Materials/Tools: 1 trotters, 10g rock sugar, 2 tablespoons soy sauce, 1 shallots, 1 tablespoon cooking wine, 1 star anise, 2 dried peppers, 10 pepper, 3 slices of ginger, 60.
1. Put the bought pig's trotters (chopped by the master) in cold water, add ginger slices and cooking wine, blanch for two minutes, and take them out for later use.
2. Prepare all kinds of seasonings for use.
3, put a small amount of base oil in the pot, put pepper and star anise in the pot, fry for a while, add the remaining seasoning, smell it, and remove it for use.
4, put the bottom oil in the pot, add rock sugar, small fire, keep stirring in one direction. It is advisable to bubble when rock sugar becomes Huang Shi.
5. Add pig's trotters, stir with low fire, so that the pig's trotters are evenly coated with sugar, and add soy sauce and soy sauce to stir evenly.
6. Soybeans can be added according to personal taste.
7. Put all the prepared things in front of the casserole, add cold water (plenty of water), add 1.5 spoonful of salt, when the water boils, turn to low heat, cover it, stew for one and a half hours on low heat (the stew takes longer, the trotters bounce up and taste more delicious), and collect the juice on high heat (stir several times more during the juice collection process).
8. The braised pig's trotters with all colors and flavors are finished.