Braised Pork Trotters

Braised Pork Trotters

1. Shred the ginger, slice the green onion into strips and serve.

2. Wash the trotters with clean water, cut into small pieces and put them in a pot. Put boiling water, 5g green onions and 5g ginger in the pot and boil for 2 minutes to remove and drain the water.

3. Put salad oil in a hot pan, add rock sugar or white sugar, and fry on low heat until it melts and the color darkens. Stop the fire.

4. After the pot is cool for a while, put the trotters (oil will spill if the pan is hot, hygiene and safety are important), turn on a small fire, put the remaining ginger and spring onions, and stir-fry the trotters until the trotters are full of sugar.

5. Add the braised sauce (can be added or subtracted according to personal taste), and add about 1000ML of boiling water.

6. After boiling (starting to smell), cover the pot and simmer on low heat for about 2 hours. The high heat collects the juice. At this time, the soup should be very little and thick, and it can be out of the pot after stopping the fire.

Tips:

1. The trotters should be boiled and blanched under water. The boiled water can make the skin of the pig's feet firmer and not easy to rot when stewed.

2. It is best to use rock sugar, rock sugar will make the finished pig's trotters bright red.

3. In order to make the finished product tender and tender, only put the braised sauce without salt. Salt is the easiest to coagulate protein, so don't put a little salt in it.

4. When simmering, the minimum fire must be used. Low fire is the key to ensure the tenderness of the pig's feet. The high fire will make the pig's feet stewed out of shape.

5. If you have cooking wine, you can put about 10g.