The method and ingredients of stewed pig s feet, the home cooked practice of braised pig s feet

Braised pig's trotters. <>

Today I will teach you to make a red stewed pig's trotters, the pig's trotters are red and bright in color, fat but not greasy, and delicious and fragrant. What are you waiting for, let's do it together

Ingredients: 2 pig trotters.

5 grams of oil, 30 grams of green onions, ginger and garlic.

Star anise: 3 pcs.

Sichuan pepper 3 grams.

3 bay leaves.

Cumin 3 grams.

5 grams of salt 20 grams of cooking wine.

Dark soy sauce 5g.

Fuel consumption 15 grams.

Ground white pepper 5 grams.

20 grams of caster sugar.

Water starch 10 grams.

3 grams of sesame oil.

The practice of braised pig's trotters.

Split the trotters in half horizontally and chop into small pieces.

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Pig's trotters are boiled in a pot under cool water, put 15 grams of green onion and ginger, 10 grams of cooking wine, skim off the foam after the water boils, and remove the pig's trotters for later use.

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Add a little oil to the pot, turn the heat to medium, add 20 grams of rock sugar, fry until the jujube is red, add the pig's trotters and fry evenly.

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After the lust, add 15 grams of green onions, ginger and garlic, 3 star anise, 3 grams of cumin, 3 grams of Sichuan pepper, and 3 bay leaves (if you don't like it, you can leave it out) and add water, 10 grams of cooking wine, 5 grams of dark soy sauce, 15 grams of oil, 5 grams of salt, and 5 grams of pepper.

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After adjusting the taste, bring to a boil on high heat, reduce the heat to low, cover the pot and simmer for 2 hours.

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After 2 hours, turn off the fire and take out the pig's trotters for later use, take out the ingredients in the pot, green onion and ginger, boil the soup in the pot, hook 10 grams of water starch, put 3 grams of sesame oil, and pour the hooked sauce evenly on the top of the pig's trotters.

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Tips: Blanch the pig's trotters, be sure to pot under cold water, which can better remove the blood foam.

Ingredients: pork trotters, beer, star anise, cumin, bay leaves, cinnamon, green onion and ginger, dark soy sauce, cooking wine, salt, dried chili peppers, rock sugar.

1. Prepare the raw materials, and let the meat stall owner chop the trotters directly into small pieces.

2. Wrap star anise, bay leaves, cumin and other fine seasonings with gauze.

3. Put the pig's trotters in a pot under cool water, put in cooking wine and bring to a boil over high heat, skim off the foam and cook for 3 5 minutes and remove it.

4. Remove and drain.

5. Heat the oil in a pan and add the dried pig's trotters, green onion and ginger, dried chili, rock sugar and other seasonings.

6. Fry until the rock sugar melts, the green onion and ginger are fragrant, the pig's trotters are slightly colored, pour in cooking wine to remove the smell, and add dark soy sauce to adjust the color.

7. Add dark soy sauce and stir-fry over low heat until the pig's trotters are colored, add beer to cover the pig's trotters, and add some hot water if the beer is not enough.

8. Bring to a boil over high heat.

9. After boiling, pour into a casserole or saucepan and add the seasoning packet.

10. Reduce the heat to low and simmer for about 1 hour.

11. After the pig's trotters are soft and rotten, add salt, pick up the green onion and ginger and other seasonings, and turn to high heat to reduce the juice.

12. Until the soup is thick, turn off the heat.

Pig's trotters are rich in nutrients and collagen, which is conducive to accelerating metabolism and delaying the aging of the body. The soft and glutinous pig's trotters have a special taste of toughness, which is also liked by many people.

<> material. Ingredients: 1 pig's knuckle, appropriate amount of peanuts;

Excipients: 1 star anise, half a tangerine peel, 7 garlic, 4-5 ginger slices, soy sauce, salt, a little sugar.

Braised pig's feet with peanuts.

Wash the pig's feet, shave the hair, and chop the pieces (you can ask the butcher to do this for you).

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Boil the pig's feet with boiling water to remove the blood.

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Put all the ingredients, peanuts and pork knuckles in a pressure cooker, add an appropriate amount of water, a little soy sauce, sugar and salt, and simmer for half an hour. However, there is a disadvantage of using a pressure cooker, that is, the seasoning should be precise, because if it is cooked and then tasted, it will have to be reheated. In fact, the pig's feet should be delicious, and it is better to cook them in a clay pot, and it is also convenient to season.

It's just that everything has advantages and disadvantages, and the clay pot has to be boiled for two or three hours before the pig's feet are soft, and it takes a lot of gas.

Braised pig's trotters with black fungus mushrooms.

Supplement collagen Pig trotters are rich in protein People who lose fat can eat more, and black fungus can detoxify and will not look greasy when done together.

Ingredients: pig's trotters, black fungus, mushrooms, ginger, light soy sauce, dark soy sauce, oyster sauce, vinegar, cooking wine.

Steps: Step 1: Blanch the trotters and wash them.

Step 2: Marinate ginger, cooking wine, light soy sauce, dark soy sauce and oyster sauce for half an hour.

Step 3: Soak the black fungus two hours in advance and wash it for later use.

Step 4: Soak the mushrooms two hours in advance and wash them for later use.

