Braised Trotters:

Ingredients Detail

Trotters moderate

Oil tofu moderate

Scallion moderate

White Wine moderate

Oil moderate

Icing Sugar moderate

Soy Sauce moderate

Old Soy Sauce moderate

Salt moderate

Wash the hooves and set aside, cut the spices well.

Put white wine in the pot, put down the hoof, do not cover the pot, boil, and then rinse off the foaming standby.

Put a small amount of oil in a frying pan and stir-fry the sugar color on low heat.

Stir fry the hooves. Add soy sauce and dark soy sauce in the ratio of 2:1 and stir fry well.

Transfer to the pressure cooker along with the tofu, and add water to cover the hooves.

Once it's gassed, press on high heat for 25 minutes.

Transfer to a wok, add a pinch of salt, and remove from the wok.

Steamed pig's trotters with rock sugar

First, wipe the trotters with dark soy sauce and honey and fry them, then put them into the electric pressure cooker for steaming, the steamed pig's trotters tasted sweet and sticky, the skin was crispy and the meat was tender, the flavor was very good, yo, it was really quite a feast for the eyes.

Ingredients

Pig's trotters 1

Rice sugar moderate

Old soy sauce moderate

Soy sauce moderate

Onion ginger moderate

Salt moderate

Starch moderate

Honey moderate

Methods/Steps

1

Soak the trotters in water. Soak in water to remove blood, pull out pig hair and rinse well.

2

Bring cold water to a boil in a pot over high heat, then cook over low heat for about 5 minutes to knock off excess blood foam.

3

Fish out the hooves, drain the water, and then use absorbent paper to clean the surface of the hooves.

4

Use a brush to evenly coat the surface of the hooves with honey and Sriracha.

5

Heat the oil in a frying pan and fry the hoofs all around until browned. Deep-frying works better, and be sure to pay attention: the oil will splatter. After frying, then put into the electric pressure cooker for steaming, pour in the stock, season with the right amount of rock sugar, soy sauce, salt, onion and ginger.

6

Put the lid on to seal and press the bean hoof tendon button.

7

After the float naturally descends, open the lid, and use chopsticks to gently pierce into the meat.

8

Pour out the appropriate amount of soup brine in the pressure cooker to the frying pan, then add the appropriate amount of rock sugar and water starch to boil, the soup thick.

9

The hoof salvaged in the plate, and then dripping 8 in the hook good thickening, and then sprinkled with a little green onion can be on the table to eat, the skin crispy meat rotten, tasty and especially hunger, yo.