How can I make the pig s feet stewed?

Recently, the weather is getting colder and colder, and I found that my ** is getting worse and drier, so at this time I should stew more soup to drink, not only is it very warm when I drink it, but it can also make myself less dry, so my favorite stew at this time is pork knuckle soup, first of all, because pork knuckles are very rich in collagen, everyone should know that collagen is good for **, and the stewed good pork knuckles are very tender and elastic, and you can't stop eating a piece.

However, when stewing pig's feet, many people will encounter a small problem, this problem is not big, that is, how to stew pig's feet can not be stewed, but this does not affect the eating of pig's feet, it is just a little difficult to eat, but if the pig's feet are stewed, the taste is very good, the pig's feet that are not stewed and the pig's feet that are stewed are simply two dishes.

So how can you make the pig's feet stewed a little worse? Are you always stewed pork knuckles? The old chef said that the mouth leaked: it turned out that it was added less, no wonder the pig's feet were not fragrant or soft!

This thing is the brine with vinegar, before the pig's feet are blanched, it is best to soak them in water for a while, soaking can not only remove the fishy smell but also soak soft, so it is the best choice to put some white vinegar and salt when soaking, so that the pig's feet taste very fragrant and softer and easier to eat.

Stewed pig's feet] Prepare ingredients: one pound of pig's feet, 100 grams of soybeans, green onions, ginger, and edible salt.

Steps: After the pork knuckles are cleaned, chop them into pieces, then rinse them and soak them in water for half an hour, and put some salt and vinegar to soak them when soaking, so that the pig's feet are easy to stew, and the prepared soybeans are also soaked in water.

Put the soaked pig's feet in cold water and put them in the pot, then put in the ginger slices and blanch them over high heat, boil the blood water in the pig's feet and scoop them up, put them in the stew pot and put soybeans and green onions on high heat to boil the water, put some edible salt after boiling the water, and then slowly simmer for 30 minutes over low heat to put the pot out of the pot

Blanch the pork knuckles for later use, then put them in a saucepan, pour in an appropriate amount of boiling water, add light soy sauce, dark soy sauce, sugar, star anise, cinnamon, bay leaves and salt; Simmer for two hours until the pig's feet are tender.

If you want the pig's feet to stew a little worse, first put the pig's feet in the thick soup and then simmer for about two hours, be sure to turn on a low heat, so that it will not affect the taste of the pig's feet.

It can be boiled in a pressure cooker, blanched the pig's feet to remove the foam, and put them in the pressure cooker with shredded ginger, chili, star anise cinnamon, and salt, and cooked.

Under normal circumstances, pork knuckles need to be stewed for about an hour to two hours before they rot. When stewing pork knuckles, the water can be boiled over high heat first, and then simmered over low heat for about 1 to 2 hours, during which it can be stirred appropriately to avoid pasting the bottom and sticking to the pan.

If you are using a pressure cooker to stew pork knuckles, the time to stew until soft can be appropriately shortened, because the temperature in the pressure cooker is high, and it is easier to stew thoroughly.

Pork knuckles need to be blanched before stewing, which can not only remove bacteria, impurities and blood, but also shorten the cooking time appropriately.

When stewing pork knuckles, you can add ingredients to stew them together according to your personal taste, so that the stewed pork knuckles are full of color and flavor, and they are more delicious to eat.

While stewing the old sow's feet, add a small amount of hawthorn. Hawthorn has an acid component in it, so after adding hawthorn, it can effectively make the pig's trotters become soft and rotten quickly during the whole stewing process. Then control the water of the stewed pig's trotters, do not frequently boil the pot to add water during the stewing process, if you must add water halfway, do not add cold water, add an appropriate amount of start, so as to ensure the taste of the pig's trotters.

A little vinegar can make the protein in the pig's trotters easy to be absorbed by the human body, and make the gelatin in the bone cells decompose phosphorus and calcium, increase the nutritional value, and also promote the ripening of the pig's trotters.

Ingredients: 500 grams of pork knuckles, 100g of soybeans, 20 grams of cooking wine, 5 grams of ginger, 10 mg of salt, 10 grams of chopped green onions, 20 grams of vinegar, 25 grams of hawthorn.

Steps to stew old sow's feet.

1. Soak the soybeans in water in advance to soften, wash the pig's trotters and remove the hair.

2. Boil the water in the pot, blanch the pig's trotters, remove and then wash.

3. Put soybeans, ginger slices, an appropriate amount of cooking wine, an appropriate amount of vinegar, and an appropriate amount of hawthorn in a pot. Then pour in the water that has not been covered with the ingredients. Bring to a boil over high heat, then reduce the heat to low and simmer for two hours. Wait until the pig's trotters are soft, add a little salt, and you're ready to cook!