Step 5: Drain the oil at the bottom of the rice cooker.

Step 6: Spread the black fungus mushrooms.

Step 7: Spread the pig's trotters and pour the marinade over them.

Step 8: Close the lid and press the meat button.

Step 9: About half an hour is it.

Step 10: Pour into a wok over high heat to reduce the juice.

Step 11: Let's eat.

Tips: If you like to be a little sour, add a little more vinegar when you collect the juice.

From the food world, Brother Bao is a foodie's work.

1.Handle the pig's trotters, chop them into small pieces, put cold water in the pot, put in the pig's trotters, and remove the foam after boiling.

2.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.

3.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.

4.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.

1. Clean and chop two pig's feet into small pieces.

2. Boil the pig's trotters in a pot of boiling water and blanch the blood foam.

3. At the same time as blanching the pig's trotters, pour water into the casserole and boil it together, and put the blanched pig's trotters into the casserole with a clamp to clean the foam.

4. Boil the casserole again, release the soy sauce, dark soy sauce, salt, pepper, green onions, ginger slices, peppercorns, star anise, rock sugar, red wine, cover the lid, and simmer over low heat for three hours.

5 When the time comes, stew the pig's trotters.

6 Serving.

The preparation and ingredients of braised pork knuckles are as follows:

Ingredients: half a pig's trotter, 1 bowl of peanuts, 1 piece of cinnamon, 1 spoon of cooking wine, 2 spoons of dark soy sauce, 1 piece of ginger, 6 dried chili peppers, 1 spoon of soy sauce, appropriate amount of salt, 1 bay leaf, 1 star anise.

Step 1: Soak a small bowl of peanuts in water for 1 hour in advance.

Step 2: Half a pig's knuckle and chop it into small pieces.

Step 3: Prepare the ingredients: a large piece of ginger, 6 dried chilies, a piece of cinnamon, a piece of bay leaves, and a star anise.

Step 4: Put pork knuckles in a pot under cold water and pour in a spoonful of cooking wine. Bring to a high heat and cook for another two minutes. Remove the pig's feet, wash them and drain them.

Step 5: Heat the pan without oil, put the pig's feet on medium heat and stir until fragrant, and fry until browned.

Step 6: Pour in the ingredients, a spoonful of dark soy sauce, a spoonful of light soy sauce and a pinch of salt, and stir well.

Step 7: Pour in the soaked peanuts and stir well.

Step 8: Add water until it almost overflows the pig's feet, bring to a boil over high heat, and transfer to the electric pressure cooker.

Step 9: Select the Cook button. When the time is up, continue to cover and keep warm, and simmer for half an hour.

Step 10: Transfer to a casserole, reduce the juice over medium heat, and slowly cook until the juice is slightly dry.

The home-cooked recipe for braised pig's feet is as follows:

Tools Ingredients: pork knuckles, ginger slices, green onions, cooking wine, light soy sauce, dark soy sauce, rock sugar, salt, etc.

1. Cut the pig's feet into chunks for later use, slice the ginger and cut the green onion into sections.

2. Blanch the cut pork knuckle orange in boiling water, boil for 1-2 minutes, then remove and drain, rinse with water to remove blood and impurities.

3. Add an appropriate amount of cooking oil to the hot pan, add ginger slices and green onions and stir-fry until fragrant, add pork knuckles and stir-fry evenly. Then add cooking wine and stir-fry evenly to make the pork knuckle pieces evenly flavored.

4. Put the fried pork knuckles into a casserole or pressure cooker, and add enough water to make the water surface slightly higher than the pork knuckles. Add an appropriate amount of light soy sauce, Laozhou Zhiyuan soy sauce, rock sugar and a pinch of salt, and stir well. Simmer slowly in a casserole over low heat for 2-3 hours, or 15-20 minutes in a pressure cooker on medium high pressure.

5. Simmer until the pig's feet are soft and rotten, and then collect the juice until the soup thickens, and the concentration can be adjusted according to personal taste. Finally, put the stewed pork knuckles on a plate and sprinkle some chopped green onions or coriander as garnishes to enjoy the stewed pork knuckles.

The home-cooked recipe for braised pig's feet is as follows:Main ingredients: pork knuckle, ginger, garlic, winter vegetables, cooking wine, soy sauce, southern milk, brown sugar, five-spice powder, dark soy sauce.

Main tools: knives, bowls, colanders, pots, pressure cookers, chopsticks, spatula, water.

1. Wash the pork knuckles and chop them to the appropriate size.

2. Boil water in a pot, add ginger slices and cooking wine, and blanch the pig's feet. Then use a colander to remove the pig's feet and wash them.

3. Pour the soy sauce, southern milk, brown sugar and five-spice powder into a bowl and stir well with chopsticks.

4. Heat the oil in the pan, add the pig's feet, and fry the surface until slightly yellow.

5. Turn on medium heat, put ginger slices, garlic pieces, and winter vegetables in the pot, and fry until fragrant.

6. Pour in the stirring sauce and stir-fry evenly with a spatula. Then add half a bowl of water and dark soy sauce, stir-fry evenly and turn off the heat.

7. Put all the pork knuckles and sauce into the pressure cooker, and turn on the maximum heat to the pressure cooker.

8. Five minutes after gassing, turn to low heat and cook for 20 minutes.