Braised Spicy Pork Trotters with Hard Vegetables on New Year's Eve
1.
Wash the trotters and soak for about an hour to soak out the blood
2.
Pour a lot of water into the pot, put the trotters in and cook on high heat
3.
After it is boiled, continue to cook for about two minutes. Just boil the blood foam. If you cook for too long, the meat will disappear.
4.
Remove and rinse, rinse with cold water until it is cold and drain the water. The purpose of the shower water is to make the taste of the trotters fat but not greasy and elastic
5.
Wash the pot, turn on a low heat, pour in an appropriate amount of oil, and add yellow rock sugar
6.
Boiled rock sugar melts and turns maroon red
7.
Turn to medium heat, pour the pig's feet and stir fry
8.
Stir-fry the pig's feet until the moisture is dry. When the oil overflows, add ginger slices and continue to fry. This step takes about five minutes. The fire power is adjusted at any time according to whether the pot is in the pot or not.
9.
Stir-fry evenly over low heat, then add star anise cinnamon and stir fry until fragrant. Fry for about two minutes
10.
Pour in a spoonful of soy sauce and stir fry for about a minute
11.
The amount of dark soy sauce is appropriately adjusted according to the color of the pig's knuckles after stir-frying
12.
Turn to high heat and pour in boiling water that has not been used for trotters. Add dried chilies. If you like spicy food, you can add a few more, and vice versa.
13.
Cover the pot only after the pot is boiling, and then you can give it to the time, turn to low heat and simmer
14.
Simmer for about half an hour, add garlic cloves and salt
15.
Poke and taste with chopsticks for about forty minutes. Don't cook the trotters too soft, as they will taste fat. As long as you can poke it, you can get it out of the pot. If there is still a lot of soup in the pot, turn on high heat to collect the soup
Tips:
1: After blanching the pig's feet, immediately rinse with cold water, so that the taste will be fat but not greasy and chewy.\n2: The pig's feet must be fried dry before adding ginger, star anise and cinnamon, then sauté, pour boiling water Braised. Try not to simmer in a pressure cooker. The taste will be much worse.\n3: If the pig’s feet are cooked and the soup is still there, turn on high heat to remove.
