1. Cut the trotter into pieces and wash. Here is the amount of two.
2. Blanch the water to remove the peculiar smell and wash it off.
3. Prepare the condiments, sliced ginger, green onion knots (knotted onions are for easy picking and removal after cooking. Scallions can also be used), star anise, pepper, and cumin. Spices can be increased or decreased according to personal preference, cinnamon, grass fruit, bay leaves, cloves, etc. can all be used. Like to eat spicy, put some dried chili.
4. Put the trotters and the above-mentioned condiments into the pot together, add appropriate amount of salt, sugar, cooking wine and soy sauce (soy sauce). Yellow stew, as the name suggests, the color of the finished product should be yellowish, so the soy sauce is mainly used for toning. Don't put too much, otherwise the color will be too dark. Add water and leave the ingredients.
5. After the high heat is boiled, turn to a low heat and simmer. The total time is about 1 hour. Turn it a few times in the middle to make the flesh evenly colored and flavorful. If you want to hurry up, you can use a pressure cooker, so you have to put a little less water.
6. When the meat reaches the softness and firmness you like, collect the juice and turn off the heat. The green onions are basically burnt. Pick them out and throw them away. Add a little MSG or chicken essence and mix thoroughly.
7. Serve, sprinkle some chopped green onions, and finish. Isn't it easy to do, but it tastes rich, so hurry up and try it!
Tips:Eat the trotters when they are cold. They are very chewy and elastic, so they have a special taste. You can also pat garlic, add raw chili sauce, vinegar for dipping, and it is another flavor.
