.

That is, turn off the heat when the brine is boiling, simmer for 20 minutes, then bring to a boil, then immediately turn off the heat and simmer for another 20 minutes. Just do it a few times, <>

<> how to burn pig's trotters without cracking.

Hello, dear, why don't the pig's trotters crack? The specific answer is that you can refer to these: the first is to grasp the timing of the pot acre, generally we are a cold water pot, medium heat to boil the brine to about 70 degrees, turn down the heat and slowly boil the brine, so that the pig's trotters can be heated evenly inside and outside with the slow rise of the water temperature, to avoid boiling the underwater pot, the sudden contraction of the pig's skin produces cracks.

In particular, if there are scratches on the surface of the pigskin, it is easier to crack. Second, simmer slowly or stew. The fire is not too big, the brine temperature is high, the ligaments inside the pig's trotters shrink rapidly, the pig's trotter joints are bent, and the bones are pushed up, which is easy to cause the pig's trotters to break the skin.

Therefore, braised pig's trotters are generally marinated with a simmer, that is, the surface of the brine can be blistered with fish eyes. Another way is to stew the marinade. That is, turn off the heat when the brine is boiling, simmer for 20 minutes, then bring to a boil, then immediately turn off the heat and simmer for another 20 minutes.

Just do it a few times, <>

<> kiss, if it is a fire to burn pig's trotters, you must master the heat <><

For you to find out: pig trotters do not break is a skill, especially with tendons of pig trotters, now from the cold storage or the market to buy pig trotters, most of them are cramped. But there are still a lot of non-cramps, when the tendons are heated and expanded, it is easy to break the trotters, if it is a trotter with tendons, it is recommended that you cut a knife from the back of the trotters, above the tendons, until the tendons.

The pig's trotters do not let it break, the focus is not on how to deal with it, but on the control of the heat; Chinese cooking is the most particular about heat, generally when boiling pig's trotters you have to cook less and simmer more, to give you an analogy, for example, if you are going to cook for 4 hours, you only need to cook for an hour, and the remaining 3 hours are used to simmer.