How to make braised pork knuckles delicious? How to make red stewed pork knuckles is delicious and s

In our lives, there are times when some meat is absolutely welcome. Some people say "no meat, no joy", so sometimes choose some delicious meat to cook because some meat dishes are very attractive.

The name of this dish is red stewed pig's trotters, I don't know if you've heard of it, in fact, this dish is also very simple, easy to make, and can be done in some very simple ways, although it may seem difficult, but I believe that everyone should be able to do it. Teach you to make red stewed pig's trotters, fragrant and rotten, fat but not greasy!

Name of the cuisine: Red stewed pig's trotters.

Ingredients for the preparation of the red stewed pig's trotters: two pig's feet, and some auxiliary dishes. For example:

Moderate amount of garlic, appropriate amount of red pepper, appropriate amount of bay leaves, appropriate amount of cinnamon, moderate amount of pepper, and then some seasonings are edible salt, edible oil, appropriate amount of monosodium glutamate, appropriate amount of shallots, appropriate amount of cooking wine, and appropriate amount of ginger.

Teach you to make red stewed pig's trotters, fragrant and rotten, fat but not greasy!

The specific method of red stewed pig's trotters:

The first step is to first prepare all the above ingredients, then clean the pig's trotters and keep them for later use, the onion should also be cut into small pieces, the ginger should also be cut into slices, the garlic should be removed from the skin first, and then stored for future use.

The second step is to boil the water in the pot, put in various condiments, such as onion, ginger, garlic, pepper, star anise, cinnamon, red pepper, soy sauce, monosodium glutamate, etc., and boil it over high heat At this time, its soup is very thick At this time, we can put the pig's trotters into the pot and stew together, because after the pot is covered, the fragrance inside is very strong and will not run outAt this time, the stuffy pig's trotters are absolutely firm. Simmer over medium heat for two hours, the dish is almost fully cooked, and after the soup is completely absorbed, you can see that the color of the stewed pig's trotters is very beautiful, and the red pig's trotters make it look appetizing, at this time, you can turn off the heat and put it on a plate to use.

A few simple steps to teach you how to make delicious red braised pig's trotters.

First of all, we clean the pig's feet, add cooking wine to the pot under cold water, cook for about 10 minutes, remove them, then heat the oil, put in the green onions, ginger slices, star anise dried chili, and then put in the appropriate amount of light soy sauce and dark soy sauce, and then put the protagonist into the pot and add the appropriate amount of salt, add water and simmer for about half an hour.

Blanch the pig's feet in a pot and remove them again. Heat the oil, put the pig's feet in, add a little light soy sauce, dark soy sauce and salt. Add an appropriate amount of water. Simmer for a while.

Wash and blanch the pig's feet, take out the blanched pig's feet and rinse them with water, put them in a pressure cooker, add pepper, star anise, bay leaves, cinnamon, ginger, dried chili, light soy sauce, dark soy sauce, cooking wine, salt, sesame oil, and finally add a can of beer, shake the pig's feet evenly, cover the lid and cook until the pressure cooker is steamed, and then cook for about 10 minutes.

It turns out that this braised pork knuckle is more delicious.

Red stewed pork knuckle is a traditional Chinese imitation closed only liquid food, fragrant, soft in the mouth, with high nutritional value, is a favorite food of many people. Below, let's share how to make braised pork knuckles, which is delicious and simple.

First of all, we need to prepare a pig's knuckle, ginger, green onion, cooking wine, bean paste, sugar, soy sauce, salt, star anise, cinnamon, Sichuan pepper and other ingredients. Clean the pig's feet and cut them into cubes for later use. **Later, pour in the oil, shallots and ginger and stir-fry until fragrant, then add the bean paste to fry the red oil, add the pig's feet to continue stir-frying, add an appropriate amount of cooking wine to blanch, turn on medium-low heat and simmer, add sugar, soy sauce, star anise, cinnamon, Sichuan pepper, simmer until soft and rotten, and then add salt to taste.

Secondly, there are several details that we need to pay attention to when making braised pork knuckles. When soaking pig's feet, soak them in blood water; Don't put too much bean paste when frying red oil, otherwise it will be too salty; The amount of salt added when seasoning should not be too much, so as not to exceed personal taste. In addition, if you feel that there is not enough water when simmering, you can add water in moderation to prevent the pig's feet from rotting.

Finally, let's taste this delicacy. Braised pork knuckle is the staple food with side dishes, which can be nutritious and appetizing, and has the effect of supplementing calcium, blood and strengthening muscles and bones after eating. The above production method refers to the simple and easy operation, which is a dish that is very suitable for daily cooking at home.

A few simple steps to teach you how to make delicious red braised pig's trotters.