4. After the full nutrients are absorbed by the human body, ** is not dry or wrinkled, the more you eat, the younger you are, friends who love beauty can try it!

Cook in an electric saucepan, the kind with a timing function, buy a maximum capacity, so that there is no loss of electricity, and it will not be cooked for half a day, but it can only be produced in the end. Half an hour to make an appointment, almost a process of boiling water, can be separated by an hour, an hour can almost be placed from boiling water to cold water, in short, half a warm soak, the same can soak the old sow's feet, but can not always be low, so from time to time to boil. The electric cooker is very cheap, I used to buy one to use every day, and it was not bad for two or three years, and then I felt that it was troublesome to clean, after all, it was a casserole with pores, and it was not easy to scrub, so it was thrown away, so the cost performance was actually quite high, and it was not particularly electricity-consuming, if you control the time to operate, it is not always on and not off, so you may calculate that it may be two or three degrees a day, and it is definitely not as luxurious as the big s household electricity anyway.

Buy a product with CCC certification, temperature control, overheating protection, leakage protection or something, the material should be insulated, fireproof and self-extinguishing, and then there is a product underwritten by the insurance company. If you feel that it costs electricity, you can also use a 55 electric coaster, boil it first, and then use a coaster to pad it all the time, the effect is like putting it in a simmering pot to "cook from the fire", but pay attention to a stainless steel cutting board or silicone placemat under the coaster, and take other things around it, after all, use it all day, and put safety first. But there is a problem with the coaster, that is, it may not be able to carry the weight of a large pot of soup and water, after all, the original design intention is to put a teacup, the surface material is thin glass, like I can crack the surface of the induction cooker electric ceramic stove, not to mention a coaster, so, in this case, you can not use the "largest capacity pot" to stew, you can only pick a small pot that will be enough to hold one or two pig's feet, anyway, it will not go to boil the water, and it will not waste excess water, and the soup can be put less all day.

Stewed pig's trotters, master the "3 tricks", the pig's trotters are fragrant and odorless, soft and delicious.

1. Know how to buy pig's trotters, the front hoof meat is more suitable for eating meat, the hind hoof bones are less suitable for stewed soup, and the pig's trotters are better when they are selected to cook properly.

2. Before stewing pig's trotters, the pig hair on the pig's trotters must be cleaned up, and the pig hair can be removed from the gaps of the fire, and the peculiar smell can be removed, which is one of the keys to making a good stewed pig's trotters.

3. The pig's trotters should be soaked first, and then blanched in the pot, so that the pig's trotters will not have a peculiar smell.

Here's how. Before cooking, check the gaps in the trotters, and if they are not cleaned, put them on the fire and burn them. Soybeans should be soaked overnight, prepared in advance, and cannot be boiled directly with dried beans.

After boiling, put it in a basin, soak it in cold water for half an hour, scrub the surface with a steel wool ball, clean it up and soak it for another half an hour, and remove part of the blood and odor by soaking.

After soaking, change the water and wash twice, pour it into the pot, add cold water and cooking wine to boil over high heat, boil out the foam to remove, and then remove and clean.

Add a little oil to the wok, pour the pig's trotters after controlling the water and stir-fry until it is slightly yellow, pour in light soy sauce, dark soy sauce and rock sugar and stir-fry evenly, stir-fry until colored, add water, ginger slices, two bay leaves, an star anise, a small piece of cinnamon, dried chili peppers, and soybeans.

First boil over high heat, then turn into a pressure cooker for 20 minutes, turn off the heat when the time is up, and then turn it into a wok, add salt and stir-fry over high heat to collect the juice, the thicker the soup, the better the color of the pig's trotters, and the stronger the taste.

If you don't have a pressure cooker, you can put it in a casserole and stew it for more than an hour, which takes a long time, but in order to get a soft and glutinous taste, you must have the necessary time.

The stewed pig's trotters are ready, and they are deboned with a light clip, and they taste so fragrant that they don't smell at all.

When you buy pig's trotters in the supermarket, you can ask the master to help chop them, and it is too difficult to chop them yourself. Wash the pig's trotters, pot under cold water, boil for another 5-10 minutes, then take out the pig's trotters and rinse the foam with water.

Put some base oil in the wok, fry a large spoonful of bean paste first, be patient with this, fry slowly over low heat, and it will paste when the fire is large. Stir-fry the bean paste until fragrant, add Sichuan pepper, spices, grass fruit, cinnamon, bay leaves, cloves, ginger slices and continue to fry, and finally put green onions and 2-3 dried chili peppers. Add light soy sauce and stir-fry dark soy sauce.

