Braised Pork Feet

Braised Pork Feet

1. Blanching: wash pig's feet in a pot under cold water

2. Will boil and turn off the heat

3. Remove the pig's feet, rinse with hot water, drain the water and store for later use

4. Pick up the frying pan, pour a small amount of oil, the amount of oil you usually cook, and then add an appropriate amount of rock sugar. If the small square cubes of rock sugar in the bag are about five or six, add a few more for those who like sweetness.

5. Start to fry the sugar color, medium and low heat, and stir fry the rock sugar with a spatula until the rock sugar turns into syrup and starts to produce bubbles, you can put the trotters.

6. Pour in the trotters and start to fry. Be careful to splash the oil when pouring, and fry until the syrup is evenly coated on the trotters.

7. Begin to reduce the seasoning, pat a large piece of ginger and throw it in. Pour a large spoonful of vinegar, a large spoonful of June fresh soy sauce, and then add a large spoonful of cooking wine. Stir evenly. Finally, pour boiling water until it is almost level with the trotters, and cover the pot.

8. .After the high heat is boiled, turn to low heat and simmer for about an hour, half an hour in the middle, lift the lid to taste the taste of the soup, and then make appropriate adjustments, add soy sauce if it is not salty enough, and rock sugar if it is not sweet enough

9. Stew for about an hour, open the lid and use chopsticks to poke the pork to the end, then turn on the high heat to collect the juice, turn to high heat and use a spatula to quickly flip the trotters, you will see that the remaining soup begins to thicken and wrap around On the pig's trotter, the pig's trotter begins to turn red and bright, and you can turn off the fire and cook. Prepare a casserole or pot,