Braised pork trotters

Overview

The braised pig's trotters are salty, fresh and soft, which is good for beauty.

When you buy the pig's feet, they are already cut, plucked and washed.
Put cold water into a pot, blanch the water over medium-low heat, wait for the water to turn off, rinse with clean water, and control the water.
Heat the frying pan without oil, place the pig trotters skin side down in the pan, fry over medium-low heat.
As shown in the picture, the skin of the pig's trotters is fried until golden brown, and then it is served. This is done to prevent the cooked pig's trotters skin from melting easily and make it taste more elastic and chewy.
Take a casserole and put the fried pig's feet in, add appropriate amount of green onions, ginger, star anise, cinnamon, bay leaves, Sichuan peppercorns, and rock sugar
Add an appropriate amount of water until the water level covers the pig's feet. Add an appropriate amount of dark soy sauce, light soy sauce, and cooking wine according to personal taste. Bring to a boil and simmer over medium-low heat for about four to fifty minutes.
The pig's feet are so soft that you can pierce them into the skin, flesh and tendons with chopsticks. Don't make them too rotten. If you cook them too much, the skin will melt away and it won't taste good. Once you are sure it is the desired heat, use high heat to reduce the juice, making it more colorful and thicker.
The house is filled with fragrance
Golden, soft and waxy, with strong bounce.