Braised Pork Trotters
1.
Remove the hair of the pig's feet, wash and cut into small pieces
2.
Cut green onion, slice ginger, star anise, pepper, bay leaf, grass fruit, rock sugar
3.
Boil in a pot under cold water to remove blood stains, drain the water and set aside
4.
Add a proper amount of oil to the pot, turn the oil to low heat and add rock sugar (you can crush it in advance) and boil until the rock sugar is completely melted, stir it with a spatula, and boil it with minimal heat until the color turns red and bubbles
5.
Add a proper amount of oil to the pot, turn the oil to low heat and add rock sugar (you can crush it in advance) and boil until the rock sugar is completely melted, stir it with a spatula, and boil it with minimal heat until the color turns red and bubbles
6.
Add onion ginger, pepper, star anise, bay leaves, grass fruit and continue to fry to get a fragrance, pour in cooking wine and continue to fry, pour in light soy sauce, and stir fry evenly
7.
Add in the water without the trotters and bring to a boil. Turn to low heat and simmer for one and a half hours. Add salt and continue to simmer for another half an hour. Taste better)
8.
The soup is collected over a high fire, and the soup is dried up as soon as you can eat salt. If you can't finish it at a time, leave some soup until the next time you eat it, the taste will be better. The delicious braised pork knuckle warms your winter.
9.
The pig's feet split between the two toes as shown in the picture
10.
Stop when cutting the bottom horizontal bone, and use a knife to separate the muscle and tendon along the seam of the bone as shown in the figure.
11.
Hold the two ends of half of the trotters with your hands and gently break it to see where the bones are connected. Use a knife to separate the trotters from the tendons along the seams as shown in the figure.
12.
The last pig's trotter is divided into five pieces. This kind of pig's trotter has no broken bones, is simple to operate, convenient to eat, and easier to taste.
Tips:
1. The pig hair must be cleaned. It can be burned with fire or clamped with tweezers. 2. Fry the sugar color, use a small fire to simmer slowly for safety reasons, the rock sugar melts and makes delicate bubbles, the color turns red, and you can put it in the pig's trotters. 3. Don't add salt too early to prevent the meat from becoming hard and not easy to boil. 4. Simmer slowly over low heat, the stewed trotters will taste better. 5. If you like chili, you can put a few dried chilies, and the taste is also very good. 6. The cooking wine must be used to remove the fishy smell.
