Roasted Pork Trotters
1.
Cut the trotters apart, wash the trotters and soak them in water for 30 minutes to remove blood
2.
Prepare spices, 1 piece of bay leaf, 3 cloves, 1 small piece of cinnamon, 1 piece of Angelica dahurica, 1 grass fruit, 3 grams of cumin, 10 peppercorns, and 3 cardamom into the seasoning box
3.
Slice ginger, scallion, pat loosely and cut into sections
4.
Add cold water to the pot, pour the trotters and cook until boiling, remove the water control
5.
Fry the sugar color first, add a little oil and 50 grams of sugar to the wok and fry on low heat
6.
Stir-fry until the bubbles disappear and the sugar color is red and bright
7.
Quickly pour in a spoonful of boiling water and it will become sugary (be sure to boil water, cold water will fry)
8.
Put the blanched pig's knuckle skin down into the sugar and boil
9.
Approximately 2 minutes to color the trotters
10.
Pour the trotters and sugar into a pressure cooker, add green onions, ginger, spices, dried chili, salt, cooking wine, pepper and water just soaked in the trotters
11.
Put a cap and a valve, let the high heat boil for 10 minutes, turn to medium and low heat for 10 minutes, turn off the heat, naturally discouraged.
12.
Place the cold trotters in a baking tray lined with tin foil, and preheat the oven at 220 degrees
13.
Put the trotters in the oven and bake the middle layer for 10 minutes
14.
Take out a thin layer of oil and sprinkle cumin powder and chili powder and put it back into the oven
15.
Bake for another 5 minutes and take it out
16.
Sprinkle with cooked sesame seeds and cool and serve
Tips:
1: I use the pressure cooker, and the normal pot needs to be simmered with a delay time
2: If the pig's feet have a peculiar smell, it is best to soak it in clear water in advance, and use a bit larger to remove the fishy smell
3: I braised it first, then grilled it. If you don’t like it, you can add dark soy sauce for coloring
