How to make the pig s trotters delicious, how to make the pig s trotters delicious

There are many delicious ways to make pork trotters, and the following is a delicious smoked pork knuckle method:

The ingredients are as follows: 4000 grams of pork knuckle, 50 grams of Sichuan pepper, 50 grams of star anise, 50 grams of tangerine peel, 3 grams of cinnamon, 4 grams of fennel seeds, 4 grams of angelica, 4 grams of sand ginger, 5 grams of sand kernels, 100 grams of soy sauce, 100 grams of salt, 100 grams of cooking wine, 100 grams of sugar, 300 grams of green onions, 50 grams of ginger, 5 grams of black tea, 25 grams of sesame oil.

Here's how:

Remove the bones of pork knuckle, soak in cold water for 8 10 hours, scrape off the mud and residual hair on the skin, boil it in boiling water and wash it with cold water, add 8000 grams of water and meat bags to the pot (50 grams of pepper, spices, tangerine peel, 3 grams of cinnamon, 4 grams of cumin, angelica, and kaempfera, and 5 grams of sand kernels).

As well as soy sauce, salt, cooking wine, 100 grams of green onions, ginger slices, skim off the foam after boiling, put in the elbow meat, and then weigh it on the slow fire after boiling and take it out, wipe off the oil foam, and put it on the grate.

Sprinkle sugar and tea leaves in the pot, put the whole green onion, put the elbow grate in the pot, cover the pot tightly, burn the pot for about 3 minutes until the pot is smoking, and smoke the pot for 3 4 minutes. When removed, apply sesame oil to the skin of the elbow to add shine and fragrance.

Pork trotter vinegar Directions:

1. Boil the pork knuckles to remove the blood and wash them. Cut the ginger into large pieces and flatten them, and fry them in a pot with the pork knuckles (oil-free).

2. When the oil starts, add whole garlic, dried chili soy sauce and half a vinegar and bring to a boil.

3. Add water to cover all the ingredients, cook until the pig's trotters are eroded, add sugar, try the taste, and add vinegar if it is not sour enough.

Pork trotters and soybean soup.

Method: 1. Blanch the pig's feet in boiling water and wash them. Soak the soybeans in water for 40 minutes.

2. Put soybean pork knuckle ginger slices in the pressure cooker and cook for 20 minutes. Cook for an extra hour without a pressure cooker.

3. Add chopped green onion and season to eat.

Stewed pork feet with peanuts.

Method: 1. Wash the pig's feet, cut them with a knife, put them in the pot, add peanuts, salt, green onions, turmeric, rice wine, and water.

2. After boiling with a fire, switch to a simmer until cooked and rotten, and eat as much as you like.

Braised elbow Method:

1. Soak your elbow in clean water to clean the blood. Use a disposable razor to clean the fur from the outer skin and set aside.

2. Put the elbow into the basin, evenly coat the elbow with dark soy sauce, and let it stand for 10 minutes.

3. Add rock sugar to the oil pan, stir-fry, add bay leaves, anise, and cinnamon and stir-fry to bring out the fragrance of the ingredients.

4. Put the elbows in the pan and stir-fry. While stir-frying, the soup is drizzled on the skin, and the skin of the elbow is red and attractive.

5. After the sugar color is good, add the green onion and ginger slices and stir-fry for a while.

6. Add enough water, completely fill the elbow, put it in the seasoning box, and until it is crispy.

Summary. 5. The fifth step, after cooking, take out and put it on the plate, cut the green pepper into small sections, cut the millet into small sections, cut the green onions into small sections, sprinkle the pig's trotters on the shoulders, burn oil in the pot, 90 degrees, collar the pig's trotters, and sprinkle with shallots to decorate.

Hello dear! We are glad and honored to answer your questions as follows; How to make pig's trotters delicious is as follows;

1. In the first step, remove the fishy smell of the pig's trotters, put ginger slices, shallots, cooking wine, a little salt, boil for 15 minutes, remove the water, and prick the meat with a toothpick.

2. The second step is to color with braised soy sauce and smear it 3 times, 3. The third step is to fry the hoofs at an oil temperature of about 60 degrees, fry them until golden brown, and fry them slowly over low heat.

