Peanut Stewed Trotter

Name: Peanut Stewed Trotter
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1300g Trotters; 100g Peanuts; 40g Green onion ginger; 20g Soy sauce; 20g Yellow rock candy; 20g Cooking Wine; 2 pieces Fermented bean curd; 30g Fermented bean curd juice; Some Bay cumin; Some Pepper Star Anise; 5g salt

by Love braised pork

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I love to eat pig's trotter very much, not only because it is greedy, but also because it is a good beauty product. The collagen in the trotter can be converted into gelatin during the cooking process. It can bind a lot of water to effectively improve the body's physiological functions and skin tissue. The cell's water storage function prevents premature skin folds and delays skin aging. Peanut stewed trotters are more delicious and nutritious. It is said that the person who eats the most peanuts can reduce the risk of coronary heart disease by 35%. Researchers believe that the fatty acid composition in peanuts, together with other ingredients, can reduce the content of low-density lipoprotein (bad cholesterol) and make the heart healthier. The combination of these two is absolutely delicious and healthy!

Today, I used the porridge cooking function to cook for one hour, so that the pig’s feet will slowly taste, and then add the peanuts that have been cooked for a few minutes to remove the foam, and then use the steaming function to continue to simmer for an hour. This can also save the soup. The hooves are boneless and soft. I don’t like to eat peanuts that are too stale and tasteless, so I add half of them so that you can eat peanuts while gnawing on the trotters, not to mention it is more delicious. "

Peanut Stewed Trotter

1. Prepare ingredients: 1300 grams of trotters, 100 grams of peanuts, 40 grams of green onion and ginger, two pieces of fermented bean curd, 30 grams of fermented bean curd juice, 5 grams of salt, 20 grams of soy sauce, 25 grams of light soy sauce, 20 grams of yellow rock sugar, 20 grams of cooking wine , Bay leaf, fennel, pepper, star anise right amount.

2. First, soak the peanuts in warm water for an hour, cut the green onion into sections, slice the ginger, and put the bay leaves, cumin, star anise, and pepper in the seasoning box.

3. Use a spray gun to burn the black surface of the pig's feet. This step is to remove the fishy, not to remove the hair.

4. Soak the blackened pig's feet in cold water for 30 minutes, then scrape off the black part of the surface with a knife, and then clean it.

5. Chop the trotters into small pieces.

6. Put the chopped pig's trotters into the pot of the ball kettle rice cooker and add cold

7. Then add 20 grams of cooking wine, and then use the steaming function to boil. After three minutes of cooking, take it out and wash away the impurities with hot water to control the moisture.

8. Put the dried pig's feet into the pan of the rice cooker.

9. Add green onions, ginger, yellow rock sugar and seasoning box.

10. Crush the fermented bean curd with a spoon and mix well with the fermented bean curd juice and pour it into the pot.

11. Then add 20 grams of soy sauce and 25 grams of light soy sauce.

12. Then add an appropriate amount of water, close the lid and plug in the power to choose the porridge cooking function for one hour.

13. Boil the soaked peanuts for five minutes and then wash off the foam to control the moisture.

14. After the one-hour time to cook the porridge, open the lid and put the boiled peanuts in, then close the lid and switch to the steaming function for one hour.

15. When there are 20 minutes left at the timing, open the lid and add 5 grams of salt, close the lid and continue working.

16. When the time comes to announce the end of the steaming, turn off the power and open the lid, and the peanut stewed pig's feet will be ready! Let's serve it out!

Tips:
If you like soft and rotten peanuts, you can also add them at the beginning. After the peanuts are cooked, the foam can be removed, which will not affect the appearance of the trotters.