How to stew pig s feet delicious, how to stew pig s feet delicious Introduction to how to stew pig s

Peanut stewed pig's trotters.

Preparation]: 1 pig's knuckle, 500 grams of peanuts with skin, 20 peppercorns, 8 star anise, 6 bay leaves, 10 grams of cooking wine, 10 slices of hawthorn (or 4 pieces of fresh hawthorn), 15 grams of ginger, 15 grams of garlic, 10 grams of soy sauce, 10 grams of dark soy sauce, 10 grams of chicken essence, 50 grams of rock sugar.

Production steps When buying pork knuckles, let the master cut them into small pieces, wash them at home, soak them in cooking wine for ten minutes to remove the foam, drain them and set aside.

2.The peanuts were soaked in water for half a day, about 5 hours.

3.Heat the oil in the pot, put the rock sugar into the low heat and slowly fry the sugar color, control the time and heat, turn the yellow-brown bubbles are basically OK, then add the pig's feet to stir-fry and color, and then add boiling water to boil after the end.

4.After boiling, turn to the casserole, and cook the peppercorns, star anise, hawthorn slices, bay leaves, ginger slices, and high heat.

5.After boiling in the pot, add the peanuts, turn to low heat and simmer for 3 hours, during which you should turn ** to avoid sticking to the bottom of the pot.

6.When it has been cooked for two and a half hours, add salt, soy sauce, garlic, dark soy sauce and chicken essence before cooking, and a delicious peanut pig's feet are ready.

The whole process seems complicated, in fact, it doesn't take much energy, the main thing is to simmer for a longer time, and this peanut stewed pig's feet, if you want to eat it without getting tired, the most important thing is to use peanuts as accessories, and also add hawthorn to relieve greasy, the combination of the two, the taste is more refreshing and delicious.

Tips Many people make peanut stewed pig's feet, and they encounter the situation that peanuts are not boiled. Soaking peanuts in advance can increase the softness of peanuts. In addition, the peanuts are also boiled for more than two hours, and the time is enough, so that the peanut stewed pig's feet are fragrant, and the rice and wine are delicious.

1.Half a pig's knuckle, please chop it into small pieces.

2.I didn't buy a few shallots, so I had to use garlic instead of 3Thinly sliced ginger and chopped green onion, star anise.

Preparation: 1Add a small amount of oil, a small amount of sugar, and melt the sugar into syrup over low heat. Stir-fry the pork knuckles until they change color. This is done for coloring.

2.Add the garlic and ginger slices and continue to stir-fry until fragrant. Add a small amount of salt during the period.

3.Add a bowl of boiling water and an appropriate amount of soy sauce, star anise. Wait for the water to boil and turn to the pressure cooker. Since it is not a soup, it should not be too much water.

4.Simmer for 20 minutes, during which the aroma will continue to waft out.

5.When the pressure cooker drops and the pot is boiled, the soup is almost dry. Serve on a plate and sprinkle with chopped green onions.

1. Ingredients: a pig's knuckle, rock sugar, cooking wine, green onion, ginger, star anise, Sichuan pepper, cinnamon, angelica, grass fruit, and red pepper.

2. Pig's feet, go to the trap and transport the hair, wash them, and chop them into pieces.

3. Boil water in a pot, add ginger slices, green onions, pour in a little cooking wine, put in pig's trotters, boil to remove the blood water, and float. Boiling water for three or four minutes is fine.

4. Remove the boiled pig's trotters and rinse them in cold water.

5. Put oil in the pot, put rock sugar, boil over low heat without hail, put in the drained pig's trotters, and stir-fry so that each piece of pig's trotters can be evenly dipped in sugar solution. Add the chili peppers, green onions, ginger slices, fry for a while, and add Wang Chaliang water.

6. Pour the pig's trotters and soup into the pressure cooker, add star anise, Sichuan pepper, cinnamon, angelica, grass fruit, bay leaves, dried hawthorn, and add enough water.

7. After the pressure cooker is steamed, press for half an hour. Open the lid and add salt to taste, then cook for another five minutes to reduce the juice.

Ingredients: pig's feet, peanuts.

Seasoning: green onion, ginger and garlic, soy sauce, cooking wine, spices (1 star anise, 1 cinnamon, 1 bay leaf, 1 tangerine peel), sugar.

Preparation: 1Soak the peanuts for three hours or more, and do not remove the peanut coat.

