Braised pork trotters with yuba

Overview

Usually when I am too busy at work, I will stew a pot of meat for two meals, and stir-fry vegetables for each meal. This is one of them. Although it does not look very pleasing to the eye, it tastes good. I hope everyone will like it.

Tags

Ingredients

Steps

  1. Materials (shave, wash and chop pig’s feet into pieces)

  2. Cut the yuba into sections, rinse with water, drain and set aside. (The yuba is a little moist and needs to be fried.)

  3. Preheat the wok with oil, add the yuba in batches and fry until golden brown on both sides. Do not over fry.

  4. Prepare a plate of water and soak the fried yuba thoroughly.

  5. Preheat the wok without water or oil, add the pig's feet and stir-fry until the meat shrinks and the blood is gone. (This method makes the pig's feet taste better than using hot water to remove blood.)

  6. Remove the pig's feet and clean the wok.

  7. Preheat the wok with oil and stir-fry the flattened ginger segments until golden brown (it is said that the ginger skin is good for the body, so I kept it.)

  8. Pour in the pig's feet and stir-fry until oil comes out, splash in the rice wine and stir-fry until fragrant.

  9. Add seasonings and stir-fry (I only added a quarter of the brown sugar)

  10. Add the yuba and stir-fry for 3 minutes, then add water until it almost covers the pig's feet. I have a lot of yuba (because my son likes to eat more), so I need to add more water.

  11. Add a small amount of water to fermented bean curd and mash it with a spatula and simmer together (you can leave it out, but it tastes better if you add it.)

  12. I was in a hurry for time, so I used a pressure cooker. After the gas was released, simmer on high heat for 6 to 8 minutes, then turn off the heat. Wait for 15 minutes to release the air and open the lid of the pot to prevent the pig's feet from being overcooked and resulting in a poor taste. There was a bit too much juice, so the juice can be reduced over an open flame. (If you are using a casserole, the water should cover the pig's feet. Bring to a boil over high heat, then simmer until the juice is reduced, about 40 minutes.)

  13. This is one-half portion, a big pot, enough for two meals. (If you want to add green garlic or green onions, you can add them when the juice is reduced.)