Spicy Pork Trotters in Clay Pot

Name: Spicy Pork Trotters in Clay Pot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Trotters; Some ginger; Some Scallions; Some Dried chili; Some Bay leaf; Some star anise; Some Cinnamon; Some pepper; Some Kumquat Oil; Some Cooking Wine; Some Maggi Soy Sauce; Some salt; Some Pixian Douban

by Small version

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I don’t need to introduce the nutritional value of trotters. Here I want to introduce one of our Chaoshan sauces. "Kumquat Oil" Kumquat oil has nothing to do with oil. It is a jam-like sauce made with kumquat juice, sugar and salt. It tastes sweet and has a mellow orange fragrance. . Tangerine oil is often used as a dipping material for steamed lobster, boiled seafood or fried food. Here I use it to make this spicy pork knuckle pot, it tastes really good. "

Spicy Pork Trotters in Clay Pot

1. Raw material map

2. Put half of the crushed ginger in boiled water, blanch the trotters, remove and rinse with water to drain.

3. Slowly saute the Pixian Douban Douban on a low fire until fragrant, then add kumquat oil and continue to fry. (No kumquat oil is replaced with sugar

4. Pour in the trotters and fry until evenly covered with sauce.

5. Then add bay leaves, cinnamon, star anise, Chinese pepper, dried chili and green onion ginger and stir fry together.

6. Add cooking wine and Maggi soy sauce, stir-fry evenly, add boiling water to submerge the trotters and bring to a boil.

7. Turn the casserole, add a little salt, cover and simmer for an hour. (Like a soft simmer for a little longer, pay attention to the amount of water and salt, don't make salty trotters...)