Braised pork trotters

Overview

In my hometown in the south, every time I eat pork trotters, they are stewed, and I am used to the light and bland taste. Unfortunately, as a northerner, my classmate Wang Jiji refused to eat any meat in the stew, so I started to make braised pork trotters, which tasted delicious. Maybe because I'm from Sichuan, I like it a little spicy. If you don't like spicy food, you can leave out the dried chili pepper

Tags

• hot dishes
• cooking wine
• dried chili pepper
• garlic
• ginger
• green onions
• light soy sauce
• old soy sauce
• pig's trotters
• rock sugar
• star anise
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Clean and blanch the pig’s trotters

   

2. 2 Rinse away the blood foam with running water

   

3. 3 Slice the ginger, shred the green onions, and pat the garlic with the back of a knife

   

4. 4 Put a little oil in the pot, add rock sugar and stir-fry over low heat until the sugar color turns out. Be sure to use low heat, as high heat will cause it to become scorched and bitter

   

5. 5 Add the pig's trotters and stir-fry until the pig's trotters are covered with sugar color

   

6. 6 Add light soy sauce

   

7. 7 Add cooking wine

   

8. 8 Add dark soy sauce, you can add dark soy sauce or not, because the sugar color is enough for coloring

   

9. 9 Put ginger slices, star anise, Sichuan peppercorns, and dried chilies into the spice box

   

10. 10 Put the green onions, garlic and spice box together, add water until the pig's trotters are covered, add salt, bring to a boil over high heat, transfer to the pressure cooker for 45 minutes, then return to the wok to collect the juice. If you like to eat more rotten food, you can take a longer time. If you don’t have a pressure cooker, it’s better to stew it in a regular pot over medium heat for two and a half hours.

    

11. 11 Finished product.