Fermented Pork Trotters

Fermented Pork Trotters

1. Two pig trotter, because the pig hair was roasted with a blowtorch, the surface was a little black, soaked in water, and then brushed clean. These two trotters are very fat, 2 trotters are worth the average 3 trotters.

2. Cut into small pieces.

3. In a pot of cold water, boil for two or three minutes after the water is boiled to fully remove the blood foam.

4. Take it out and rinse it again and again several times until all the foam is rinsed out.

5. 3 pieces of red fermented bean curd.

6. Add water to make fermented bean curd juice.

7. Prepare rock sugar, green onion, ginger, chili, and star anise.

8. Fill the pot with oil and heat, and put the pig's feet.

9. Stir fry until the surface is browned.

10. Add green onion, ginger, star anise and chili and stir fry until fragrant.

11. Add soy sauce and soy sauce.

12. Stir fry evenly.

13. Pour the fermented bean curd juice.

14. Stir fry evenly.

15. Add hot water, soaked pork feet.

16. Add rock sugar.

17. Transfer to a casserole, bring to a boil over medium heat, then turn to low heat and simmer for 1.5 hours.

18. At this time, about 1/3 of the soup is left, and the pig's feet are well cooked but not particularly rotten. Season with salt, continue to simmer for about 30 minutes, and collect the juice on high heat (forgot to take pictures when collecting the juice). In the later stage, turn the trotters from time to time to prevent muddy bottom.

19. The finished product is savory with a little sweetness in it, which is delicious and not greasy.

Tips:

When the casserole is slowly simmering, as the soup becomes less, stir it from time to time to prevent the bottom from sticking. Because pig's trotters contain more gum, it is easier to drag the bottom and burnt.