Casserole Trotter
1.
Prepare ingredients.
2.
Clean the trotters, peel the peanuts, and cut the celery into small pieces.
3.
Put the trotters into a pot of boiling water for blanching, learn to get rid of the blood foam, and rinse them with cold water.
4.
Add rock sugar to the hot oil in the wok and fry until dark red.
5.
Pour into the trotters and stir fry until evenly colored.
6.
Pour in a small amount of dark soy sauce to make the color more ruddy, add green onion, ginger, garlic, star anise and chili and stir fry until fragrant.
7.
Pour in the right amount of warm water, not too much for the trotters, cook with salt, light soy sauce and cooking wine, and cook until boiling.
8.
Pour all the trotters and soup into the casserole.
9.
Put the packed peanut kernels in, simmer for 10 minutes on high heat and turn to low heat for 1 hour until the trotters are soft and rotten.
10.
Put the celery in five minutes before serving, and collect the juice on high heat.
11.
Clean the lettuce and place it around the plate. Put the trotters and peanuts out on top.
Tips:
1. The pig's feet are thick and tendon, and there is a lot of residual blood inside, so you must first blanch it.
2. The time for simmering in a casserole is very long, so the soup must be enough to avoid adding water in the middle to affect the taste.
