Weekend banquet dish - pork trotters with chopped pepper
Overview
When friends get together on weekends, pig's trotters are always an indispensable theme dish. I am used to the taste of braised pork in restaurants, so today I used Hunan’s traditional chopped peppers to make it. The chopped peppers you can buy in supermarkets in Beijing are salty in addition to being salty. The homemade pickled peppers are always picked in the autumn when the peppers are at their best. They are washed and placed in a large wooden basin, chopped little by little by hand, and changed over time in a sealed jar. As long as it can be made in the traditional way, the taste will be wonderful.
Tags
Ingredients
Steps
-
Materials are ready. Add chopped pepper according to personal taste. The fermented bean curd is made from southern white fermented bean curd.
-
After blanching the pig's trotters, put it in a pressure cooker and add 2 to 3 times the amount of water. Add ginger slices and a little cooking wine. The post-SAIC suppression should not exceed 15 minutes.
-
After pressing, remove and control the moisture. Reserve the soup for later use.
-
Make a fermented bean curd juice and mix the fermented bean curd with a little sesame oil until it tastes more fragrant.
-
Heat the wok and add peanut oil, maybe a little more oil. Sauté the garlic until fragrant.
-
Then add the pig's trotters and stir-fry. Because the pig's trotters are relatively moist, be careful about the oil when frying. Pour in the cooking wine and fermented bean curd juice.
-
Add the pig's trotter soup in the pressure cooker until it is level with the pig's trotters. Add pepper and a little sugar.
-
Finally, add an appropriate amount of soy sauce and chopped pepper, stir-fry evenly until the soup is reduced and it is ready to serve.
