2 pig trotters, appropriate amount of rock sugar, appropriate amount of ginger, 2 bay leaves, 2 star anise, 2 dried chilies

Preparation method

1. Preparation Ingredients. Two pig trotters, appropriate amount of rock sugar, appropriate amount of ginger, two bay leaves, two star anise, and two dried chili peppers.

2. Add an appropriate amount of water to the pot, then add the pig's trotters, and then add a little cooking wine.

3. After boiling over high heat, cook for another three to five minutes to fully cook out the impurities in the pig's trotters. Then remove the pig's trotters and set aside.

4. Fried sugar color. Pour an appropriate amount of cooking oil into the pot, then put the rock sugar into the pot and stir-fry over low heat.

5. Put the pig's trotters into the pot and stir-fry evenly.

6. Add ginger slices, dried chili peppers, bay leaves, and star anise to the pot and stir-fry evenly.

7. Cook a spoonful of cooking wine along the edge of the pot, then pour in a little dark soy sauce for color.

8. Add appropriate amount of hot water and salt. (You can add a little more water, because it will take a long time to stew) After the high heat comes to a boil, turn to low heat and simmer for about an hour and a half.

9. Collect the juice. Then put it on the plate.

Making ingredients

550g pig trotters, 8g ginger, 13g green onions, 5g cinnamon, 5g pepper, 15g light or dark soy sauce, 50g rock sugar or white sugar, 25g cooking wine , 15g sesame oil, salt, chicken essence or MSG.

Specific operations

1. Shave and wash the pig's trotters. The small fluff can be burned off with fire. Chop off the claw tips and chop them in half, and then chop them into small pieces.

2. Blanch the pig's trotters in water, put the pig's trotters into the pot with cold water, boil the water, pick up the pig's trotters, and remove the blood and oil foam. Cut the ginger into thick slices, cut the green onions into sections and set aside, and cut the carrots into cubes.

3. Heat a little oil in a pot, add rock sugar or white sugar and stir-fry until it becomes reddish brown and bubbling. When it boils, add the blanched pig's trotters and use medium or high heat ( Be quick and use high heat) and stir-fry continuously. The more you stir-fry, the darker and firmer the color will be, and the color will not fade no matter how you cook it.

4. Boil the water in the inner pot of the re-simmering pot in advance, add the colored pig's trotters, carrots, cooking oil and the above seasonings. After the fire boils, lift the inner pot and put it away from the heat to continue cooking. Just wait 40 minutes for the outer pot of the pot. Making braised pork trotters is that simple.

Tips

1. It is best to crush the rock sugar before use. When coloring and frying the rock sugar, stir-fry it over low heat to prevent it from turning black. If it turns black, don't use it, so as not to affect the taste of the pig's trotters. The rock sugar will taste bitter if it is fried. Try it a few times and you'll get there. You have to control the amount of rock sugar or white sugar. If the amount is too small, the color will be insufficient. If the amount is too much, the pig's trotters will become sweet.