4. The fourth step, heat the oil in the pot, put in the grass fruit, star anise, Shannai stupid bush orange, Sichuan pepper, old ginger, garlic, spicy sauce, stir-fry until fragrant, add a little salt, add water to boil, put in the hoof, Xiao Zheng socks with the fire and simmer for 3 hours.

3. The third step is to fry the hoof at a temperature of about 60 degrees, fry it until golden brown, and fry it slowly over low heat!

4. Four steps of the first cover pie, heat the pot at oil temperature, put in the grass fruit, star anise, Kaempfera, pepper, ginger, garlic, spicy sauce, stir-fry until fragrant, add a little salt, add water to boil, put in the hoof of Shenhe pig Xiaoxiang, simmer for 3 hours.

5. The fifth step, after cooking, take out and put it on the plate, cut small pieces of plum next to the green pepper, cut small pieces of millet spicy, cut small sections of green onions, sprinkle the pig's trotters, burn oil in the pot, 90 degrees, collar the pig's trotters and bury them late, and sprinkle them with liquid shallots.

Here are some tips; When frying the hooves, fry them until even, so as not to affect the appearance and taste!

The home-cooked braised pork trotters are delicious.

Ingredients: 1 pig's trotters, a pinch of salt, 10 grams of caster sugar, 1 piece of cinnamon, 10 star anise, 50g Sichuan pepper, 2 dried chili peppers, 5 grams of cooking oil, appropriate amount of ginger slices, 2 shallots, appropriate amount of cooking wine, appropriate amount of light soy sauce and dark soy sauce.

1. Defrost a pork knuckle and melt it in cold water.

2. After boiling the ice water, make a few cuts with a knife on both sides to facilitate the flavor, blanch the blood foam in the pot for 10 minutes under cold water, remove and wash, and wipe the water dry with kitchen paper.

3. Put a little oil in the wok, and there is no way to fry the sugar color without rock sugar at home. Dry pork knuckle fried on all sides until puff pastry, this step was not photographed. Add all the condiments and boiling water to the saucepan, add the pork knuckle, do not add oil, and simmer on medium heat for about 2 hours.

4. This is about half an hour, continue to simmer.

After about an hour, you can dry up the soup and get it out of the pot It's so fragrant It is simply an artifact with rice, soft but not rotten, fat but not greasy. It's not dry at all, it's not firewood, it's juicy.

Ingredients: pig's trotters, white kidney beans, ginger, cooking wine, salt. Soak the white kidney beans in advance for at least 2 hours.

Wash the pig's trotters and chop them into pieces. Boil the pig's trotters, boil the cooking wine for another 1-2 minutes, remove and wash. Crush a large piece of ginger.

Put the kidney beans, ginger and sleepy Danlu pig's trotters into a casserole, bring to a boil over high heat, medium heat for half an hour, then turn to low heat and simmer for 1 and a half hours, after stewing, put an appropriate amount of salt in Wang Qing, sprinkle with chopped green onions. <

Ingredients: pig's trotters, white kidney beans, ginger, cooking wine, salt.

Soak the white kidney beans in advance for at least 2 hours.

Wash the pig's trotters and chop them into pieces.

Boil the pig's trotters, boil the cooking wine for another 1-2 minutes, remove and wash.

Crush a large piece of ginger.

Put the soaked kidney beans, ginger and pig's trotters together in a casserole, bring to a boil over high heat, mix for an hour on medium heat, then turn to low heat and simmer for 1 and a half hours, add an appropriate amount of salt after stewing.

Remove the part and sprinkle with chopped green onions. Late stool.

<>1.Clean up the elbows, add the green onion and ginger with a pinch of salt, and cook in a pressure cooker until almost cooked through.

2.Pull the bones out.

3.Put green onions, ginger, garlic, peppercorns and peppercorns in another pot to burst the fragrance, put rock sugar, soy sauce, salt, bay leaves, nutmeg, put the elbow in, add the soup that just cooked the elbow, and the soup just did not pass the elbow.

4.Once boiling, simmer over medium heat to absorb the flavor.

5.When there is only about a small bowl of soup left, remove from the heat.

6.Prepare a sturdy, small plastic bag of food, wait for the elbow to cool, put it in the plastic bag, and pour the rest of the soup into the middle of the elbow.

