Fermented Pork Trotters
1.
Wash the pig's trotter and cut it into pieces along the seam with a knife. Fill the pot with water and boil the trotter. Put the green onion into sections and slice the ginger into the pot and blanch for 5 minutes. The blanching water will only be used for a short time. It's ok. Filter out the moisture on the surface of the trotters and let them air a little! (Everything is in front of your eyes, it's delicious)
2.
Press the fermented bean curd block into mud and mix evenly with the fermented bean curd juice for later use. Put a small amount of oil in the pot, put the pig's trotters into the pot, fry and change color
3.
Put water in the pot and boil, add a small amount of water, cut the green onion into sections, and cut the ginger into slices. Put the dried chili, star anise and tangerine peel into the pot together, add the trotters, pour in the appropriate amount of cooking wine, light soy sauce, and finally add in Fermented bean curd juice. Cover and simmer.
4.
The collagen glue in the trotters will be very sticky when hot. The best secret of using a cast iron pot is: low heat and slow simmer to fully ensure the nutrition and original flavor of the food.
5.
The fermented bean curd juice will have a reddish color after the juice is collected. Place it on a plate and sprinkle with small green onions. The rich fermented bean curd fragrance is suitable for summer and not greasy!
Tips:
Pig's trotters are rich in collagen, which can prevent and treat skin wrinkles, enhance skin elasticity and toughness, and have special significance for delaying aging and promoting the growth and development of children. For this reason, people often refer to trotters as "beauty food."
