Braised pork trotters with black beans
Overview
The first time I ate my mother’s braised pig’s trotters with black beans, I fell in love with this dish. Pig trotters are rich in collagen, which can enhance the toughness and elasticity of the skin. This time I had a little trouble making braised pig trotters with black beans. I ran out of black beans at home, so I went to the store to buy them. I saw a kind of black beans called American black beans in the store. I thought they were just from a different place of origin, so I bought a pack. When I made it today, I discovered that it is different from the black beans we usually eat. The black beans we usually eat are green when peeled off, and they are called green-core black beans. I gained new insights. Since the taste was different, I had to go to the store and buy the original green kernel black beans.
Tags
Ingredients
Steps
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Cut the pig's trotters into pieces, blanch them in water, then rinse them with cold water and set aside
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Put the black beans into a hot pot and stir-fry until part of the black bean skin cracks. Then pour water into the pot to submerge the black beans. Discard the blackened water and set aside the black beans
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After the pot is heated, add ginger slices and pig's trotters and stir-fry for a while
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Pour the pig's trotters and ginger slices into the casserole, add black beans, light soy sauce, star anise and water, bring to a boil over high heat, then turn down to low heat and simmer for an hour and a half. Stir occasionally while simmering to prevent the pig's trotters from sticking to the bottom of the pot
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Done!
