Braised Pork Trotters
1.
Let us first show up, wash it with clean water, blanch it, and then soak it in cold water.
2.
After blanching the hooves, take a small clip, face the light, and clip the fine hairs on the leather. Just make a clean one if you cook it at home.
3.
Light soy sauce, oyster sauce, rock sugar come out to meet customers.
4.
Put oil in the pot, saute the pepper, hot pepper, garlic cloves, pour in light soy sauce, dark soy sauce, oyster sauce, put in rock sugar, stir fry, and add appropriate amount of water.
5.
Pour a little salad oil into the electric pressure cooker, put the blanched trotters, remember that the skin is against the bottom of the pan.
6.
Pour in the adjusted sauce, adjust the time for 35 minutes
7.
After 35 minutes, deflate or wait until it cools naturally. Open the lid again and start the pot.
8.
The soup is mellow, the taste is slightly spicy, and the rice is delicious. This is a picture taken after eating half of it. The empty plate on the table is really embarrassing to be photographed. Today everyone in the family ate a big bowl of rice.
9.
Finished product.
Tips:
Due to the high cholesterol content in trotters, elderly people with weakened gastrointestinal digestion function should not eat too much at one time; and people with hepatobiliary diseases, arteriosclerosis and hypertension should eat less or not. Eating too late for dinner or before going to bed should not eat trotters, so as not to increase blood viscosity.
1. The effect of high-grade liquor is better in removing fishy. (I am cephalosporin after the operation, so I can't dip any wine, so today I don’t put any wine in the trotters). If it is an electric pressure cooker, use a boiling pot for the blanching step. Replace other steps are the same.
2. When pouring oil in the pot, a little bit is good, a little less than the amount of cooking, just preheat the electric pressure cooker in advance.
3. When mixing the juice, you don't need to add salt, because a little salt is added when blanching the water. Don't add enough salt at a time to make the meat bad.
4. When adding water, just spread over the pig's knuckles and not too much, otherwise it will not be braised in brown sauce, it will become braised pork knuckles.
