Braised Pork Trotters

Name: Braised Pork Trotters
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Trotters; 20g ginger; 1 piece star anise; 20g Chives; 2 tablets Bay leaf; 1 short section Cinnamon; 6 Dried chili; 4 Wine stuffed pepper; Some crystal sugar; Some salt; 1 tablespoon Oyster sauce; 1 tablespoon Highly Liquor; 1 tablespoon Cooking Wine; 2 tablespoons Soy sauce

by Zhibao's mom who loves food

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Braised pork knuckle is a very classic home-cooked dish, but many people don’t cook well and eat too much. I think that all the braised dishes are similar to each other, so this braised pork knuckle is not difficult. What I am sharing with you today is the lazy braised pig's knuckles. If you learn this trick, the pig's knuckles will be fat but not greasy. Those who love pig trotters will remember to collect the recipes after reading my article, follow my method, and you can also make chef’s skills at home. Braised pig's trotters want to have a bright red color, fat but not greasy, soft and savory taste. In addition to the particular ingredients, the operation is also skillful. I will explain it in detail in the following article later. Today I used a pressure cooker to make this pig's knuckles, which shortened the cooking time. It is simple and fast. This dish can let you taste the taste of your childhood. Let’s take a look at the recipe!

Braised Pork Trotters

1. First, rinse the trotters with water, and then chop them into pieces. This step can be handed over to the seller. It is recommended to choose the front legs for the trotters. Put an appropriate amount of cold water in the pot, add 1 tablespoon of cooking wine, and then put in the trotters. The water should cover the trotters. Bring to a boil on high heat.

2. After the water is boiled, continue to cook for 3 minutes, skim off the surface foam, remove the trotters and rinse with water, and drain the water for later use. Washing the pig's feet with cold water can quickly heat the pig's feet, and the taste of the pig's feet will be more springy.

3. Next, prepare the ingredients. After removing the roots and washing the chives, take the white onion and cut into small sections. The green onion leaves are not used. Peel the ginger, wash and cut into slices, and put them on a plate for later use.

4. Start to fry the sugar color, add rock sugar in the cold pan and stir-fry until the rock sugar melts.

5. Immediately after the caramel color appears, put in the trotters and stir-fry quickly and evenly.

6. At this time, add sliced ginger, white onion, chili, star anise, bay leaves and cinnamon and stir fry for a few times to create a fragrance.

7. Then add a pinch of salt, 1 tablespoon of white wine, 2 tablespoons of light soy sauce and 1 tablespoon of oyster sauce. Stir them evenly and pour them into the DHS pressure cooker.

8. Then add a proper amount of water. The water does not have to pass the trotters, because I use a pressure cooker to stew the trotters. This method can shorten the cooking time, and the taste of the trotters is soft and delicious.

9. Close the lid of the pressure cooker and bring to a boil on high heat.

10. Turn to medium heat and cook for 15 minutes. After exhausting the air thoroughly, open the lid of the pot, collect the juice on high heat, and put it in a bowl.

11. Sprinkle a little green onion on the surface to make this dish look more appetizing.

12. Just make it if you want to eat it!

Tips:
1. Fried sugar color can make pig's trotters look brighter and more appetizing.
2. If you don't eat spicy food, you can reduce the amount of chili.