Braised pork trotters
Overview
The recipe I uploaded last fall failed even though I uploaded it three times. Now turn it out and pass it on again, and wait for autumn to post autumn fat.
Tags
Ingredients
Steps
-
Wash the pig's trotters and cut into small pieces. Prepare some marinade.
-
Blanch the pig's trotters in a pot.
-
After the water is boiled, the blood in the pig's trotters will boil out.
-
Remove the pig's trotters and rinse away the blood foam with warm water. Clean the remaining pig hair again.
-
Heat the pan with cold oil and add rock sugar.
-
Wait for the rock sugar to melt over low heat.
-
Add the pork trotters and stir-fry.
-
Add appropriate amount of dark soy sauce and stir-fry until coloured.
-
Boil the pig's trotters with water. Wash the marinade and put it into the rice cooker, pour in the pig's trotters and soup, and add less salt. If the soy sauce is strong, you can add no salt here. Make sure the soup is not salty, as I feel it will become saltier as it cooks. You can add salt later to make it lighter.
-
Try to cover the pig's trotters with the soup. Cover and place on the cooking stage. Open the lid and observe in the middle to prevent the pig's trotters from sticking to the pot. It is ready when the pig's trotters are soft and can be inserted with chopsticks. Taste for saltiness. My pot is small and it took about 40 minutes to cook.
-
Pour the pig's trotters and remaining soup from the rice cooker into the stir-fried stocks. If the pig's trotters are a little bland or light in color, you can add a little salt or dark soy sauce and stir-fry. High heat will thicken the soup.
-
The final product. The braised soy sauce my dad bought was so colorful that it was different from the dark soy sauce I used before. The color is slightly darker. I like to eat pig's trotters that melt in my mouth, so the stew is quite bad.
