If you want to cook pig s trotters to a crispy finish, what are the tips you need to pay attention t

What are the tips for cooking pig's trotters until they are crispy?

The pig's trotters stewed for three hours without breaking the stew, I can tell you for sure that there is definitely something wrong with this pig's trotters, normal pig's trotters only need to be stewed for more than an hour, if you stew in a pressure cooker, it only takes twenty minutes, it seems that the pig's trotters you bought are very problematic.

The pig's trotters were stewed for three hours and did not rot for the following reasons.

The trotters of old sows or culled breeding pigs.

Now the pig trotters sold on the market, there are many old sows or pig trotters of eliminated breeding pigs, such pig trotters are difficult for us to distinguish, it is not obvious from ordinary pig trotters, unless it is a professional, can be distinguished. Because the growth cycle of old sows and breeding pigs is very long, so their meat quality is older, it is difficult to stew, normal pig's trotters are easy to stew, and this kind of old sow and breeding pig's trotters, even if you stew for five or six hours, it is difficult to stew them, and there is an unpleasant smell after stewing, and the taste is also very poor.

Imported inferior refrigerated liquid pig trotters.

Before the Spring Festival, I went to our local farmers' market to buy New Year's goods, and saw a company selling frozen pig trotters, the pig's trotters looked big and white, and very clean, and there was no pig hair on the skin, so I asked him, this is the first early pig's trotters, and the eldest brother who sold the goods said: This is the pig's trotters of the stupid pigs he collected in the countryside, with quality and quantity, and it is absolutely delicious. To be honest, I rarely buy frozen trotters, but I was really attracted by them, so I bought two.

When I got home, I cleaned up the pig's trotters and stewed them, but they didn't stew for five or six hours, so I just let them feed the dogs!

Later, I went to the farmers' market to look for this pig trotter seller, but I didn't find it, and I heard from the vendors around me that he was selling inferior imported frozen pig trotters, and I couldn't eat them at all, although the pig's trotters looked tempting, but in fact they were deceptive. Although I was fooled, I fortunately didn't eat such pig trotters, and since then, I have known that the kind of pig's trotters that are very large and clean in appearance are inferior imported pig's trotters.

If the pig's trotters have been stewed for three hours and have not been stewed, then simply don't eat them, they must be bad pig's trotters, even if they eat such inferior pig's trotters, it is not good for our body, and the next time we buy pig's trotters, we should pay more attention.

If you want to cook the pig's trotters until they are crispy, you can add some hawthorn to break down the protein in the meat, or use a pressure cooker. When stewing, it must be on the lowest heat and simmer in a cast iron pot for two hours.

If you want to cook the pig's trotters crispy, it is best to boil them over high heat, and then simmer them slowly over low heat.

If you want to stew the pig's trotters until they are crispy, first clean the pig's trotters and chop them into small pieces. Put it in a pressure cooker and press it for half an hour and it will be very bad.

First of all, it must be on fire, so that it will be more flavorful, the taste will be more tender, and the meat quality of the pig's trotters will be more delicate, very delicious, and it will melt in your mouth.

After the pig's trotters are chopped, soak them in cold water for a while. After soaking, the blood in the pig's trotters can be squeezed out, which is conducive to removing the fishy smell. After making tea, blanch the pig's trotters, and the taste of the pig's trotters will be stronger.

When the water is soaked, pay attention to the cool water. The thicker the soup, the better the tone and flavor of the trotters. If you don't have a pressure cooker, you can put it in a stone pot and simmer for more than an hour.

This will take a long time, but it will take some time to get the soft and glutinous taste.

In the case of stewed pig's trotters, the water must be lukewarm or boiled. You can't add cold water, otherwise the pig's trotters are very easy to shrink when they are cold and hot, and there is also firewood. In addition to boiling water, adding a little beer sprinkle is conducive to removing the fishy smell, and you will not feel tired when eating; Let's prepare the stewed pig's trotters in advance.

Prepare a serving of pig's trotters in advance. Since the bones of pig's trotters are relatively hard and difficult to chop, in the case of our pig's trotters, it is best for merchants to cut them into small pieces immediately. Prepare the appropriate salt, a piece of ginger, 1 2 green onions, appropriate dried chili, cinnamon, star anise, vegetable oil, 10 old rock sugar, appropriate light soy sauce, dark soy sauce, and oil consumption.

Next, let's start making pig's trotters together.

Put the prepared trotters in a bowl, put some water and salt, and wash them. Then put it aside to soak for 10min, soak all the blood in the pig's trotters, so that the pig's trotters have no fishy smell at all. Next, everyone chops some ginger, green onions and dried chili.

Next, put the cinnamon and star anise in this seasoned bowl. Many good friends like to put Chaotian pepper in the case of stewed pig's trotters, but here I want to tell you that the first thing that can't be put in stewed pig's trotters is Chaotian pepper, because the taste of Chaotian pepper is very choking, and it is easy to cover the umami of pig's trotters themselves. Therefore, do not put the pepper in the case of making pig's trotters later.