2. Wash the pig's feet, blanch them in boiling water with ginger slices and green onions, remove the blood and odor, and set aside.

3. Heat the pan, put a spoonful of sugar in the oil, cook over medium heat until the sugar turns brown, put down the pig's feet and stir-fry, wrap in the sugar, and then add the minced garlic, ginger and green onion and stir-fry until fragrant.

4Prepare a pressure cooker, put spices and garlic in the pot, then put the fried pig's feet into the pressure cooker, pour in water, soy sauce, cooking wine, sugar, about to drown the pig's feet, and finally pour in peanuts, cover the pot, and cook until the gas is out for 20 minutes.

5.Prepare a casserole. After the pressure cooker is finished, simmer for another 10 minutes, open the pressure cooker and pour all the pig's feet into the casserole, cover and simmer for more than half an hour.

Soft and glutinous bones, there are no bones left.

Braised : Braised evolved from burning. After the main ingredient of the stew is fried (or oily, or boiled in water), then put an appropriate amount of soup and seasonings and cover the pot tightly, and simmer the main dish over low heat.

There are red stew and yellow stew, and the cooking methods and ingredients of both are the same, but the seasoning is different. The soy sauce and sugar used in the red stew are more than the yellow stew. The red stew is dark red, and the yellow stew is light yellow.

Clean the hooves, chop small pieces, put cold water in the pot, put in the pig's trotters, and remove the foam after boiling.

Remove the pig's trotters and rinse them with hot water to control the moisture, put a little vegetable oil in the wok, and add sugar.

Stir-fry over low heat until the sugar turns golden brown, stir-fry the pig's trotters, add cooking wine and dark soy sauce and stir-fry to color.

Add green onions, ginger, garlic, Sichuan pepper, star anise, fennel seeds, bay leaves and stir-fry, add boiling water and simmer for 2 hours until the pig's trotters are soft and rotten, reduce the juice over high heat and add salt to taste.

Braised pig's trotters is a dish, the main raw materials are pig's trotters, and the auxiliary materials are cooking wine, green onions, ginger, star anise, etc. The cooking difficulty of braised pig's trotters is ordinary, and the taste is salty and fresh.

Stewed pork knuckle is a dish, the main ingredients for making pork knuckles, soybeans, dried chili peppers, etc., are delicious and nutritious. The pig's feet are unusually soft and rotten, the meat is ruddy and attractive, the sweetness is natural, and the sauce is rich. This dish is beneficial to increase appetite and nourish the skin.

The stewed pig's feet are fat but not greasy, the color is green and yellow, the smell has a strong grass and wood fragrance, and the taste is pure and natural.

Sweet and sour pork knuckle.

A pair of pork knuckles, a garlic radish with ginger, light soy sauce, dark soy sauce, sugar, a few pieces of rock sugar, shochu, white vinegar (aged vinegar).

Remove the pig's feet, cut them, fly the water first (quickly scald them in the boiling water, wait for the blood water, and the foam is cleared), and then rinse them fully with water, the time can be slightly longer, so that the stewed pig's feet will taste better.

Peel the radish, cut the hob into cubes, set aside, heat the clay pot and put the oil, first fry the ginger slices, and then put the pig's feet that have been flying water, slightly burst, rummage a few times, dip in the wine, add sugar, wait for the wine, the fragrance of the sugar rises, add light soy sauce, dark soy sauce, white vinegar, two or three rock sugar, burst it again, add an appropriate amount of water, cover the pot tightly, simmer for ten minutes on high heat, turn to fine fire and simmer for fifty minutes, the juice is thick and the fire is reduced.

Note: Because of this sweet and sour pig's feet, white vinegar (aged vinegar can also be used) to stew, and rock sugar is also put in, which will be drizzled faster, so the simmering time can be slightly shorter than other methods, pay attention to the beginning to put enough water, do not add halfway, the heat should be controlled, in case of dry water, try not to lift the lid of the pot many times, to inspect, simmer until the pig's feet are drenched, the juice is thick, that is, the fire is closed, but do not immediately open the lid of the pot, let the pig's feet in the state of leaving the fire, continue to simmer for a while (will not be dark, the taste is better).

If you like sour radish, you can also add radish (put it in and stew it together).

1. Braised pig's trotters.

Ingredients: 450 grams of pig's trotters, 38 grams of peanuts, 1 package of spices, a little coriander. 1 6 tsp monosodium glutamate, 19 g rock sugar, 1 tbsp soy sauce, 1 4 tsp sea mountain sauce.

