Cooking home-cooked dishes with professional hotel practices makes cooking a pleasure. I am TRL, the force of nature. Let's discuss this tangible, colorful and delicious world together.
In fact, it is not difficult to cook this dish well. As long as peanuts, pig feet stink, pig feet are soft and rotten, and the seasoning is well controlled, the rest will be handed over to time.
Braised pork knuckle with peanuts:
Ingredients: 835g trotters and 220g peanuts.
Ingredients: ginger, garlic seeds, shallots, star anise and fragrant leaves.
Seasoning: south milk, pork sauce, high-alcohol liquor, sugar, chicken essence, salt, oil, soy sauce, soy sauce, pepper and oyster sauce.
[preparation]:
1. When we buy trotters, we'd better ask the stall owner to scrape the hair off the trotters and chop it up. Otherwise, cutting at home is laborious and expensive.
2. Because it takes a long time for peanuts to mature, if peanuts and pig's trotters are stewed together, then peanuts must not be cooked and must be eaten raw, so it is necessary to deal with peanuts in advance. If it is soaked in water, it should be soaked at least 5 hours in advance. If you use a pressure cooker, you need to press it with SAIC for 5 minutes, if you use an electric pressure cooker, it takes 15 minutes, and if you use an ordinary pot, it takes 25 minutes. Clean the dust on the surface of peanuts with clear water for later use.
3. Prepare a piece of ginger, remove the ginger skin and cut it into large pieces with a knife. Cut 5 cloves of garlic in half for later use.
4. Prepare a braise in soy sauce, 2 slices of milk, 20g soy sauce, 20g soy sauce and 3g sugar in advance, and then stir the milk evenly for later use.
5, 4 shallots tied into shallots, used when stewing pig's trotters.
All the materials are ready. Let's get started.
Cooking method:
1. There is less water in the pot, and more water can be produced than peanuts. Put peanuts in cold water in a pot, then add 1 star anise, 2 fragrant leaves and 2g edible salt. Cook on high fire for 25 minutes, turn it over a few times to make each peanut evenly heated. After cooking, take out the water control for later use. By the way, pick out the star anise and fragrant leaves. figure
2. After the water in the pot is poured out, add some more water. Boil pig's trotters in cold water and water in high fire. The main purpose of scalding pig's feet is to remove blood from pig's feet, which can reduce their fishy smell.
3. There will be a lot of floating foam after the water is boiled, so it is good to skim it in time, otherwise these floating foam will stick to the pig's trotters, which will increase the difficulty of our cleaning.
4. After the water boils, boil for 3 minutes at most, and then take it out. Rinse with clean water and control the water for later use. It is best to use kitchen paper to absorb the water on the surface after water control.
5. Wash the pan, heat it, and add 900g cooking oil. When the oil temperature is 60% hot, pour the trotters into the pot and start frying. Pay attention to the phenomenon of frying oil after the pig's trotters are cooked, because there is still some water on the pig's trotters, and it is inevitable to fry oil when encountering high temperature oil. So before cooking, try to control the water content of pig's trotters. Or cover the trotters immediately after cooking, and then open the covers when there is no crackling sound.
6. The oil temperature is high, which can quickly dry the water on the surface of pig's feet and make the pigskin firm. The whole process takes about 120 seconds. Stir-fry the trotters until the skin is slightly yellow, and take out the meat to control the oil. Pig's trotters are usually cooked in restaurants, which is quick and effective.
7. Leave a little residual oil (about 30 grams) in the pot. Because the trotters have just been fried in the pot, the pot is hot and the oil is hot. At this time, we change the fire into a small fire, and then stir-fry the prepared ginger slices and garlic seeds to make them fragrant. This process takes at most 10 second.
8. Then add 2 star anise and 3 fragrant leaves. Before putting star anise and fragrant leaves into the pot, rinse the dust off the surface with water and then put them into the pot. Stir fry with ginger and garlic. This process takes up to 5 seconds.
9. Then turn on the fire and pour the pig's feet into the pot. Stir the saucepan and pig's trotters evenly. At this time, you don't need to fry too much, just fry evenly.
10. Pig's trotters are a kind of food with strong smell. Although it is fried in boiling water, it still tastes a little. Generally, the cooking wine is not strong enough, so we have to use high-alcohol liquor to solve it. Pour 20 grams of high-alcohol liquor and stir it gently and evenly. When alcohol volatilizes, it will also take away the fishy smell of pig's trotters, and white wine can also play a role in enhancing fragrance. High-alcohol liquor has a high alcohol content and will burn when it meets sparks, so stir-fry should be small. Try not to let alcohol burn, otherwise it will reduce the deodorization effect.
1 1. After stir-frying, we will pour the prepared stew into the pot and stir-fry the stew with high fire, so that every pig's foot can absorb the aroma of the stew. This process takes about 1 minute.
12. Stir well. After frying, pour the peanuts into the pot and stir fry together. After the peanuts are put into the pot, stir them evenly before proceeding to the next step.
13. Add clean water that can pass the pig's feet. If you use a pressure cooker or an electric pressure cooker, you don't need to add too much water, as long as you have water that has just passed the trotters, because pressure cookers and electric pressure cookers basically don't consume much water.
14. After the fire boils, add an appropriate amount of edible salt (because the sauce and soy sauce in the stew are salty, add salt according to your own taste). Add 2g pepper and stir well.
15. The color seems a little light. I added 3 grams of soy sauce to color it. If you don't like soy sauce, you can add some southern milk, because there is monascus powder in southern milk, which is a natural pigment.
16. In order to save time, I poured the pig's feet into the electric pressure cooker, put the onion knots in, and pressed for 30 minutes. If it is a pressure cooker, it is 10 minutes after SAIC, and if it is a casserole, it is about 60 minutes.
17. after pressing, pour it back into the pot, and then pick out all the ginger slices, shallots, star anise and fragrant leaves. This will make the food look better, and eating ginger slices or star anise will not affect the eating experience.
18. Then boil the soup with high fire. At this time,10g oyster sauce and 2g chicken essence can be added to improve the taste and freshness. Stir-fry when collecting juice, so that the juice is evenly wrapped on the pig's trotters.
19. It is not recommended to collect juice that is too dry. Better save some soup. I spent about 15 minutes collecting juice. Finally, I put the pig's trotters in a hot casserole and served them.
The stewed pig's trotters with peanuts made in this way are soft and delicious.
Technical points and personal suggestions:
1. Pig's feet are also called pig's feet or pig's hands. Pig feet are divided into front feet and back feet. The exercise of the pig's forefoot is greater and stronger, so the pig's forefoot will have more meat and trotters, less bones, and the meat will be tighter than it is. According to this feature, pig's front foot is more suitable for roasting, stewing, stewing, sauce, marinating and so on. The pig's front foot is delicious and tastes particularly fragrant. But the pig's hind legs have less meat and more bones, which is more suitable for making soup.