Braised Pork Trotters

Name: Braised Pork Trotters
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Trotters; 2 tbsp Vegetable oil; 3 tsp crystal sugar; 2 tsp Cooking Wine; 4 slices ginger; 4 pcs Shallots; 2 tbsp Soy sauce; 2 pcs star anise; 1 tsp pepper

by 18LS28xgl Scattered

4.6 (1)

Favorite

3

Difficulty

Normal

Time

2h

Serving

2

When the weather gets cold, I like to eat trotters~~
I always feel that after eating this pig's feet, my body is warmer and my skin is delicate~~
This is probably the logic of eating goods~~O(∩_∩)O~
Anyway, [Braised pork knuckles] is really delicious~
Hurry up~~~

Ingredients

2 pcs Trotters
2 tbsp Vegetable Oil
3 tsp Crystal Sugar

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2 tsp Cooking Wine

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4 slices Ginger

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4 pcs Shallots
2 tbsp Soy Sauce

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2 pcs Star Anise
1 tsp Pepper

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Braised Pork Trotters

1. Prepare the ingredients: After the trotters are cleaned, cut into pieces; prepare the old ginger, shallots, rock sugar, star anise, and pepper;

2. Pour the right amount of water, cooking wine, right amount of ginger slices, and shallots to a boil; put in the trotters, open the lid and cook for two minutes;

3. Remove the trotters, rinse them with clean water, and cool down; drain the water for later use;

4. Heat up the wok, pour in an appropriate amount of vegetable oil and heat;

5. Add rock sugar to low heat and fry until the rock sugar melts and the color becomes darker;

6. Add pig's knuckles and stir fry until the color changes; then pour in some light soy sauce and stir fry soy sauce

7. Add an appropriate amount of cooking wine and stir-fry the ginger slices well;

8. Put the ingredients in a boiling pot, add enough water, add sliced ginger, green onion, star anise, pepper; cover, bring to a boil on high heat, turn to low heat and simmer until cooked;

9. Fire to harvest juice;

10. Start the pot and garnish with chopped green onions.

Tips:
1. The seasoning can be adjusted according to personal taste;
2. The rock candy can be crushed a bit, making it easier to fry the sugar color;
3. Salt will make the meat old, so do not put salt;