Braised pork trotters

Overview

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Tags

• hot dishes
• home cooking
• chinese banquet
• maternity
• autumn recipes
• dinner
• famous dishes
• confinement
• tongru
• aged vinegar
• aniseed
• cinnamon
• dried hawthorn
• dried red chili pepper
• dried shiitake mushrooms
• old ginger
• old soy sauce
• pig's trotters
• potatoes
• rock sugar
• zanthoxylum bungeanum
• cumin seeds
• garlic
• salt

Ingredients

Steps

1. 1 Chop two pig feet into large pieces, blanch them in boiling water for 2 minutes to remove any blood foam, remove and drain and set aside.

   

2. 2 Soak dried mushrooms in warm water in advance

   

3. 3 Peel two potatoes and cut into cubes.

   

4. 4 Prepare spices.

   

5. 5 Add rock sugar to a cold pan with cold oil and stir-fry the rock sugar over low heat

   

6. 6 The rock sugar melts slowly and turns into caramel color. Be careful not to over-fry the rock sugar. If the rock sugar is over-fry, the texture will be slightly bitter.

   

7. 7 Then pour in the sugar color of the pig's feet and stir-fry for about 2 minutes.

   

8. 8 Then pour in all the spices on the plate: ginger, garlic, Sichuan peppercorns, chili, cinnamon, dried hawthorn, and cumin seeds and continue to stir-fry for 2 minutes to bring out the aroma of the spices.

   

9. 9 Add a spoonful of dark soy sauce for color.

   

10. 10 Add enough boiling water and potatoes to boil the pot again. Then transfer to the pressure cooker and press for 35-45 minutes. The degree of softness depends on personal taste.

    

11. 11 After turning off the heat, deflate the pressure cooker, open the lid, add a spoonful of vinegar, and cook on low heat for 8-10 minutes. The secret to making pig's trotters fat but not greasy is the last spoonful of vinegar!