Braised Pork Trotters

Name: Braised Pork Trotters
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: As much as you like, you can install it in batches Trotters; 1-2cm thick half palm size ginger; 3-5 Dried chili; 3-5 scallions, scallions in the northeast dipping sauce! Green onions; 15-25 capsules pepper; 5-10 star anise; 3-5 Trinaphthalene; 1-3 clove; 5-10 nutmeg; 1-3 Cinnamon; 10-20 capsules Fennel; How to describe this amount! fall! Calculated from the area, it is about the same or more than Chaotian pepper~ crystal sugar; 3-5 Chaotian Pepper; 3 to 5 times the amount of small vegetable dishes usually fried salt; Optional, just put some according to the mouthful, I don't put any drops~ MSG

by ran

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This is professional... My mother used to sell this when I was a child~~ My grandpa passed the recipe to my mother, and now my mother passed it to me, um, just plain sauce.

//Temporarily update the amount, relying on memories and imagination... just to be a general reference, you can increase or decrease in combination with the actual cooking experience! (When I have time and time, I will do it again. If conditions permit, let’s not hurt the camera. Let’s take a step by the way. Picture of the gods’ horses, hahahahaha~)

Braised Pork Trotters

1. Wash trotters and remove hair. Cut in half and blanch in boiling water until 5 mature. Remove and set aside. Slice ginger and set aside.

2. Put the oil in the pot and heat it on a low fire. Add the rock sugar and boil until the bubbles become red. Turn off the heat, add ginger, salt, and spices, and stir-fry with the remaining heat to create a fragrant aroma. ?? ?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????

3. Put water in the pot (the amount of water can be estimated to be less than 1 pig's trotters, and then more), bring to a boil on high heat, add Chinese pepper, dried chili, and green onions, and cook for 5 minutes

4. Put the trotters in a pot and boil over medium heat until the pork trotters are just about to be out of bone, then quickly turn off the heat and start the pan

5. Let it cool and set it up

Tips:
1. Do not have too much chili and Chinese pepper, just a small amount and smelly
2. When boiling the sugar juice, be sure to turn off the heat and take it slowly. Don't be distracted and concentrate, because if you are not careful, you will get over the heat, boil it and become bitter, and the whole pot will be scrapped.
3. In fact, steps 2 and 3 are the way of marinade
4. The pig's feet should not be overcooked when marinated. Too soft will make the pig's feet stewed.
5. Keep it cool and eat it cold. If the hot taste is not correct, it will make your mouth greasy.
6. You can also add chicken wings, chicken feet, duck head, duck feet, pig mouth, pig ears, and throw in anything that can be marinated. Anyway, it is recommended that one-time marinating is a little more cost-effective! If you can’t eat it, you can take it out to share the magic horse haha~~
7. The marinade can be stored in the refrigerator for long-term storage, and it can be restored by heating when it is used.