Braised Pork Trotters

Name: Braised Pork Trotters
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 600g Trotters; 20ml Braised Soy Sauce; 2g Aniseed; 30ml Cooking Wine; 2g Cinnamon; 2g Bay leaf; 10g crystal sugar; 5g chili; 2g pepper; 2g salt; 20g parsley; 40g Ginger onion garlic

by Lin Binger

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

I love gnawing pig's knuckles, but the premise is that it must be cured pig's knuckles. Every year during the Chinese New Year, my mother will leave the pig's knuckle sticks to wait for me to stew and eat, but Mr. My family likes to eat fresh pig's knuckles, so from time to time. I also prepare fresh trotters and freeze them in the refrigerator, and make them at intervals. I personally feel that the meaty smell of fresh pig's feet is too strong, and the taste of braised pork is stronger, and it tastes more refreshing, and I feel that this pig's feet can also be eaten cold, which is more chewy, and it is slightly chewy in winter. There will be a layer of meat jelly attached to it. It is my husband’s favorite. Occasionally eating some has the effect of beauty and skin care. It’s full of collagen, and it’s even more beautiful during the Spring Festival.

Braised Pork Trotters

1. Chop the pig's trotter into pieces and blanch it in boiling water to remove the blood, remove the water and set aside

2. Wash and cut the above seasonings for later use

3. Hot oil and sauté the above seasonings

4. Add the trotters and stir fry together

5. Pour the cooking wine

6. Add braised soy sauce

7. Add the right amount of water to boil

8. Add rock sugar and simmer over medium heat

9. Add salt

10. Simmer for about an hour, add coriander and red pepper to garnish

Tips:
1. After removing the blood of the pig's feet, put it in clean water and wash it to remove the scum on the pig's feet
2. Add some rock sugar to make the pig's feet stewed redder and brighter