Braised pork trotters
Overview
Pig's trotters are said to be a beauty product. As long as it can be eaten, there is no beauty effect in the column. Let's really focus on its taste. It is soft, glutinous and fragrant, and it is delicious when eaten
Tags
Ingredients
Steps
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First boil water and wash your feet
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Sauté ginger slices, star anise and cinnamon in oil, then lower the heat to avoid bitterness
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Pour in the pig's trotters, stir-fry, and then add the secret seasoning to make the color of the pig's trotters look better
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The secret seasoning is here. Maltose is used as sugar color. I made this maltose myself. I will learn how to make it later. It is very simple, but time-consuming
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Then continue to stir-fry the maltose over low heat until it is evenly coated on the pig's trotters, add soy sauce, and continue to stir-fry over low heat until the pig's trotters are colored. At this time, pour in two spoons of vinegar. Don't worry, the vinegar will evaporate during the stewing process and you will not get the sour taste. The role of vinegar here is to make the pig's trotters taste waxy
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Pour in the hot water and start simmering. Next, everything will be left to time. Where did the time go? It was all stewing the pig's feet in the pot. . . . .
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Cook until the pig's trotters start to become soft and rotten, add salt, and add dried chili peppers when it is almost out of the pot. If you add the dried chili peppers too early, the spiciness will be lost, so add it when it is almost out of the pot to make it spicy enough. Then, why am I so long-winded? It's really time to put it out of the pot. Sprinkle some green onions
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Move your chopsticks, what are you waiting for
