Braised pork trotters
Overview
Ingredients: 1 pig's trotter (large size) 1 tablespoon of oil 1 tablespoon of rock sugar 2 small pieces of salt 1 teaspoon of light soy sauce 1 tablespoon of dark soy sauce 1/2 teaspoon of water 1 large bowl (about 400ml) 2 slices of ginger 1 star anise 1 dried chili 2 pieces of chicken essence 1/2 teaspoon
Tags
Ingredients
Steps
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Boil water first
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Cut the pig's trotters into small pieces, boil water in the pot, add the pig's trotters, turn off the heat after the water boils again, pick up the pig's trotters, rinse away the foam with cold water, and control the moisture
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Pour oil into the pot, heat over low heat until the oil is 50% hot, add rock sugar, continue to simmer over low heat until the rock sugar melts and turns into caramel color
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Drain the pork trotters, turn to high heat, and stir-fry until the skin turns golden brown
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Add salt, light soy sauce, and dark soy sauce, and stir-fry constantly to coat the pig's trotters with the sauce
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Pour in water, enough to cover the pig's trotters, add ginger slices, star anise, and dried chili peppers, bring to a boil over high heat, cover, and simmer over low heat for about 1 hour
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After the pig's trotters are soft and rotten, open the lid, turn to high heat to reduce the juice, until the soup is thick, add chicken essence. Tips: Drain the pig's trotters in advance to remove the blood and fishy smell. Pick them up and rinse them with cold water. The cold and hot ones will make the pig's trotters taste better. When frying the sugar color, use low heat until the rock sugar melts and turns into caramel color. Avoid overheating and the caramel will burn. The bitter taste will come out; after adding the seasoning and water, you can directly simmer it in the pot over low heat, or you can move it to a casserole and simmer over low heat, which is more time-saving and will take about 40 minutes; when the pig's trotters are soft and can be easily poked through with chopsticks, you can turn to high heat to collect the juice.
