Braised Pork Trotters with Sauce
by fairyyangliu
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. After the pig's feet are washed, put it into the pot with cold water, add an appropriate amount of cooking wine, boil the pot on high heat and turn to medium heat for 2 to 3 minutes. One is to remove the fishy smell of pig's feet, and the second is to boil the blood foam inside. Remove and wash after cooking.
2. Drain the blanched and washed pork knuckles and put them in a wok. Stir-fry slowly on low heat. At the same time, put the washed green onion stalks into a slow-fry. Add ginger and stir fry together after frying.
3. While frying the pig's feet, prepare the spice bag and the miso: In the spice bag are 2 star anises, 4 amomum, a few pieces of bay leaves, a piece of tangerine peel, a grass fruit, appropriate amount of peppercorns and peppercorns, a few sana, A small piece of Angelica dahurica, a small piece of cinnamon, and a small amount of fennel seeds.
4. Mix a spoonful of soybean paste with water and set aside.
5. After the pig's trotters are fried and dried, add the miso soup that was mixed before, and add the appropriate amount of dark soy to color. Note: Don't worry about frying pig's knuckles. The more moisture you fry, the better. Be careful not to fry. You can also put a small amount of oil when frying.
6. Adjust the color of the pig's trotter, stir-fry evenly, put it in the pressure cooker, add the spice bag, add water according to the amount of the trotter, the trotter is less, the water should be almost level with the trotter, the trotter is more, like I did this time Yes, it's about halfway through. After the pressure cooker is SAIC, the heat is medium and small for half an hour. After opening the lid, if there is more water, open the lid to collect the juice over high heat. You can also add some chestnuts to braise with what you like.
7. Finally, the fragrant braised pork knuckles are out of the pot! Foodies who like dark colors can put more old smokers on their own!
