Braised Pig's Trotters with Red Lees

Name: Braised Pig's Trotters with Red Lees
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1500g Trotters; 120g Red lees; 180g Cooking Wine; 3 tsp salt; 2 tsp Chicken Essence; 3 slices Sliced ginger; Some crystal sugar; Some Shimizu; a little pepper

by Fengyi Painting

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Braised pig's trotters with red lees is a common dish on our table, and it is also served every time when guests come to our house.
Braised pig's feet with red glutinous rice are full of red glutinous water. They are not greasy or fishy, plump and delicious, and the skin is refreshing and tender. Chinese medicine believes that pig's feet are flat, sweet and salty, and are a kind of delicious dishes and a "good medicine" for curing diseases. The rich collagen in trotters is the most important protein component in tendons, ligaments and connective tissues, which has the effect of beautifying and nourishing the skin.
When red glutinous rice meets delicious ingredients, behind the familiar taste is the local taste in our memory. No matter how far we go, in the taste buds, only the taste of home is the most familiar and strongest.

Ingredients

1500g Trotters
120g Red Lees
180g Cooking Wine
3 tsp Salt
2 tsp Chicken Essence
3 slices Sliced Ginger
Some Crystal Sugar
Some Shimizu
a little Pepper

Braised Pig's Trotters with Red Lees

1. First blanch the pig's feet in the water, pour an appropriate amount of water into the soup pot, and put the washed pig's feet in the pot.

Braised Pig's Trotters with Red Lees recipe

2. Add 2 tablespoons of cooking wine and a little pepper to the soup pot and bring to a boil.

3. After the water is boiled, you can pick up or pick up the pig's feet, drain the water, pour out the water in the soup pot, and rinse again with cold water.

4. Put ginger slices into the trotters and pour 180 grams of cooking wine.

5. Continue to add 120 grams of red lees.

6. Then grab it with your hands, cover each piece of pig's trotters with red lees, and marinate for 1 hour.

7. After marinating, pour an appropriate amount of water into the pot, so that the trotters have been drenched.

8. Add 3 teaspoons of salt.

9. Cover the pot and bring to a boil on high heat.

10. After the soup is boiled, turn to low heat and simmer slowly for about 1 hour.

11. During the cooking process, tilt the lid slightly so that the soup pot has room for ventilation. After half an hour, add a little rock sugar.

12. Finally, heat up the sauce, add chicken essence to taste before serving.

Tips:
1. When the trotters were purchased, the store had already helped to remove the hair and cut them into pieces, and just rinse them off when they come back.
2. Be sure to master the heat when simmering. A low fire can ensure the tenderness of the trotters. You can extend the stewing time according to your own taste.