After 10 minutes, let's clean the trotters. After cleaning, everyone can throw away the blood, and then change the cold water to wash it again, so that the pig's trotters will be clean. Everyone fished them out and immediately put them into the pot, added an appropriate amount of cold water to the pot, and boiled the blood foam in the pig's trotters on the big fire.

Everyone put the pig's trotters in the pot and stir-fry for a while, until the pig's trotters are colored. After the pig's trotters are colored, add the star anise that is prepared, and then quickly stir-fry and stir-fry to show the characteristics of all the ingredients, add a small amount of light soy sauce, oil consumption, and dark soy sauce, and stir-fry again to carry out coloring. Once the soup is boiling, add a spoonful of salt to enhance the base, cover and simmer for 30 minutes.

After half an hour, turn to high heat to reduce the juice. After a minute, turn off the heat and take it from the pan.

You can put the pig's trotters in a pressure cooker, add an appropriate amount of water, add the pig's feet and salt, cover the pot and cook for half an hour, and then simmer in the pot for 10 minutes.

The pig's trotters are super soft and rotten, the first choice is to wash the pig's trotters and soak them in water for 10 minutes, soak all the blood in the pig's trotters, and don't put peppercorns in the stewing process.

After steaming in a pressure cooker, the pig's trotters are soft and rotten every other year, and they melt in the mouth, making it a dish suitable for all ages.

First of all, using a pressure cooker to cook pig socks can quickly make the pig's feet rotten, but this practice also brings some not very good problems, and the taste of the cooked pig's feet will not be so good. In fact, boiling pork knuckles with hawthorn can quickly make the pig's feet soft, and the same can have the same effect as papaya and black vinegar.

Extended Information: Nutrition Facts.

Pig trotters contain more protein, fat and carbohydrates, and contain calcium, phosphorus, magnesium, iron, vitamin A, vitamin D, vitamin E, vitamin K and other beneficial components. It is rich in collagen and contains cholesterol.

Pig's trotters"Nutrient content (refers to the amount in 100 grams of edible food).

Calories (kcal) 259, thiamine (mg), calcium (mg) 33

Egg white matter (g), riboflavin (mg), magnesium (mg) 5

Fat (g) Niacin (mg) Iron (mg), Carbohydrate (g) 0, Vitamin C (mg) 0, Manganese (mg) 001

Dried pig's trotters. Dietary fiber (g) 0, vitamin E (mg) 001. Zinc (mg).

Vitamin A (mcg) 35, Cholesterol (mg) 192, Copper (mg).

Carotene (mcg), potassium (mg) 54, phosphorus (mg) 33

Retinol equivalent (mcg), sodium (mg) 101, selenium (mcg).

Skill 1: In the process of stewing pig's trotters, if the water is about to dry up halfway, add water to heat the water, and do not add cold water, otherwise it will make the pig's trotters fishy and hard, and no matter how you stew, you can't stew it.

Tip 2: Do not add salt at the beginning when stewing pig's trotters, be sure to wait until the pot is boiling before adding salt, otherwise it will be difficult for pig's trotters to stew.

Skill 3: If you want the pig's trotters to be stewed rotten and fragrant, you can add some vinegar and hawthorn during the stewing process, both of which can help the pig's trotters stew quickly, and can also improve the taste of the pig's trotters, so that the pig's trotters will not taste too greasy, and it is recommended that you use black vinegar, the taste will be more fragrant.

When stewing pig's trotters, you can put a few hawthorns, or put them in a pressure cooker to be easy to rot.

If you want to boil pig's trotters. Rotten. Then use a pressure cooker. Generally boiled. It cooks badly in 15 minutes.

I think that if you want to eat pig's trotters quickly, you can use a pressure cooker for about half an hour, and you will definitely be able to eat until your mouth will rot soon.

First of all, blanch in advance, and add an appropriate amount of hawthorn, tangerine peel, and soybeans when stewing, and the heat should be very good, and the time should be enough, so that the pig's trotters are very soft and rotten; The skill that needs to be mastered is to boil it over high heat first, and then change to low heat and slow cooking when stewing, and be sure to add soybeans, which can make the pig's trotters soft and rotten quickly.

If you want the pig's trotters to be stewed softly, you should use a pressure cooker, you can fry them with oil before stewing the pig's trotters, so that you can force out the fat in the pig's trotters, and it will be more fat but not greasy.

If you want the pig's trotters to be stewed fat but not greasy, then you should simmer it slowly over low heat when stewing, and it should be simmered slowly over low heat for about half an hour, so that it will be very delicious; When making pig's trotters, the most important thing is to simmer over low heat, and strictly control the fire not to be too big, so that it will be very delicious.

