Name: Braised Pork Trotters with Chestnuts
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 800g Trotters; 200g chestnut; 20g Doubanjiang; 30g Green onions; 5 Dried chili; 1 piece star anise; 3 slices Bay leaf; 1 small piece Cinnamon; 15g ginger; 30ml Cooking Wine; 15ml Soy sauce; 3g Refined salt; 5ml Concentrated Chicken Juice

Braised Pork Trotters with Chestnuts

by Happy elf a

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

What? The last time I went to the vegetable market, I took a whole pork leg home. Our family eats meat still not vigorously. It takes at least three times to eliminate all the pork legs in at least three times. In winter, I love to use casserole to cook dishes. It has good heat preservation performance and slow simmering on a low fire, which best reflects the deliciousness of the dishes. Generally, big meat or time-consuming dishes can only be shown on the table on weekends. However, the company cuts electricity on that day and all rests in the afternoon. Therefore, the frozen meat is taken out the night before and comes home after get off work at noon. In the kitchen, take out the ingredients prepared in advance, cook a pot of warm and delicious, live up to the good winter time. . .
Pig's trotters and chestnut are all good nourishing products, the combination of the two, the fragrance is tangy, the nutrition is delicious, and the ones you like follow in the footsteps of the elves. . .

Braised Pork Trotters with Chestnuts

1. Pig's feet meat, clean up the miscellaneous hairs.

2. Chestnut preparation for shelling. (The wizard uses the stock that has been processed before and put the frozen layer)

3. Add cooking wine to the trotters, soak in water for 1 hour, and change the water 2 times in the middle.

4. After soaking the chestnuts in warm water for 10 minutes, peel them for later use.

5. Various ingredients are prepared.

6. Soak the trotters, add cooking wine and ginger to blanch the bleeding water.

7. The blanched trotters are washed and drained under running water.

8. Hot pot with cold oil, ginger, star anise, cinnamon, bay leaf, dried chili.

9. Stir-fry the scented pig's trotters and drain them.

10. Stir-fry until the skin is tight, pour in cooking wine to remove fishy.

11. Add light soy sauce.

12. Add the bean paste.

13. Stir fry until the ingredients are all covered with sauce, then add enough hot water.

14. After the fire is boiled, transfer it to a casserole and add the scallions.

15. When the broth boils again, turn to the lowest heat and simmer for 1 hour.

16. Add chestnuts.

17. Simmer for 30 minutes, add salt.

18. Season with concentrated chicken sauce.

19. Finally, simmer for 5 minutes.

Tips:
1: Soak the trotters in the bleeding water first, and then use the cooking wine to blanch the bleeding foam to remove the smell.
2: If you like spicy food, you can increase the amount of chili appropriately.