Roasted Braised Pork Trotters

Name: Roasted Braised Pork Trotters
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Trotters; 1 piece Fresh ginger; A few Shallots; 2 tablets Bay leaf; 3 pcs star anise; 3 pcs Dried red chili; 2 capsules Tsaoko; 1 piece Cinnamon; 20 crystal sugar; 20 Rice wine; 10g salt; 10g Vegetable oil; a little Braised Soy Sauce; A little (sprinkled on the surface) Chili powder; Some Soy sauce; Some Hot water

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Except for the skin and tendons, the pig's trotter is bone. The weight of a few hundred catties is supported by these four small hooves. Can you say that the taste is not good? My family likes to stew pig's trotter and eat it, but after a long time, it will feel greasy, and the subcutaneous fat has not been completely boiled out. It is really enjoyable to eat a few pieces in cold, but it will feel too greasy when eaten hot. Today, I will change the way, first marinate and then bake, which can not only chew, but also feel the pleasure of Q feeling full and non-greasy.
To talk about gluttonous pig's feet, I have to start from the first few days. A family of three went out to hang out, and took a nap at a ramen restaurant at noon. I ordered a piece of braised pig's feet that were chopped into small pieces. , It actually costs 28 yuan. Damn, is it too expensive? I used to slap my hands at the counter, only eating but not buying, now it's my turn to buy groceries at home, and I actually feel a little pain. No, today I went to the small supermarket downstairs and bought two for 17.8 yuan a catty, which is only 31 yuan! And they are two big guys. Hey, it seems that you can save a lot of money by doing it yourself! "

Roasted Braised Pork Trotters

1. The trotters are chopped into small pieces by the merchants. A trotter can be divided into 6 pieces, which is more suitable. Shave off the small hairs on the epidermis, wash it several times with clean water, and remove the blood;

2. Prepare the seasoning for the braised trotters, there are still a few flavors that are not in the list, because I don't know it is a magical horse;

3. Pour a little oil in an enamel iron pan, stir-fry rock sugar into a light brown, stir-fry the pig's feet into the pan and stir-fry the skin to slightly reduce the color; pour rice wine along the side of the pan, and use steam to take away the smell;

4. Pour all the seasoning of the braised pig's feet into the pot, stir evenly with a spatula,

5. Pour appropriate amount of hot water, and the water is level with the trotters. After the high heat is boiled, turn to low heat, cover and simmer for 40 minutes;

6. The soup is almost boiled. Use chopsticks to pierce the thickest tip of the trotters. It will be easier to penetrate through; because the trotters are not blanched, there will be some foam on the side of the pot, which is not a big problem;

7. Clamp the pig's knuckles to the grill, leaving a gap in the space. I use the grill pan and grill that are matched by the school kitchen, so that the grilled fat and soup can leak into the grill pan without dripping on the lower heating tube. Generate smoke and cause pollution;

8. Put it into the middle and lower layer of the preheated oven, 200 degrees, 12 minutes; adjust the time according to the size of your own oven and the pig's trotters; the longer the roasting time, the better the pig's trotters will be. Sprinkle chili powder and chives while it's hot after it's out of the oven.

9. Roasted braised pig's knuckles, Q feels full and non-greasy!

Tips:
1. Putting rock sugar on the trotters can brighten the skin and increase the umami taste; the marinade can be adjusted according to your own preference. The marinade is not greasy after roasting, and it is full of Q feeling. It is good to eat hot and cold. , Is the civilian food that goes with wine and beauty;
2. The marinating time is determined according to the sealing degree of the pot and the taste you like; the baking temperature and time are adjusted according to the actual situation of your own oven.