7.This step is crucial, which is to press the elbow in the plastic bag until it can no longer be pressed, and then tie the bag tightly.

8.Put it in the freezer compartment of the refrigerator, take it out after a while, and eat it by slicing.

Pork knuckle, snow mountain soybeans, green onion section, Shao wine, ginger, Sichuan salt.

Preparation method: scrape and wash the pork knuckle, sew everything along the bone, put it in the soup pot and cook thoroughly, remove the elbow bone, put it in the casserole with pork bones, put it into the original soup of the boiled meat, add enough at one time, put the green onion section, ginger, and Shao wine to boil on the fire; Wash the snow peas, put them in a boiling casserole and cover them tightly, move them to a slight heat and simmer for about 3 hours, until the meat skin is rotten with chopsticks.

Features: The soup is milky white, the snow pea powder is white, the pork knuckle is soft and palatable, the original flavor is overflowing, and the aroma is overflowing.

Characteristics: Jujube red color, thick and mellow fragrance.

Put the wok on the hot fire, add the peanut oil, put in the elbow meat when it is hot, and remove the elbow when it is fried to persimmon red. Dissolve the elbow into an elephant eye block with a stealing knife, smear it with sugar, put it in a bowl with the skin side down, add soy sauce, salt water, green onion segments, ginger slices, and half a spoonful of clear soup, steam it in the basket, take out the green onion segments, ginger slices, and put it on the pot mat. Put the pot on the fire, add the soup, add cooking wine, monosodium glutamate, and salt water, and put the pot holder into the cherry blossom system before the grill.

The meat is thick with juice, put it into the grill plate, and pour the remaining juice on the elbow.

The red chop elbow has been degreased twice, and it has been really fat but not greasy, thin but not firewood. It is the first choice for greedy people who are afraid of fat.

Characteristics: The color is brown and yellow, the meat is crispy, sweet and salty.

Blanch the pork knuckle and take it out and wash it, put it in a bowl, remove the bones, mix the soy sauce and yellow sauce and spread it on the elbow, put it in a hot oil pan, fry the skin side down until golden brown, remove and drain the oil. Put a little oil on the heat in the wok, add green onions, ginger slices, star anise and yellow sauce, soy sauce, clear soup, refined salt, put in the elbows and pour them out, move to low heat and simmer for 10 minutes, turn the elbows over, and drain the soup when the stew is cooked. Put it in a large bowl, pour in the original soup of the stewed elbow, steam it in the cage for 20 minutes, and drain the original soup out of the cage when it is cooked.

Then buckle the elbow into the large bowl, put the original soup on the fire and thicken it with wet starch, add Shao wine, pepper oil, and pour it on.

Method: 1. Put the elbow in boiling water and boil for a while to remove the blood.

2. Pour a small amount of oil into the pan, stir-fry the peppercorns and star anise. Then put your elbows on both sides and fry for a while. Add a lot of soy sauce, a small amount of sugar, stir-fry for coloring, and add an appropriate amount of salt. (It's no problem to have more, next to dinner).

3. Change a large pot and add enough water at one time (the more the merrier) to cook! First the big fire, then the low fire, and after two hours it will be ok!

1. Braised hoof, a Kunshan specialty, put the pig's trotters in water and put in various seasonings to cook slowly. Tender and delicious.

The hoof learns to do this, soft and rotten and deboned, fat but not greasy and thin but not firewood, and learns to show a hand to the banquet.

The hoof learns to do this, soft and rotten and deboned, fat but not greasy and thin but not firewood, and learns to show a hand to the banquet.

3. Let's start with the ingredients you need:

1200 grams of pig's trotters, 150 grams of small greens, 10 grams of ginger, 5 grams of green onions, 3 grams of cinnamon, 2 grams of star anise, 1 gram of dried chili, 1 grass fruit, 3 bay leaves, 10 grams of southern milk, 20 grams of rock sugar.

The hoof learns to do this, soft and rotten and deboned, fat but not greasy and thin but not firewood, and learns to show a hand to the banquet.

4. Slice half of the ginger and mince it in half. Put cold water in the pot, blanch the hooves in the pot, add ginger slices, cooking wine, boil and boil to remove the foam. Then put the blanched hooves into the pressure cooker.

