Practice: 1, cut the pig's trotters into pieces, soak them in warm water for half an hour, then rinse and drain the water for later use;
Pickled and air-dried trotters are hard. Soak them in warm water first to make the skin softer and easier to handle.
2, white radish peeled and cut into pieces. Break cauliflower into small pieces, rinse twice, soak in light salt water for 15 minutes, then rinse and drain;
3. Add a little oil to the pot, add dried red pepper, star anise, Amomum tsaoko, pepper, ginger slices and garlic slices, stir-fry with low fire, then add dried trotters and stir-fry;
4. Stir-fry and pour in 2 spoonfuls of bayberry wine; It is also possible to remove fishy smell with ordinary white wine or cooking wine.
5, add boiling water, the amount of water does not exceed the ingredients, boil and turn to low heat for 2 hours;
6. After the trotters are stewed soft (you can poke them with chopsticks), add the radish;
1, burn the old pig's feet until the skin is brown, and scrape them with clean water;
2, cold water pot, simmer. When pork knuckle is ripe, put it into water and cut it into small pieces.
Pick up the pork and cut it into pieces, then return to the pot and continue to cook until the meat and vegetables are fragrant, and then stop the fire.
(1). Dry and cook the pig's feet to remove fishy smell; (2) putting ginger slices into hot oil and oiling;
(3) stew in a casserole for 2-3 hours.
(4) Season when eating, add radish or vermicelli, and put a little red dates and medlar in moderation.
Dried trotters 1250g, dried potatoes 250g.
1. Burn pig's trotters until they are brown, then scrape them clean, chop them into small pieces with a kitchen knife, then rinse them with warm water to remove broken bones;
2.2. Put the cut and washed pig's trotters into a pot and cook for about 30 minutes with high fire until they are seven ripe;
3.3. Put away the prepared accessories (radish, potatoes, etc. ) put it into the pot, add seasoning after boiling, and then simmer for 15 minutes.
4. Fourth, when the auxiliary materials are cooked, add onion seedlings or coriander, and you can start the pot.
Pickled trotters, kelp, cooking wine, ginger, garlic, pepper, dried pepper, soy sauce, chopped pepper, salt.
1. Wash and chop the dried trotters and put them into the pot. Add ginger, garlic, capsicum and dried capsicum.
2, add the right amount of water. 3. Add cooking wine and soy sauce to boil.
4. After boiling, add chopped peppers and cook for 40 minutes on medium heat.
5. Add kelp and stew for 20 minutes. Add salt before cooking.
1. Cut the trotters into 3cm cubes, soak them in rice washing water for 40 minutes, rinse them off, blanch them in boiling water for 5 minutes, and take them out.
2. Blanch the cabbage in boiling water 1 min.
3. When the oil in the pot is 40% hot, oil the trotters for 5 minutes (low heat) and drain the oil.
4. Soak the dried beans in warm water and cut them into 4 cm long segments. Stir in a clean pot to dry the water.
5. Put the trotters in the buckle bowl. Leave the bottom oil in the pot, heat it to 60%, stir-fry the lobster sauce, stir-fry the ginger rice, garlic rice, dried bean curd, dried red pepper powder, monosodium glutamate and chicken essence for 1 min, then cover it on the pig's trotters and steam it in a cage for 60 minutes.
6. Pour the soup out of the buckle bowl, turn the trotters over the buckle plate, pour the soup in the pot on the trotters to polish the oil, sprinkle with chopped green onion, and wrap vegetables around the plate.