Tang Ma Gold Rock Sugar Trotter
1.
Prepare materials
2.
Ingredients detail map
3.
Chop a pig's trotters into four pieces with a machete, don’t chop them too much
4.
Add cold water to the pot, add trotters, and add two tablespoons of white wine
5.
Then add two slices of ginger
6.
Bring to a boil for a while to remove blood and foam
7.
Use a fishing net to fish out the trotters
8.
Clean the pig's feet with warm water and dry the water for later use
9.
Heat the pot with cooking oil, add rock sugar, star anise and bay leaves after the oil is hot
10.
Wait for the rock sugar to melt and turn yellow
11.
Add scallions and ginger slices and stir fry for a fragrance
12.
Add water-controlled pig's feet and stir fry
13.
Then add light soy sauce and braised sauce and continue to stir fry evenly
14.
Stir-fry the sauce well, being careful not to make it too wide, it will burn your hands
15.
Add appropriate amount of warm water, the water does not have to overflow the trotters, it is good if the trotters are flat, and the trotters will not taste good if they are stewed
16.
Add salt and chicken essence
17.
Pour the trotters into the pressure cooker
18.
Press the air valve after heating the air jet
19.
Medium heat for 20 minutes, turn off the heat and simmer for 10 minutes
20.
Turn on the pressure cooker after deflating
21.
Open the air valve, pour the trotters into the wok to collect the thick juice
22.
This one is very important. The juiced pig's trotter is red and bright in color, and you can enjoy it
23.
Here's a piece, it's so fragrant!
24.
Must-eat dishes for New Year’s Eve dinner~~~~ Tang Ma’s rock sugar trotters!
