Braised pork trotters
Overview
Bright red in color, spicy in the mouth, soft and glutinous, not greasy, and full of collagen.
Tags
Ingredients
Steps
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Soak the pig's trotters for a while and wash away the blood.
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Put an appropriate amount of water in the pot, put the pig's trotters in, and pour in an appropriate amount of white wine to remove the fishy smell (cooking wine is also acceptable).
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Boil the water and skim off the foam.
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Continue to blanch for about eight or nine minutes.
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Remove the pig's trotters and wash away any foam with warm water.
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Put an appropriate amount of corn oil and rock sugar in the pot.
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Cook over medium heat until the sugar melts, then turn to low heat and continue to simmer.
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Boil until maroon red.
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Pour in the blanched pig trotters.
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Stir-fry until evenly coated with sugar color. Some of the sugar color will solidify when it cools down, it doesn't matter, continue to stir-fry until a beautiful sugar color appears on the pig's trotters.
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Pour in onion, ginger, Sichuan peppercorns, star anise, cinnamon, bay leaves, and dried red pepper.
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Stir fry until fragrant.
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Season with appropriate amount of light soy sauce, dark soy sauce and oyster sauce.
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Stir-fry to coat evenly.
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Pour in an appropriate amount of water, because it will simmer for an hour and a half, so you must add enough water.
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Bring to a boil over high heat.
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Reduce heat and simmer for an hour.
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Simmer for an hour and add appropriate amount of salt to taste. There is sufficient moisture at this time.
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Turn to medium heat. (The firepower depends on the condition of your own soup)
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While simmering, reduce the juice.
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After about half an hour, the soup is almost gone and turn off the heat.
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Sprinkle with scallions and serve.
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Finished product.
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Finished product.
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Finished product.
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Finished product.
