Braised Pork Trotters
1.
Two pork knuckles are chopped into large pieces and blanched in boiling water for 2 minutes to remove the blood foam, remove and drain for later use.
2.
Soak dried shiitake mushrooms in warm water in advance
3.
Peel the two potatoes and cut into pieces with a hob.
4.
Prepare spices.
5.
Put the cold oil in the cold pan with rock sugar, and stir-fry the rock sugar on low heat
6.
The rock sugar melts slowly and turns into a caramel color. Be careful not to fry the rock sugar. If the rock sugar is fried, the taste will be slightly bitter.
7.
Then pour in the pork knuckles, add sugar and stir fry for about 2 minutes.
8.
Then pour all the spices on the plate: ginger and garlic, pepper aniseed, chili, cinnamon, dried hawthorn, cumin seeds and continue to fry for 2 minutes to get the fragrance of spices.
9.
Add a spoonful of dark soy sauce to color.
10.
Add the right amount of boiling water and potatoes to a boil again. Then transfer to a pressure cooker and press for 35-45 minutes. The degree of softness depends on personal taste.
11.
After turning off the heat, deflate the pressure cooker, open the lid, add a spoonful of vinegar, and cook for 8-10 minutes on low heat. The secret to making pig's feet fat but not greasy is the last spoonful of vinegar!
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