Pork trotters aspic

Overview

Pork trotters jelly is the leftover soup from cooking spiced pork trotters. It is usually frozen in the refrigerator and added a little when marinating or making stuffing for steamed buns. This time the refrigerator was too full. I felt it was a pity to throw it away, so I used a pig's trotter to remove the bones and make it into aspic. The finished product was very chewy and chewy.

Tags

• cold dishes
• home cooking
• northeastern cuisine
• winter recipes
• boil pig trotter soup
• braised pork buns
• cooking wine
• dried chili pepper
• onions
• pig's trotters
• sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Clean three pig trotters and cut them in half.

   

2. 2 Soak in water to remove the smell.

   

3. 3 Pour cold water into a pot to blanch the blood foam, then rinse with hot water.

   

4. 4 Put it into a pressure cooker, add water that just covers the pig's trotters, green onions and ginger.

   

5. 5 Boiled meat buns: 30 peppercorns, 1.5 aniseed, 1 small piece of cinnamon, 3 bay leaves, a pinch of fennel seeds, appropriate amount of chili pepper segments. Suggestion: Put the spices into a cloth bag and take them out when you take them out of the pot, which is very convenient.

   

6. 6 20ml of cooking wine. Bring to a boil over high heat, then reduce heat and simmer for 30 minutes.

   

7. 7 Add appropriate amount of salt. Braised pork should have a little more salt.

   

8. 8 Add 2g of sugar, uncover the pot and continue cooking for 15 minutes, turn off the heat. Remove the ingredients from the soup and soak the pig's trotters in water to soak in the flavor (only one of the three pig's trotters will be used to make jelly. The other two are going to be roasted pig's trotters, so soak them in the flavor).

   

9. 9 After letting it dry, the oil will form an oil film on the surface of the broth. Use a spoon to gently scrape it off. Scrape off the grease and the aspic will be refreshing and not greasy.

   

10. 10 Remove the bones from a pig's trotter and cut it into small pieces.

    

11. 11 Put the broth and pork trotters into the pot and bring to a boil.

    

12. 12 There will be foam on the surface, use a spoon to remove it. If you like the texture extra chewy, cook it longer.

    

13. 13 Pour the cooked broth into a basin, let it cool naturally, then put it in the refrigerator (no need to go into the refrigerator if it's cold), remove it from the mold after freezing.

    

14. 14 Slice or dice, as thick or thin as you like. I'm cutting it into pieces! Eating it is more than addictive😃.

    

15. 15 Make a dipping sauce with minced garlic, chili oil, and balsamic vinegar. Decorate the surface of the aspic with a cucumber cutter. The dipping sauce can also be poured directly onto the aspic.