Sauce Pork Trotters
1.
Fresh pork knuckles are chopped into small pieces when you buy them, and the pork skins are burned in a pot of warm water. Add cooking wine. Boil for five minutes after the water has boiled.
2.
Wash the pig's feet cool and set aside.
3.
Cold pan with cold oil. Plus the right amount of water and sugar. Start to boil the sugar color
4.
The fire began to boil. Turn to medium heat after bubbling. Stir gently with a spoon to avoid muddying the pot.
5.
Boiled sugar is orange and red. Add cooking wine. Turn off the fire.
6.
Add an appropriate amount of water. Transfer the boiled juice to the casserole. Add the shallots, ginger slices and orange zest. Put light soy sauce, salt, dark soy sauce and oyster sauce into trotters
7.
Cumin. Pepper. Bay leaf. The cinnamon and star anise are put into the gauze.
8.
Put this big bag into the casserole after the water boils. Simmer on low heat. If you want to be particularly soft, cook for two hours. If the taste is normal, it will take an hour and a half.
9.
Pick up a pot and serve a steaming home-cooked dish. This is the best way to honor the elders. Less oil, green and environmentally friendly.
Tips:
This dish is mainly sauce-flavored, not braised trotters. So just put a little bit of the aniseed on top. Don't suppress the smell of aniseed sauce over the smell of this pig's knuckles.
