Braised pork trotters
Overview
Yesterday I suddenly wanted to eat pig's trotters, but I had always stewed pig's trotters at home and had never tried braised pork. I saw a lot of homemade ones, so I went to buy them early in the morning. It was my first braised pig's trotters, and it was a success. The pig's trotters were soft, glutinous and delicious. I gave myself 95 points. Haha, I still have 5 points for my upper body
Tags
Ingredients
Steps
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Ingredients: Pig trotters (skinned and cut into pieces at the vegetable market) soybeans (soaked for 3 hours)
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Ingredients: McCormick’s five-spice powder, star anise, ginger, peppercorns and kaempferol
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Blanch the pig's trotters in the pot to remove the fishy smell. Be sure to open the lid so that the smell of the pig's trotters can dissipate. I changed the water twice in total. After blanching the water, immediately add cold water. This will make it cooler, and it can also wash away the scum and grease
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After cooling, drain and add soy sauce and oyster sauce to color in advance. I am afraid that the color will not be good if I fry the sugar, so I marinate and color in advance
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Fry sugar, I forgot to buy rock sugar == Use white sugar, heat oil for 5 minutes, add sugar and stir-fry over low heat until caramel color
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When I wrapped the pig's trotters in sugar, I turned the heat on too low and the sugar hardened when it got cold. Dear friends, you can turn it up slightly, but not too big and it will become mushy. After coloring, add soy sauce, ginger slices, star anise and other seasonings and stir-fry.
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Add water to cover the pig's trotters and bring to a boil over low heat for half an hour
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After half an hour, add the soybeans, then add an appropriate amount of salt, sugar and MSG. If the color is not enough, add some soy sauce and cook for an hour
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Add MSG and chicken essence to taste before serving
