Pork trotters with pickled pepper

Overview

Pig's trotters generally have a greasy feel, so my daughter doesn't like it when I use it to stew soup. However, she likes it very much when it is stewed and used to make garlic flavor. This time I soaked it in pickled pepper water. It is a little spicy, especially refreshing and chewy. I like the taste of pickled pepper, so don't miss it. 2 slices of ginger, 2 spring onions, 1 tablespoon of cooking wine, 1 tablespoon of cold soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of white vinegar, 30 grams of pickled pepper, 5 grams of Sichuan peppercorns, 20 grams of minced garlic, half a teaspoon of refined salt

Tags

• side dishes
• common dishes
• meat dishes
• hunan cuisine
• old man
• winter recipes
• lunch
• balsamic vinegar
• cooking wine
• light soy sauce
• minced garlic
• pickled pepper
• pig's trotters
• refined salt
• zanthoxylum bungeanum
• ginger
• green onions

Ingredients

Steps

1. 1 Chop the pig's trotters and wash them.

   

2. 2 Add ginger and scallions into a pot, boil water, and blanch.

   

3. 3 After blanching, wash with warm water, then put it into the pressure cooker, add a little salt, and press for 20 minutes.

   

4. 4 Prepare the minced garlic and pickled peppers, and chop a few pickled peppers.

   

5. 5 Cut cucumber into small pieces.

   

6. 6 Add minced garlic, minced pickled pepper, balsamic vinegar, and light soy sauce to the seasoning bowl and mix well.

   

7. 7 Add pickled pepper and Sichuan peppercorns to the pot and bring to a boil.

   

8. 8 Add the pressure cooker-pressed pig trotters, bring to a boil, and turn off the heat.

   

9. 9 Put it into a bowl, soak it with the soup for 1 or 2 hours, or put it in the refrigerator for longer.

   

10. 10 Or take the pig's trotters out of the pot and mix well with the seasoning and enjoy.