Savoury Braised Pork Feet, Don’t be Too Addicted
1.
Wash the trotters with water first, set aside
2.
Prepare the necessary accessories.
3.
Put the trotters in the pot, add water to the trotters, take half of the ginger slices and throw them into the pot, throw a handful of peppercorns, boil the water, boil for two or three minutes, and remove the trotters (the effect is good to remove )
4.
While blanching the water, smash the ginger, peel the garlic cloves, and cut the pepper into sections.
5.
Remove the trotters and pass them in cold water to make the meat firmer.
6.
Heat the pan and add a little oil. (Because rapeseed oil is used, the oil needs to be burned hotter)
7.
After the oil is hot, add the pig's feet and stir-fry continuously, stir-fry the excess water and fat, and then remove it when the pigskin is slightly burnt.
8.
After washing the pot, pour a little more oil, heat up, add three spoons of bean paste, stir-fry on low heat, add the prepared ginger garlic and peppercorns when the fragrance overflows
9.
Add cold trotters, stir-fry over medium heat to avoid mashing, add a lid of cooking wine to remove the fishy, appropriate old-fashioned color.
10.
Stir evenly and add a pot of boiling water that has been cooked in advance. The best water level is 1-2cm after the trotters. Cover the pot on high heat for 10 minutes, then turn to medium and low heat for 20 minutes
11.
After burning for 30 minutes. Collect the juice on high heat for 5 minutes. Serve and sprinkle with chopped green onion
12.
Just install it. Sprinkle with chopped green onions.
Tips:
Because I added the dark soy sauce and three spoons of bean paste, I didn't add any salt, so you can taste the saltiness when you make it. In addition, I don’t have any magnified ingredients or chicken essence. I don’t like chicken essence and MSG. If I am thirsty after eating it, I can add it appropriately according to the actual situation.
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