People Who Have Never Touched Trotters are Eating for The First Time-sauce Trotters
1.
Put cold water and hot trotters in a pot, add sliced ginger, spring onion and cooking wine to remove blood foam from the trotters, and drain the water after blanching the trotters.
2.
Put oil in the wok and add invert syrup
3.
Put the trotters into the color
4.
Evenly colored and served
5.
Clean the wok and wipe dry the water, then add oil, add star anise, pepper and dried chili in cold oil, add shredded green onion, shredded ginger and tempeh after the oil temperature rises.
6.
Put the trotters into the stir fry
7.
Add hot water and boil for about 5 minutes
8.
Put the pig's trotter with soup into the pressure cooker, the soup should just cover the trotter, add the bay leaves and stewed meat bag, adjust the "tendon" button to start stewing
9.
Cut the stewed trotters into pieces, put them in a wok, add a little stew, boil, add salt, chicken essence, and monosodium glutamate, and serve after collecting the juice.
10.
Cut garlic into minced garlic, add vinegar to make vinegar garlic juice and pour on the trotters, sprinkle with white sesame seeds
Tips:
1. It is more convenient to buy trotters directly in cut pieces;
2. The inverted syrup used this time is left over from making mooncakes. You can use white sugar to fry the sugar color directly;
3. Vinegar garlic juice and white sesame seeds can also be omitted;
4. The stewed meat bag is bought by Wang Shouyi (not an advertisement, not an advertisement...);
5. Personally think this dish can be eaten hot or cold.
