Braised pork trotters

Overview

Braised pig's trotters is a home-cooked recipe. The main raw material is pig's trotters. It tastes fragrant, rich and palatable, fat but not greasy. The collagen protein in pig's trotters can be converted into gelatin during the cooking process, which can bind a lot of water, thereby effectively improving the body's physiological functions and the water storage function of skin tissue cells, preventing premature skin wrinkles, and delaying skin aging; pig's trotters are good for frequent limb fatigue, leg cramps, numbness, and digestion. It has certain auxiliary effects on patients with tract bleeding, hemorrhagic shock and ischemic encephalopathy. It can also help the growth and development of teenagers and slow down the rate of osteoporosis in middle-aged and elderly women. Pig's trotters are rich in collagen, which can promote fur growth and prevent progressive muscular dystrophy, coronary heart disease and cerebral hemorrhage.

Tags

• private kitchen
• shandong cuisine
• maternity
• children
• old man
• autumn recipes
• lunch
• braised sauce
• onions
• pig's trotters
• rock sugar
• ginger

Ingredients

Steps

1. 1 Cut the ginger into shreds, cut the green onion into strips and set aside on a plate.

   

2. 2 Wash the pig's trotters in clean water, cut into small pieces and put them in a pot. Put boiling water, 5g of green onions and 5g of ginger in the pot and boil for 2 minutes. Remove and drain.

   

3. 3 Heat the salad oil in a pan, add rock sugar or white sugar, stir-fry over low heat until it melts and becomes darker in color, then stop the heat.

   

4. 4 After the pot cools for a while, add the pig's trotters (oil will splash out if the pot is hot, hygiene and safety are very important), turn on low heat, add the remaining ginger and green onions, and stir-fry until the pig's trotters are covered with sugar.

   

5. 5 Add the stewing sauce (can be added or subtracted according to personal taste), and add about 1000ML of boiling water.

   

6. 6 After boiling (it starts to smell fragrant), cover the pot and simmer over low heat for about 2 hours until the juice is reduced. At this time, the soup should be very small and thick. You can stop the heat and take out the pot. It will be fragrant.