The hoof learns to do this, soft and rotten and deboned, fat but not greasy and thin but not firewood, and learns to show a hand to the banquet.

5. Then put in the amount of water that overflows the hoof, then put in 30 grams of dark soy sauce, 20 light soy sauce, 5 grams of hoisin sauce, 5 grams of oyster sauce, 10 grams of high liquor to remove the smell, add Beijing onions, star anise, cinnamon, dried chili, grass fruits, bay leaves, ginger slices, cover the pot and bring to a boil over high heat, and cook over medium-low heat for another 40 minutes.

The hoof learns to do this, soft and rotten and deboned, fat but not greasy and thin but not firewood, and learns to show a hand to the banquet.

6. Burn the hoof until it is crispy, and the inserted movement means that it is crispy. After the pot is dry, pour in 15 grams of soybean oil, and add rock sugar to boil the sugar when the oil temperature rises to 50% hot. Boil the rock sugar until it bubbles like this, then add it to the hooves and stir-fry, and pour the sugar color over the hooves to color.

The hoof learns to do this, soft and rotten and deboned, fat but not greasy and thin but not firewood, and learns to show a hand to the banquet.

7. At this time, put in minced ginger, 10 grams of dark soy sauce, 20 grams of light soy sauce, 3 grams of hoisin sauce, 6 grams of soybean paste, pour 5 grams of high liquor into the side of the pot to remove the smell, then put in 1500 grams of water, boil over medium and low heat and simmer for 30 minutes. Cook for 10 minutes and then add the milk. Putting Nan milk can not only make the color of the dish more red and bright, but also increase the fresh flavor of the hoof.

The hoof learns to do this, soft and rotten and deboned, fat but not greasy and thin but not firewood, and learns to show a hand to the banquet.

8. Add a little pepper and pour the soup on the hoof again to make it taste. Burn boiling water in a pot outside the forest, put in 5 grams of salt and a little oil, put in the small greens and blanch them for two minutes, take out the pads and decorate the dishes at the bottom of the plate, neutralize the greasy of the hooves, and then put the hooves into the plate and pour the soup on them. In this way, a plate of braised round hooves with bright red color and very soft and rotten flavor is ready.

The hoof learns to do this, soft and rotten and deboned, fat but not greasy and thin but not firewood, and learns to show a hand to the banquet.

9. Everyone can eat it. It is a good food therapy for the elderly, women, surgeons, and people with blood loss.

The easiest way to make a pig's trotter is as follows:Ingredients: 1 pig's trotters, 20 grams of rock sugar, 2 spoons of cooking wine, 100 grams of rice wine, 2 slices of ginger, 2 Moling green onions, 2 star anise, 1 cinnamon

1 grass fruit, 3 bay leaves, a little pepper, an appropriate amount of dried chili pepper, and a little salt.

Step 1: Fresh pig's trotters, let the merchant chop into small pieces, soak in cold water for half an hour, pot under cold water, add a spoonful of cooking wine, and boil ginger slices.

Step 2: Remove and rinse well, and control the water.

Step 3: Prepare condiments.

Step 4: Put a little oil in the pot, put rock sugar, and boil over low heat to bring out the sugar color.

Step 5: Pour in the pig's trotters and stir-fry evenly.

Step 6: Along the edge of the pot to a spoonful of cooking wine.

Step 7: Add the condiments in Figure 3 and stir-fry over low heat to bring out the spice flavor.

Step 8: Stir-fry for about 2 minutes, then pour in light soy sauce and dark soy sauce.

Step 9: Add rice wine.

Step 10: Continue to stir-fry on the small stool for about two minutes, so that the pig's trotters can fully absorb the aroma of rice wine.

Step 11: Pour in boiling water, a little salt, not over the pig's trotters, the water is about 3 cm higher, and put the green onion knots.

Step 12: Bring to a boil over high heat, skim off the foam, turn to medium-low heat and simmer for about an hour.

Step 1About 5 hours, if the meat is stewed, taste the taste, see if salt is added, you can reduce the juice on high heat, if not, continue to stew until the skin can be gently poked in with chopsticks. Remove from the pan.