Braised Pig's Trotters with Red Dates and Peanuts-bruno Multi-function Stew Pot

Name: Braised Pig's Trotters with Red Dates and Peanuts-bruno Multi-function Stew Pot
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Trotters; 8 pcs Red dates (dry); 1 piece Broccoli; 1/2 bowl peanut; 5g salt; 1 piece Scallion; 3 slices ginger; 2-3 pieces Cinnamon; 5g Soy sauce; 2 tablets Bay leaf; 5g crystal sugar; Some star anise; 1 tsp Cooking Wine

by Boa sauce

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Pig's trotter refers to the feet (hooves) and calves of pigs, and it is also called Yuantou in China. In the Chinese world, trotters are one of the parts of pigs that are often eaten by people, and there are many different cooking methods. Trotter is rich in collagen and has a lower fat content than fatty meat. It can prevent and treat skin wrinkles, enhance skin elasticity and toughness, and has special significance for delaying aging and promoting the growth and development of children.

Braised Pig's Trotters with Red Dates and Peanuts-bruno Multi-function Stew Pot

1. Material preparation: Wash peanuts and red dates, peel and slice ginger, prepare star anise, bay leaves, cinnamon, rock sugar, etc., cut Beijing spring onion into sections.

2. Chop the pig's trotter into small pieces, adjust the BRUNO multi-function simmering pot to MED, put it in boiling water and scald for 4 minutes, then remove it, rinse off the surface foam with cold water for use.

3. Add a little peanut oil, ginger and spring onion until fragrant.

4. Add star anise, bay leaves, cinnamon, peanuts, and red dates.

5. Put the hot pork knuckles into the pot and pour the cooking wine.

6. Pour the light soy sauce.

7. Pour in the dark soy sauce and rock sugar and stir well, then add an appropriate amount of water and put it in the pot.

8. Turn the BRUNO multi-function simmering pot to LOW and simmer for 40 minutes.

9. After collecting the juice, turn the BRUNO multi-function braising pot to OFF, pick the broccoli florets, add an appropriate amount of salt and oil in the water to blanch them, then place them around the plate, and put the boiled trotters in the middle.