Green pepper pork knuckle skin
Overview
How to cook Green pepper pork knuckle skin at home
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Ingredients
Steps
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pig feet, use a steel brazer to remove the hair, then soak in cold water for 20 minutes. After 20 minutes, use a hard brush to remove the branding. Cut the pig's feet into two and then chop them into large pieces for storage. Pour cold water into a pot, bring to a boil over high heat and blanch thoroughly, remove and wash in cold water.
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Put the washed pig's feet into a stew pot, add an appropriate amount of salt, star anise, cinnamon, bay leaves, wild pepper and soaked wild pepper water, dried chili peppers, thick ginger slices, green onion sections, white pepper and an appropriate amount of Huadiao wine, and add an appropriate amount of water to cover the pig's feet, bring to a boil over high heat, then reduce to low heat and simmer for 90 minutes.
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After 90 minutes, take out the pig's feet and cool them down. When it is not completely cool, remove the bones from the pig's trotters (you only need one pig's trotter for 4 people), then cut the boneless pig's trotters into cubes and set aside.
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Appropriate amount of small green peppers, remove the stems of the green peppers, cut into green pepper rings and set aside. Soak appropriate amount of millet pepper, cut into pepper rings and set aside. Appropriate amount of garlic seeds, smash and set aside.
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Heat the pot, remove the oil, add garlic and pickled wild pepper, and sauté over high heat until fragrant. After sautéing until fragrant, add small green peppers and stir-fry until they change color, then add the pig's trotter skin, add an appropriate amount of white pepper, dark soy sauce and chicken essence, scoop in a spoonful of pig's trotter soup, and stir-fry evenly over high heat. Stir-fry until the pork trotter soup is almost dry, then turn off the heat and take up the pot.
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Finished product pictures
