Braised Pork Trotters

Name: Braised Pork Trotters
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3g Trotters; Some Cooking Wine; 10 capsules crystal sugar; Some Braised Soy Sauce; Some salt; 2 star anise; piece Cinnamon; piece Fresh ginger; Some Dried red chili

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Trotter is also called trotter in the north, and trotter and trotter in the south. No matter what it is called, it is a pig's paw. This part is mainly skin and tendon, with very little meat. In the past, they were all dismissive scraps, but with the improvement of living standards, the intake of meat and poultry has increased significantly than before. This once "disliked" pig paw has become a delicacy on the table. It's a good choice as a snack or snack. The pig's feet are eaten hot, and the skin is soft and mellow; when the skin is cold, the skin is chewy. As for when and how to eat it depends entirely on personal preference. "

Ingredients

Braised Pork Trotters

1. Chop the trotter into four pieces, wash and boil in a pot of cold water to remove impurities

2. The seasoning is ready, if there are red bean curd and soup, prepare two more pieces, the taste is better

3. The trotters are picked directly from the pot

4. Make boiling water in the pot, throw the seasonings into the pot, put the trotters into the pot, pour some cooking wine to remove the fishy

5. Pour in some braised soy sauce and salt, cover, simmer over medium and low heat, and use chopsticks to easily penetrate thick meat.

6. So fragrant

7. So fragrant

Tips:
Blanching water can effectively remove greasy and peculiar smells; braised soy sauce is beautiful in color, add appropriate amount; if there is red bean curd, crush it with the milk soup and put it in the pot, the taste and color are very good; if you want to eat hot, leave it more Some soup; if you want to eat cold, collect more soup, so that the soup hangs on the surface, the color is brighter and the flavor is stronger; the time can be long or short, depending on the taste of the individual, it is better to use chopsticks to easily penetrate the meat .