Chinese Food | Braised Pig's Trotter with Sichuan Sauce [exclusive]

Name: Chinese Food | Braised Pig's Trotter with Sichuan Sauce [exclusive]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Trotters; Some Shiitake Mushrooms; Some Tofu knot; Some Cooking Wine; Some Soy sauce; Some Doubanjiang; Some Dried chili; Some White sugar; Some Bay leaf; Some pepper; Some Fennel; Some star anise; Some Tsaoko; Some Cinnamon; Some shallot; Some ginger; Some garlic

by Bear 005

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

School has started, and it is back to the era of "cooking + learning + Ge You lie" 😶. Recently, friends said that they have been missing the pig's trotters I made during the summer vacation. This is simply the highest evaluation of my cooking skills! Well, your recognition has won my heart. If you like it, I will cook it again for you~ ah! Fire if you don't agree! Just do it!

The braised pig's trotters made this time are red, bright, crisp, glutinous, and fragrant, and it will poke your delicious weakness.

[Welcome to pay attention to my WeChat public account-Baby Bear’s food diary, let my food warm your heart and stomach ❤️ (scan the QR code, see the end of the article~)]"

Chinese Food | Braised Pig's Trotter with Sichuan Sauce [exclusive]

1. Ingredients needed (see the picture on the left)

Chinese Food | Braised Pig's Trotter with Sichuan Sauce [exclusive] recipe

2. Put green onion, ginger and cooking wine in the water, blanch the trotters, and remove the blood

3. After the blanched pig's knuckles are taken out and rinsed dry, wipe the dark soy saucers and put them aside for a while

4. Put the luscious trotters into a frying pan and fry until golden on both sides

5. Restart the pan and drain the oil. Stir-fry rock candy with super low heat, add pig's trotters when boiled until there are small bubbles, and stir-fry evenly (pay attention to the heat, the color will become heavier and thicker!)

6. Add green onion, ginger, garlic, and burst the fragrance

7. Add all kinds of aniseed, dried chili, pepper, bean paste, soybean paste and stir fry. Then add cooking wine, light soy sauce, dark soy sauce and stir well.

8. Heat water into the pot, add tofu knots, shiitake mushrooms, and bring to a boil

9. Turn the pressure cooker and simmer for half an hour. Add salt and simmer for about 20 minutes.

10. Finally, transfer to the wok, heat up the juice!

11. Add chopped green onions to embellish it~ You can smell the fragrance through the screen! ! !

Tips:
1. When blanching pig's trotter, boil the pot under water. Boiling water will make the skin of the pig's feet firmer.
2. It is best to use rock sugar for sugar coloring. Rock sugar will make the finished pig's trotters red and bright.
3. Soybean paste contains a strong sauce flavor, which is very suitable for adding flavor to stewed and stewed meat dishes. With the protein contained in trotters, the soup will have a stronger flavor as it cooks.
4. Another thing to share is to be careful: when stewing meat, put a little hawthorn slices, it will relieve the greasiness and enhance the flavor~