Boiling Spicy Hoof

Name: Boiling Spicy Hoof
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Trotters; 10g ginger; 1 tbsp Soy sauce; 1 short section shallot; 1 tbsp Cooking Wine; 1 teaspoon salt; 1 star anise; 20 Dried chili; 10g White sesame; 8g Sugar; 1 small piece Tangerine peel; 2 tablets Bay leaf; Some water

by Susuai Food

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

When the weather is cold, I always look forward to some warm, hot and addictive dishes to stimulate the taste buds and resist the cold. Therefore, I went home from get off work and quickly made a pot of boiling spicy hooves. In this weather, I gnawed on the salty and umami, soft but not greasy, spicy pork trotter, and drank a few cups of warm wine. It was really spicy. It's enjoyable, and it's not a mistake to avoid the cold. This season, friends may wish to make it. This [Spicy and enjoyable boiling hot hoof] is really excellent, even if it appears on the New Year's dinner table, it will make people addicted and cite chops frequently.

Boiling Spicy Hoof

1. Wash the pig's feet and cut into small pieces, blanch the pot with boiling water under cold water, and then submerge it in cold water to remove blood foam

2. Put the washed trotters in a pressure cooker, add sliced ginger and green onion, pour in soy sauce

3. Add cooking wine, salt and sugar separately

4. Put cinnamon, bay leaves and star anise in a pressure cooker and cook for 20 minutes. Put oil in another pot, add sliced ginger and green onion

5. Then put in the dried chili soaked in advance and sauté fragrant, pour in white sesame seeds and sauté until fragrant, pour in the red water of soaked chili to boil, and then put the trotters and stir-fry for a few times.

Tips:
1. When the pig's feet are blanched in boiling water, be sure to use a pot under cold water to get out the blood completely;
2. After boiling water, rinse with cold water, so that the taste of the pig's feet will be more Q;
3. Soak the dried chili in water in advance, after sauteing the chili, pour the red water of the soaked chili, so that the red oil can be stirred out and the flavor is stronger;
4. It is best to use a cast iron pot, so that it will keep the temperature for a long time, and the best is still boiling inside.