Lao Tang Braised Hoof

Name: Lao Tang Braised Hoof
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Pig front leg; 2 tablespoons Sugar; 5g Peppercorns; 5g Fennel; 5 Tsaoko; Some salt; Some Old brine; 5 slices Bay leaf; 3 pcs star anise; 5 Sanna; Some clove

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

1

Difficulty

Hard

Time

15m

Serving

2

When it comes to braised dishes, many people find it difficult and troublesome to make at home. In fact, if you have braised soup, it will be very convenient to make braised vegetables. Years ago, the brine of the stewed vegetables was kept frozen in the refrigerator, and from time to time, I took out some of my favorite beef, chicken feet, trotters and so on. Now that half a year has passed, the new braised soup has slowly become old braised soup. We all know that the stewed soup is more fragrant as it is cooked, but our old stewed soup is becoming more and more precious. The dishes cooked in old marinade are rich in meat and crispy, and they are good with wine and rice.”

Lao Tang Braised Hoof

1. A pig’s front leg. Please help from the meat seller. Debone the hoof and cut it into pieces and halve the claws of the pig. Take it home and shave it.

2. After washing, put it in clean water and boil until it is boiled, one is to set the shape, the other is to remove the blood water, take it out and take a shower

3. The stewed soup is taken out of the refrigerator in advance to thaw

4. Spices: star anise, pepper, clove, cinnamon, sanna, grass fruit, bay leaf, anise

5. Put an appropriate amount of oil in the wok, add two tablespoons of sugar, fry the sugar color on a low heat, and immediately turn off the heat

6. Wait for the fried sugar color to cool slightly, then transfer it to a large pot and add an appropriate amount of water (the quality of the sugar color fried directly affects the color of the marinated food)

7. Put the old brine into the fried sugar-colored pot and heat it to thaw

8. Pour the spices and bring to a boil

9. Bring to a boil, turn to low heat and simmer for 10 minutes, let the spices and flavors fully merge

10. Pour the blanched pig's feet into the pot, add some salt to boil again, simmer for 40 minutes, turn off the heat, and soak in the brine for 3 hours (adjust the heat according to the size of the ingredients, I made it at night Soak it out the next morning)

11. After letting it cool in summer, put it in the refrigerator and it tastes better after eating.

Tips:
1. The color of the dish from the fried sugar-colored marinade is ruddy and beautiful (but pay attention to the heat when frying)
2. Of course, you can continue to use the stewed soup after it has cooled. If you continue to marinate things in a short time, just put it in the refrigerator; if you don't use it for a long time, it's best to put it in the freezer. With this old braised soup that gets more and more fragrant, and if you want to eat braised vegetables, isn’t it just a handy thing?