There are many ways to make pig's feet, but the way to eat them is the most delicious way, because the stewed pig's feet taste particularly soft, and a lot of time is required in the process of braising. For high heat, only pig's feet are marinated, especially when the bones are removed. The pig's feet must be marinated before marinating, so that the pig's feet will be flavorful. So how to braise pig's feet? How delicious is it?

Southern suckling pig's trotters

The pig's trotters braised with fermented bean curd have the aroma of wine and a hint of sweetness, which is very appetizing. I have learned to regard it as a specialty dish, and it is also a very honorable thing to cook it for relatives and friends!

Ingredients: 900 grams of pig trotters, 50 grams of rock sugar, 1 green onion, 1 tablespoon of light soy sauce, dark soy sauce 1 tablespoon, cooking wine, 1 tablespoon southern milk (also called fermented bean curd), peanut butter, garlic, ginger, Sichuan peppercorns, dried chilies, kaempferol, bay leaves, grass fruits, star anise, cinnamon, appropriate amount of oil.

Cooking steps:

1. When buying pig trotters, just ask the store to chop them into small pieces. When you come back, put the pot in cold water, add a little cooking wine, take out the pig trotters after boiling, Wash well with cold water. Then slice onions, ginger, and garlic and set aside.

2. Dissolve the peanut butter with hot water, then add the southern milk and mix well to make the southern milk.

3. Heat oil in a pan and sauté kaempferol, bay leaves, grass fruits, Chinese prickly ash, star anise, cinnamon, dried chili pepper and Chinese prickly ash until fragrant. Add water and boil after fragrant. Add light soy sauce and dark soy sauce, lower the heat and simmer for 15 minutes, strain out the juice and keep it for later use.

4. Put in another oil pan, add onion, ginger and garlic and sauté until fragrant, add pork trotters and stir-fry until the skin changes color, add cooking wine and cooking sauce and stir well.

5. After boiling the soup over high heat, add milk and rock sugar and stir well. When the soup boils again, reduce the heat and simmer for an hour.

6. Finally, reduce the juice over high heat. Sprinkle with chopped green onion and enjoy.

This dish is not only delicious and tender, but also fat but not greasy. Even the soup is very thick and fragrant. If paired with a bowl of rice, it will be delicious no matter how you eat it~