Braised Pork Trotters
1.
The pig's trotters were divided into two halves when they were bought. If you think it is big, you can chop it into smaller pieces. After you come back, rinse them with clean water to control the moisture.
2.
Put a pot of water in the pot, the amount of water is suitable to cover the trotters, add the green onion and ginger slices, and then put the trotters in, pour in 20 grams of cooking wine, bring to a boil, cook for about 5 minutes after boiling. The purpose is to remove blood foam and remove the fishy smell of the pig itself.
3.
Take it out and put it in cold water, and clean the trotters again, especially the toe joints and some folds. Some hairs can't be removed. You can use a lighter or gas to burn it, but pay attention to safety.
4.
Prepare the necessary auxiliary materials.
5.
Put a proper amount of cooking oil in the pot, add rock sugar to fry until the oil is hot, and stir-fry until all the trotters are evenly colored, or the sugar will mash.
6.
Then add clean water, the amount of water should be able to cover the trotters.
7.
Put the prepared accessories, cooking wine, soy sauce, salt, sugar, and dark soy sauce in the pot and bring to a boil.
8.
Then turn to medium-low heat, cover the lid and simmer slowly, usually about 2 hours. It can be easily pierced through with chopsticks and it will be soft. Then turn on high heat to collect the juice and you can taste it.
Tips:
1. The pig's trotters must be blanched before making, the purpose is to remove the blood foam and the smell of pigs, and it is also convenient for the next step to clean.
2. Don't make too much heat when frying the sugar to prevent the sugar from coloring too fast and easy to mash. The use of rock sugar is one of better nutrition, and the other is to make the color brighter.
3. When adding water to boil the trotters, do not put green onions. If you cook for a long time, the green onions will be soft and rotten, which will affect the taste.
