Fermented Pork Trotters
1.
Prepare fresh trotters. (Please chop the meat stall into small pieces)
2.
After washing, soak in cooking wine for 1 hour, changing the water 2~3 times in between.
3.
Red skin peanuts, soak in cold water.
4.
Various ingredients are prepared. (Remember to scoop some juice for fermented bean curd)
5.
Crush the fermented bean curd, add sugar, light soy sauce, refined salt, and mix well to form a sauce for later use.
6.
Boil water in a pot, blanch the soaked peanuts and cook for about 3 minutes. (Boiled water can remove the astringency)
7.
In a separate pot, add pig's feet, white wine, dried chili and pepper, blanch in water and cook for about 10 minutes.
8.
After salvaging the blood foam, rinse and drain.
9.
Pour trotters and peanuts in the inner pot of the pressure cooker.
10.
Add spices.
11.
Add the prepared sauce and appropriate amount of water. The amount of water is level with the ingredients.
12.
Put it in a pressure cooker, choose the tendon, and it will take 12 minutes.
13.
After pressing the trotter, release the pressure and open the lid.
14.
Pour all into the pot, pick out the spices.
15.
Bring to a boil over high heat and add chicken powder to taste.
16.
When the soup is thick, turn off the heat and take it out of the pot.
Tips:
1: Fermented bean curd, it is best to choose fermented bean curd, it has a light wine fragrance, and the color is also good.
2: In the case of sufficient time, you can choose a casserole for slow stewing.
3: Tips for removing fishy pig's trotters: Add high-grade liquor and peppercorns when blanching water, and don't cover the pot when blanching water.