Braised Pork Trotters

Name: Braised Pork Trotters
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 4 Trotters; 1 small handful crystal sugar; 3 tablespoons Soy sauce; 1/2 teaspoon salt; 2 pcs star anise; 2 tablets Bay leaf; 2 pcs Bai Kou; 1 piece ginger; 1 small piece Cinnamon; 2 tbsp Cooking Wine; 1 Shallots

by meggy dancing apple

5.0 (1)

Favorite

8

Difficulty

Easy

Time

1h

Serving

4

This homemade braised pig's knuckle is extremely simple. Put the cleaned pig's knuckle into the pot, put the condiments, and simmer it slowly. The soup is almost dried up and the pig's knuckle is cooked. Eat hot, soft and fragrant, cold, full of Q, it is delicious with wine!

Braised Pork Trotters

1. Split the pig's feet in half and clean it

2. Bring to a boil in a pot of cold water

3. After the water is boiled, skim off the foam and add all the spices

4. Pour in the dark soy sauce and rock sugar and stir evenly, then cover the pot and simmer for more than 30 minutes. You can lift the lid halfway to check the amount of water

5. Add salt, continue to cover and simmer for 15 minutes, until the soup thickens

6. Serving, serving hot or cold

Tips:
1. The pig's trotters can be split by the store, his knife is faster than ours, and it can be cut into small pieces;
2. No need to blanch water, just remove the floating foam directly;
3. Put in rock sugar, the color of the epidermis will be more shiny and not greasy;
4. It is best to put the salt late, so that it can ripen quickly and also allow the salt to float on the surface, so you don't need to ingest too much salt;
5. It is best to add enough water at one time, or add hot water once in the middle;
6. The time can be adjusted, mainly depending on whether the chopsticks can be easily penetrated.