1. Prepare ingredients: trotters: moderate amount. When choosing pig's trotter, you should choose pig's front hooves. Scrape the trotters and soak them in cold water for at least half an hour.
2. Stew ingredients: clove, angelica, cardamom, licorice, yamana, ginger, bay leaf, cinnamon, star anise, clove, cumin, amomum, pepper: appropriate amount, if you have not prepared so many of the above ingredients, at least have star anise, Bay leaves, cinnamon.
3. Stew ingredients: green onion: appropriate amount, ginger: appropriate amount, rock sugar: appropriate amount, salt: appropriate amount, cooking wine: appropriate amount, soy sauce: appropriate amount, sweet noodle sauce: appropriate amount, fermented bean curd: appropriate amount; lemon: appropriate amount.
4. Blanch the soaked trotters. When blanching the water, cool the pot under the water and remove it after the water is boiled. Rinse the blood foam stuck to it with warm water to control the moisture for later use.
5. Spread the sweet noodle sauce evenly on the surface of the trotters to make it marinate and taste. Spreading the sauce in advance is a trick to get rid of the fishy smell, so you might as well give it a try.
6. Fried sugar color. Pour oil and rock sugar into the pot and fry on medium to small heat. As the temperature rises, the rock sugar slowly melts. Using rock sugar to fry the color of sugar is the trick to the brilliant red color of the finished product.
7. Stir constantly with a shovel, you will find that the color of the sugar color gradually changes from white to brown at the beginning.
8. Continue to stir, and there will be small bubbles appearing, at this time it is very close to what it needs to be, don't be distracted. When the sugar is brownish-red and large bubbles appear, turn off the heat. Pour the fried sugar on the trotters.
9. Pour in the seasonings except salt. Add all the spices (put the spices in the filter box, if there is no filter box, you can wrap it with gauze), add warm water, and the amount of water is just flush with the trotters. Soy sauce can choose light soy sauce and braised soy sauce. Try not to use soy sauce. Adding soy sauce will make the finished product too dark in color. After adding soy sauce, just look at the color of the soup slightly darker than the color of the finished product you want. The cooking wine has the effect of removing fishy and increasing freshness, so you can put more. If there are fresh lemons, you can put one or two slices in, which will increase the fragrance and remove the fishy effect.
10. Use a pressure cooker to save time. After SAIC, press for 20 minutes to ripen. After ripening, add salt to the broth and eat it for half a day. The taste is really amazing. This is the key to the taste. Here is another tip. After taking it out, you can put a layer of sesame oil on the surface of the trotters. In this way, the color of the finished product is more shiny, and the lo-mei can be tightly locked.
11. The trotters are rich in collagen, which can enhance the elasticity and toughness of the skin, and is a cosmetic ingredient.
12. The sauce is very fragrant and the color is bright red.
13. The entrance is soft and waxy, fragrant but not greasy.
14. These tips are the key to making this sauce-flavored pig's knuckle delicious, so hurry up and give it a try. A guy has started stealing food, I'll go to keep order!
Tips:1. Before making the pig's trotter, it must be cleaned. Try to choose the pig's forefoot.
2. The size and amount of trotters determine the stewing time, please adjust according to the specific situation.
3. Soaking in cold water can make the blood of the pig's feet ooze out, and achieve the purpose of removing fishy.
4. When blanching, use a pot under cold water.
5. The color of the fried sugar with rock sugar is more reddish and attractive than white granulated sugar.
6. Add salt when marinating to prevent premature addition of salt to solidify the protein.
7. Adding fresh lemon slices can increase the fragrance and remove the fishy.