I think you should blanch it in advance to soften it, and then use a pressure cooker to add a lot of water to cook for about half an hour. It is usually cooked in a pressure cooker or simmered over low heat.

Is pig's trotters delicious and hard to cook soft? Teach you a trick, without a pressure cooker, you can quickly cook soft and delicious.

1. Stew with hawthorn slices.

The meat can be cooked quickly, and when stewing pig's trotters, put 3 hawthorn slices in every 500 grams of meat, which can quickly re-cook and taste.

A: It's more delicious. 2. Roast pig's trotters with vinegar. When roasting pig's trotters, adding a little vinegar can make the protein in the pig's trotters easy to be absorbed by the body, and make the glia in the bone cells decompose phosphorus and calcium to increase the nutritional value. At the same time, it can also promote the ripening of pig's trotters. Therefore, it is good to roast pig's trotters with vinegar.

The practice of stewed pig's trotters:

1. Wash the pig's trotters and cut them into small pieces.

2. Blanch the pig's trotters with boiling water, then put them in a pot and add an appropriate amount of water.

3. Pour the yellow sauce into a small bowl, then add a small amount of rock sugar, ingredients, bay leaves, Sichuan peppercorns, and thirteen spices to make a sauce, and steam for 20 minutes.

4. After the sauce is steamed, put tomatoes, onions, shallots, coriander stalks, and coriander root into the pot, and then put in the mixed sauce and simmer together for 45 minutes.

When staying, adding a small amount of vinegar to it can make the pig's trotters more susceptible to rotting.

Put a small glass of vinegar · It is better to have a pressure cooker. It's going to rot a lot...

Put 2-3 cicadas to molt, and the time can be halved!

Many people like to eat pig's feet, stewed a pot of pig's feet is also good, eat crispy and chewy, without losing nutrients, if you usually eat more pig's feet, it is good for the skin, pig's feet contain a lot of collagen, delicious and beautiful ingredients, who sees who likes, so you can add a stewed pig's feet to your recipe. Pay attention to the way when making stewed pig's feet, otherwise the pig's feet will become hard and will not taste, and there will be a fishy smell, so it will be difficult to swallow, resulting in an embarrassing scene and bad consumption. Today I will share with you the practice of stewed pig's feet, and its skills of stewed pig's feet, there are 3 skills to be memorized, in the future, stewed pig's feet according to the method, will definitely make the pig's feet crispy and delicious, so delicious that you can't stop at all, interested friends come and learn!

The pig's feet are cleaned, after washing, chop a small piece, soak in water for at least an hour, and when soaking, you have to change the cold water several times, in order to get rid of the blood in the pig's feet, if you have enough water at the beginning, the blood is not clean, resulting in a big smell of stewed pig's feet, so it is important to do this step more. Next, put the pig's feet into the pot, add a certain amount of cold water, boil, boil for two or three minutes, skim off the white foam, and then scoop up the pig's feet, put them in warm water to clean the surface, and drain the water. Prepare some seasonings, cut green onions, slice ginger, and then prepare some spices, star anise, cinnamon, some condiments, dried red peppers, light soy sauce, dark soy sauce, white sugar, and beer sprinkles.

Wok oil, after shooting, put in some old rock sugar or white sugar, simmer to fry the sugar, and then change from sugar to lemon yellow, immediately put the pig's feet into the pot and quickly stir-fry the color, the sugar color is very important, the pig's feet are bright and delicious. After coloring, add ginger slices, green onions, ginger and garlic, dried red peppers, star anise, cinnamon, stir-fry well, then add some light soy sauce, dark soy sauce, and beer, pour in the water flow that has not passed the pig's feet, cover the lid, simmer and bring to a boil, and simmer.

The ordinary pot must be boiled for three hours, boiled until the pig's feet are crispy, and then sprinkled with appropriate edible salt, turn on the high heat to collect the juice, more and more thick juice, you can turn off the heat and put it out, you can also put the pressure cooker to stew and cook crispy, pour back to the frying pan to fry the sugar, which saves time and effort. When stewing pork knuckles, these 3 skills should be memorized, and after grasping, the pork knuckles will be crispy and flavorful, refreshing and not greasy! Pay special attention to these tips:

First: when stewing pig's feet, you can't stew directly into the pot, or you have to do one more step, after the pig's feet are chopped, put them in water to soak for some time to release the blood, and then after the water, the pig's feet will become no fishy. Second:

When stewing pig's feet, it is best not to use cold water, it is best to use warm water or boiling water, otherwise it will be hot or cold, which will also cause the pig's feet to bite and not rot, and after spilling beer, it can get rid of the fishy smell of the pig's feet. Third: When stewing pork knuckles, it is not necessary to put edible salt in the morning, otherwise the protein of the pig's feet will be coagulated, and the stewed pork knuckles will not be crispy, and the taste will be moderate, and the taste will be too salty.