Braised Pork Trotters
1.
After the trotters are cleaned, chop them into sections, soak in cold water for a while
2.
Remove the soaked pig's feet and wash it again, blanch the pot under cold water, and remove the foam when the pot is boiled.
3.
Pig trotters are taken out to control water purification
4.
Add a little oil and a handful of rock sugar to the pot, and stir-fry the sugar color
5.
Stir-fry until the sugar turns yellow and bubbling, immediately put in the water-controlled trotters, immediately cover the pot, shake the wok, wait for a while, then remove the lid and stir fry with a shovel
6.
Stir-fry the trotters with sugar
7.
Pour boiling water
8.
Wait a few minutes after boiling
9.
Prepare the material box: 2 star anise, about 20 peppercorns, 4 slices of ginger, a short section of green onion
10.
Preparations in the pressure cooker: add a little sweet noodle sauce, half a piece of soy bean curd, 2 tablespoons of soy bean curd soup, half a root of cinnamon, two small pieces of bay leaves, a little light soy sauce, and a little cooking wine. Put the seasoning box in the pot
11.
Pour the pig's trotters and soup into the pressure cooker, cover, and adjust the pressure cooker to the leguminous tendon level to start pressing
12.
After the trotters are pressed, pour the soup into a frying spoon, bring to a boil, add a little thirteen incense, an appropriate amount of salt, and start to collect the soup. When the soup is not too much, add two crystal sugar
13.
Soup harvest is enough. This braised pork knuckle is ready!
14.
Finished picture!
Tips:
1 When frying the sugar color, it is enough to make small bubbles, and it is bitter after frying. 2 The addition of soy tofu can remove the fishy smell of the pig's trotters. 3 Finally, the addition of rock sugar will make the dish sticky and brighten the color.