Put in the processed pig's trotters, add enough cold water, add a little oil, 1 piece of soy tofu, 2 tablespoons of June fresh soybean paste, a little sugar, a little more cooking wine, bring to a boil over high heat, turn to low heat and simmer.

Stewed pork knuckles generally need to be stewed for about 20-40 minutes. The specific time needs to be distinguished according to the cooking equipment:

1. Stewed pig's trotters in a casserole: first boil over high heat, and then continue to simmer for two or three hours on medium heat.

2. Stewed pig's trotters in a pressure cooker: After boiling for two minutes on high heat, simmering for 30 minutes on low heat is relatively soft and rotten. If you simmer for about 15 to 20 minutes, it will be slightly harder and not so soft.

3. Stew pig's trotters in a wok, generally boil in a pot under cold water and simmer for 40 minutes. Although the wok is heated quickly, the pressure in the pot is not enough, after the pig's trotters are boiled under cold water, it is necessary to continue to stew for about 40 minutes before the stew can be dismantled and stewed softly, otherwise the pig's feet are still hard to bite.

Stewed pig's trotters to put in the seasoning

1. Aged vinegar. Aged vinegar contains a special substance that can soften the calcium in the pig's trotters. The pig's trotters that come out of this way are more likely to be soft and rotten.

If you want the stewed pig's trotter soup to turn white, you can choose white vinegar. When marinating pig's trotters, you can use aged vinegar. The amount of aged vinegar does not need to be too much, and 3 grams of aged vinegar can be put in a pound of pig's trotters.

2. Soybeans. Whether it's stewed pig's trotter soup or braised pig's trotters, the most suitable ingredient is soybeans. Soybeans contain special nutrients, and they can also relieve the greasy taste of pig's trotters.

Soybeans must be soaked in water for two hours in advance, otherwise they will not be easy to stew. One pound of pig's trotters with 30 grams of soybeans.

3. Green onion and ginger. Green onion and ginger is an all-purpose seasoning, and we must remember to put green onion and ginger to remove the smell when we stew pig's trotters or braised pig's trotters at home. No matter what meat you do without green onion and ginger, it doesn't taste good.

Pork knuckles can be stewed for an hour and a half to two hours under normal circumstances, and we must master the heat when stewing pork knuckles, and can be stewed on high heat at first, and then simmered for 1-2 hours. Blanching the pig's feet before stewing them will not only remove blood and dirt, but also shorten the cooking time.

Pork knuckle stew time.

Pig's feet are what we often call pig's trotters, it has high nutritional value, rich in collagen, has the effect of beauty and beauty, regular consumption can make ** smooth and delicate, the taste is also very good, welcomed by many female friends, but sometimes we make pig's trotters at home, it will tremble and it is difficult to stew.

Under normal circumstances, stewed pig's feet can be stewed for an hour and a half to two hours, if the heat is not mastered well, there may be a situation that the stew is not rotten for a long time, it is recommended to simmer fiercely at the beginning, and then simmer for 1-2 hours.

In addition, it should be noted that the pig's feet should be blanched before stewing, which can not only remove the blood and dirt inside, but also effectively shorten the cooking time, so that the pig's feet are easier to stew in the subsequent cooking, so if you want to stew the pig's feet quickly, then blanching is very necessary.

The pig's trotters will be cooked after one to two hours.

Pig's trotters are generally stewed for 1 and a half hours or 2 small losses, and they are not rotten after being stewed for a long time, which may be because the heat is not well grasped when stewing pig's trotters. If you want to eat the stewed pig's trotters quickly or want to save electricity or gas, you can start by simmering or simmering for 30 minutes, then put in a simmer for another 1 to 2 hours.

Some people feel that there is no need to think about stewing and cooking, because stewed pig's trotters are stewed for as long as possible. Before stewing the pig's trotters, be sure to remember to blanch them, so that they can be cooked faster.

How to choose pig's trotters

1. Touch: When selecting pig trotters, first use your hands to perceive them, which is the most direct and effective method. The general pig's trotters are very elastic, and they will rebound immediately after pressing, and the surface is smooth to the touch and the meat is soft.

If it is a pig's trotter that has been soaked in potion, although it is large, the meat is not elastic and will feel sticky to the touch.

2. Look: Under normal circumstances, we will think that the white and fat pig's trotters must be good, and the more white the sold, the fresher it feels. Moreover, the pig's trotters will be blood-colored and yellowish, so don't buy the larger and whiter trotters.