Braised Pork Trotters with Southern Milk and Peanuts
1.
Prepare the materials, wash the pig's feet, remove the hair, and scrape the pigskin with a knife. Soak shiitake mushrooms in water after washing
2.
After soaking, cut the shiitake mushrooms into flower shapes or cut into half and peel the garlic.
3.
Bring the trotters to a boil in a hot pot under cold water, hold back the foam and remove and rinse.
4.
Add a little oil to the wok, drain the pig's feet and stir-fry until slightly yellow.
5.
Add sliced ginger and garlic cloves, squeeze the shiitake mushrooms and pour in the water and stir fry for 2 minutes.
6.
Pour the southern milk cubes and southern milk and stir fry
7.
Add oyster sauce light soy sauce and braised soy sauce and stir well, then pour into an electric saucepan, pour peanuts, add water for soaking shiitake mushrooms, and add a small half bowl of white wine
8.
Pour into the electric saucepan, pour peanuts, add the water for soaking mushrooms,
9.
Add a small half bowl of white wine
10.
Add appropriate amount of water and the meat is flat, the electric stew pot is electrified to choose the pig's trotters soup, the time is one and a half hours, and then press start
11.
When there is 15 minutes left, the soup has been reduced a lot. At this time, press the quick boiling to collect the juice, and use the chopsticks to turn the trotters to collect the juice and then take it out of the pot (or pour out the wok to collect the juice)
Tips:
1: Pork trotter blanching in cold water can effectively remove the fishy smell of trotter. If there is pig hair after blanching, you can pull it out at this time;
2: The pig's trotters will be more chewy and the meat will be more fragrant after being stir-fried.
3: Adding white wine or cooking wine can increase the fragrant and tender meat, and it can also remove the fishy. After cooking, there is basically no wine taste;
4: If you want to eat softer peanuts, you can soak them for one or two hours in advance;
