Braised pig's trotters

Main ingredients

1300g pig's trotters, one green onion, one piece of ginger, six cloves of garlic, two tablespoons of sugar, 20g of light soy sauce, 10g of cooking wine, 2g of Sichuan peppercorns, two ounces of star anise Three bay leaves, 2g of chicken essence, a tablespoon of tomato sauce, an appropriate amount of chili

How to make braised pig trotters

1. Buy two pig trotters and ask the butcher to help chop them Small pieces, clean them, and if you have enough time, soak them in fresh water.

2. Boil half a pot of hot water, put the soaked pig's trotters in and bring to a boil, skim off the foam, cook for three to five minutes, remove and drain, and set aside.

3. Turn on medium heat. When the pot is hot, add a little more oil than for cooking. Add sugar and stir it back and forth. After the sugar melts, keep stirring until it turns caramel color and many fine bubbles begin to appear. Add the pig trotters.

4. Add the pig's trotters and stir-fry over medium-high heat until it is evenly colored.

5. Add onion, ginger, garlic, pepper, star anise, bay leaves, and chili and stir-fry quickly until fragrant.

6. Add 10g of cooking wine and stir-fry.

7. Add a tablespoon of tomato paste and appropriate amount of salt and stir-fry evenly.

8. Pour the pig's trotters into the electric pressure cooker, add hot water up to 1/2 of the pig's trotters, cover the lid and press the beef trotters button, simmer for 30 minutes after the gas is released, and wait for automatic deflation. . (If you don’t use a pressure cooker, add hot water more than two fingers deep into the pig’s trotters at one time, and simmer over low heat for 60 minutes until the pig’s trotters are soft and rotten)

9. After the pressure cooker is deflated, pour it into the wok and put it in Stir-fry the light soy sauce, reduce the juice over high heat, and finally add the chicken essence, stir well, and remove from the pan.

10. When plated, it has a bright red color and a smooth and chewy texture. It is a simple and easy dish to entertain guests, so hurry up and learn it!

Tips

1. I didn’t put any cinnamon and nutmeg at home after I used it up. If I did, I’d better put less cinnamon and nutmeg for better taste. 2. If a novice is not good at controlling the heat when frying sugar, he must stir-fry over low heat and slowly until the sugar melts and caramel color begins to appear. When fine bubbles appear, add the pig's trotters, then turn up the heat and quickly stir-fry the pig's trotters to color them. 3. The sugar color has already made the color of the pig's trotters very beautiful, so you don't add dark soy sauce. If you think the color is not good enough, add an appropriate amount.