Fermented Bean Curd Trotters-full of Collagen, Soft and Waxy, Not Greasy,
1.
Trotter. Xie into a small piece of cold water in a pot, add ginger slices, cook the wine to remove the fishy, boil for a few minutes after the water is boiled, then remove the foam and drain it for later use.
2.
Add fermented bean curd to a bowl and crush, pour in the light soy sauce, and stir evenly.
3.
Put oil in the pot, pour in the right amount of rock sugar and fry the sugar color.
4.
Stir-fry until the rock sugar has completely melted into a caramel color and bubbling. Pour the trotters and stir fry for color, then pour the fermented bean curd juice into the pot and stir fry evenly.
5.
Add a few more star anises and pour in the right amount of water that has covered the trotters.
6.
Turn off the heat after the high heat is boiled.
7.
Move the pig's feet with soup into a pressure cooker and press the pig's feet until cooked.
8.
The pressed trotters are moved into the casserole, pour the soaked soybeans, add the green onion and ginger slices, boil over high heat, cover and simmer until the soybeans are soft and rotten.
9.
The fermented bean curd trotters are ready for soft waxy and non-greasy.
Tips:
Unloading pig's feet should be performed patiently along the cartilage part of the joints, and pay attention to safety; pressure cooker to cook pig's feet first and then stew it will save time; soy beans should be soaked in advance to make it easier to stew.