Production: 1After the trotters are cut into pieces, they are scalded with water and removed.

2.Cook the pig's trotters, peanuts and spices together over high heat for 15 minutes.

3.Put the boiled braised pig's trotters in a large bowl and garnish with coriander.

Note: Haishan sauce is a sweet and spicy sauce with five flavors, and its raw materials are mostly five spices, sugar, vinegar, chili sauce, starch, etc.

2. Stewed pig's trotters with green onions.

Ingredients: 50 grams of green onions, 4 pig's trotters, appropriate amount of salt.

Production: Pluck the pig's trotters from the stakes, wash them, and cut them with a knife; Cut the green onion into sections, put it into the pot with the pig's trotters, add an appropriate amount of water and a little salt, first boil it with a fire, and then simmer it until it is cooked and rotten.

Efficacy: Nourishes blood and reduces swelling. It is suitable for blood deficiency, limb pain, edema, sores and sores.

3. Braised pig's trotters.

Ingredients: 750 grams of pig's trotters.

Seasoning: 13 grams of salt, green onion, 8 grams of ginger, 25 grams of sesame oil and cooking wine, 5 Sichuan peppercorns, 50 grams of rock sugar, 1300 grams of soup.

Production: 1Shave and wash the pig's trotters, chop off the tips of the claws and split them in half, boil them thoroughly in water and put them in cold water. Beat the ginger and green onion and set aside.

2.Heat a little sesame oil with a frying spoon, add rock sugar and fry it until purple, and then adjust the soup to light red.

3.Add pig's trotters, cooking wine, green onions, ginger, salt, peppercorns, remove the foam after the soup boils, burn the pig's trotters over high heat until the pig's trotters are colored, move to low heat and stew, and collect the thick juice.

Blanch the pig's feet in a pot under cold water, stir-fry the rock sugar to make the sugar color, pour in the pig's feet, pour in the water to cover the pig's feet, add the chili, star anise, ginger and garlic, light soy sauce and stew, and wait for the water to dry and collect the juice to eat.

I can nibble on a pot of pig's feet by myself.

Soft and glutinous bones, there are no bones left.

Soybean stuffed pig's feet:

1.Take star anise, Sichuan pepper, cinnamon, fennel, and bay leaves to make a large package.

2.Soak the soybeans overnight in advance, wash the pig's feet and chop them into pieces.

3.Put the pig's feet into the pot with cold water, skim off the foam after boiling, turn to low heat and cook for 10 minutes, turn off the heat and simmer for 10 minutes. Remove the pork knuckles and keep the stock for later use.

4.Heat the pan with cold oil, add rock sugar, green onions, ginger slices, cook over medium-low heat until the rock sugar melts into brown, add pig's feet to color, cook cooking wine and a small amount of light soy sauce, add soybeans, stir-fry evenly.

5.Add the broth to cover the pig's feet, add an appropriate amount of bean curd and bean curd juice, stir and mix well, put in the big packet, and add salt according to taste.

6.Bring to a boil over high heat and turn to low heat, cover the pot and simmer for an hour until the soup thickens, then bring to a boil over high heat to reduce the juice.

The practice of braising pig's trotters in sauce.

1.Prepare the materials.

2.Put the pig's trotters into boiling water and boil the blood water and remove them (do not cover the pot when the water is boiled to dissipate the fishy smell of the pig's trotters).

3.After the water is soaked, rinse the pig's trotters with cold water again and dry them (too cold water makes the pig's trotters taste more Q and tastier).

4.Pour an appropriate amount of oil into the wok, and add rock sugar to the temperature of the hot oil.

5.Boil until the rock sugar melts and bubbles and browns.

6.Pour in the pig's trotters and stir-fry to color.

7.Add bean paste, light soy sauce, dark soy sauce and cooking wine.

8.Stir-fry the trotters with the seasoning until they turn brownish-red.

9.Pour boiling water over 2 3 pig's trotters, add ginger, garlic cloves, green onions, star anise, cinnamon, bay leaves and cook together.

10.Bring the soup to a boil over high heat, remove the foam from the surface, cover and simmer over medium heat for about 40-50 minutes.

11.Until the pig's trotters can be easily pierced with chopsticks, and when the water is almost dry, add green peppers, chopped green onions, and a little salt to taste.