Ingredients: 500g pig's trotters, green onion, ginger, star anise, 10 peppercorns, 2 tablespoons light soy sauce, half a tablespoon dark soy sauce, 1 tablespoon cooking wine, 1 tablespoon rock sugar, half a tablespoon sesame oil.

Method: 1Clean the pig's trotters, put water in the pot and boil the green onion and ginger, put the pig's trotters and cook for two minutes with the lid open, remove and rinse with cold water to cool down, and drain.

2.Stir-fry the sugar: Put a tablespoon of salad oil in a pan, put a tablespoon of ground rock sugar (wrap the rock sugar in a cloth and smash it), and cook over low heat until the rock sugar melts and the color becomes darker.

3.Pour in the blanched pig's trotters and stir-fry until they are covered with sugar.

4.Pour in two tablespoons of light soy sauce, half a tablespoon of dark soy sauce and stir-fry until the pig's trotters are all colored5Pour in a tablespoon of cooking wine and ginger slices and stir well.

6.Put one star anise and ten peppercorns into the tea bag, and put them in the pot at the same time as the green onions7Add enough water to cover the pig's trotters, turn the water to low heat, cover and simmer for two hoursOpen the lid and turn to high heat to collect the thick juice, pour some sesame oil and stir well before cooking.

Red stewed pig's trotters Ingredients: pig's trotters Seasoning: rock sugar, spices, peppercorns, green onions, ginger, soy sauce, cooking wine, salt, sesame oil.

Methods: (1). First, cut the pig's trotters in half, put them in boiling water to blanch them, change color, take them out, and rinse them with water.

2)。Cut the green onion into sections, slice the ginger and pat it loose with a knife. (3)。

Add sesame oil to the wok, heat it, and put in rock sugar, (generally put about 10 miles of rock sugar on four pig's trotters.) Burn until the rock sugar melts (4). Add Sichuan pepper, spices, after bursting the fragrance, add green onion and ginger, cooking wine, soy sauce, add pig's trotters, after stir-frying, add water to cover the pig's trotters.

5)。Once boiling, add salt to taste. (6)。

Cook over low heat until the pig's trotters are soft and rotten, enlarge the heat until the soup is thick, and then you can get out of the pot. Well, you can enjoy the fragrant braised pork trotters.

First of all, prepare the ingredients: pork trotters, salad oil, rock sugar, green onion, ginger, star anise, Sichuan pepper, cooking wine, light soy sauce, dark soy sauce, sesame oil. Specific production steps:

1. Clean the pig's trotters, put water in the pot and boil the green onion and ginger, put the pig's trotters and cook for two minutes with the lid open, remove them and rinse them with cold water to cool down, and drain; 2. Put a tablespoon of salad oil in a pot, put a tablespoon of ground rock sugar (the rock sugar is wrapped in a cloth and smashed), and cook over low heat until the rock sugar melts and the color becomes darker; 3. Pour in the blanched pig's trotters and stir-fry until they are sticky and full of sugar; 4. Pour in the light soy sauce and stir-fry the dark soy sauce until the pig's trotters are all colored; 5. Pour in cooking wine and ginger slices and stir well; 6. Put star anise and Sichuan pepper into the tea bag, and put it in the pot at the same time as the green onion; 7. Add enough water to cover the pig's trotters, turn the water to low heat and cover and simmer for two hours; 8. Open the lid and turn to high heat to collect the thick juice, pour some sesame oil and stir well before cooking.

Wash the pig's feet and put them in the pot to boil and take them out for later use, then put oil in the wok and fry the ginger, shallots, peppercorns, star anise, pour the pig's feet into it and fry again, then add five-spice powder, light soy sauce and dark soy sauce and stir-fry evenly, put it in the pressure cooker and add an appropriate amount of water. Then simmer for about half an hour, add salt and chicken essence to taste, and a delicious red stewed pork knuckle is ready.

The steps to make braised pork knuckles.

1. Blanch the pig's feet, wash off the foam, remove the pot to control the water, and set aside.

2Put a little oil in a pan and fry the sugar.

3. After the sugar is fried, pour in the pig's feet and stir-fry (be careful when pouring the pig's feet, be careful that the oil splashes out).

4. After stir-frying well, add green onions, ginger and garlic and stir-fry until fragrant, pour in cooking wine and dark soy sauce, and stir well.

5Add an appropriate amount of water, pour in all the remaining ingredients, add an appropriate amount of salt and chicken essence, and put it on the fire to boil.

6. After boiling, boil for another 5 minutes, then transfer to the outer pot, buckle the pull ring, cover the lid of the outer pot, and then return the stewed pork knuckles to the pot to collect the juice.

8. The soup can be thickened, and it does not need to be too dry.