Pork Trotters Aspic
1.
Three pig's feet are cleaned and cut in half.
2.
Soak in water to remove the fishy.
3.
Boil cold water into the pot to remove blood foam, and rinse with hot water.
4.
Put it in a pressure cooker, add water that has just covered the trotters, green onions and ginger.
5.
Boiled meat bag: 30 peppercorns, 1.5 aniseed, 1 small piece of cinnamon, 3 pieces of bay leaves, a pinch of fennel seeds, appropriate amount of chili. Suggestion: Put the spices in a cloth bag and remove them when they are out of the pot, which is very convenient.
6.
20ml of cooking wine. Bring to a boil on high heat, then reduce the heat to simmer for 30 minutes.
7.
Add the right amount of salt. The braised meat should be slightly more salted.
8.
Add 2g of sugar, open the lid and continue to cook for 15 minutes, turn off the heat. Take out the ingredients in the soup, soak the trotters in the water to taste (three trotters, only one is used to make skin jelly. The other two are ready to be roasted, so they need to be soaked in flavor).
9.
After drying, the fat will form an oil film on the surface of the broth. Use a spoon to gently scrape it off. Scrape off the fat, the aspic will be refreshing and not greasy.
10.
Take a pig's feet off the bone and cut into small pieces.
11.
Put the broth and pork feet into a pot and boil.
12.
There will be foam on the surface, remove it with a spoon. If you like the chewy texture, cook it for a while.
13.
Pour the boiled broth into a basin, let it cool naturally, and put it in the refrigerator (if it’s cold, you don’t need to put it in the refrigerator), and take it out after freezing.
14.
Slice and dice, the thickness is up to you. I am dicing! Eating more than addiction 😃.
15.
Make a dip with garlic, oily chili, and balsamic vinegar. The surface of the aspic is decorated with a cucumber cutter. The dipping sauce can also be poured directly on the aspic.
