Chinese food | Braised pork trotters with Sichuan sauce [Exclusive]

Overview

School has started, and it’s back to the era of cooking + studying + lying down😶. Recently, my friends said that they miss the pig trotters I cooked during the summer vacation. This is simply the highest praise for my cooking skills! Well, your approval is deeply appreciated by me. If you like it, I will make it again for you~ Yeah! Fire at the slightest disagreement! Just do it! The braised pig's trotters I made this time are bright red, crispy and glutinous, with a lingering fragrance on the lips and teeth. It will hit your soft spot when it comes to flavor 😉 [Everyone is welcome to follow my WeChat official account - Baby Bear's Food Diary, and let my delicious food warm your heart and stomach❤️ (Scan the QR code to see the end of the article~)]

Tags

• hot dishes
• home cooking
• maternity
• winter recipes
• banquet dishes
• lunch
• cao guo
• cinnamon
• cooking wine
• doubanjiang
• dried chili pepper
• fennel
• garlic
• light soy sauce
• mushrooms
• old soy sauce
• onions
• pig's trotters
• soybean paste
• star anise
• tofu knot
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Required ingredients (see picture on the left)

   

2. 2 Add onion, ginger and cooking wine to the water and blanch the pig's trotters to remove the blood

   

3. 3 Take out the blanched pig's trotters, rinse them dry, apply dark soy sauce to color them, and let them sit for a while

   

4. 4 Put the well-colored pig's trotters into the oil pan and fry until golden brown on both sides

   

5. 5 Return to the pan and add oil. Stir-fry the rock sugar over very low heat. When it starts to bubble, add the pig's trotters and stir-fry evenly (pay attention to the heat, as the color will become heavier the more you stir-fry!)

   

6. 6 Add onions, ginger and garlic until fragrant

   

7. 7 Add various aniseed ingredients, dried chilies, Sichuan peppercorns, bean paste, and soybean paste and stir-fry. Then add cooking wine, light soy sauce, and dark soy sauce and stir-fry evenly.

   

8. 8 Heat water into the pot, add tofu knots and mushrooms, and bring to a boil over high heat

   

9. 9 Turn the pressure cooker to simmer for half an hour. Add salt and simmer for another twenty minutes or so.

   

10. 10 Finally, transfer to the wok and reduce the juice over high heat!

    

11. 11 Garnish with chopped green onion ~ you can really smell the fragrance through the screen! ! !