First, the practice of spiced sauce trotters
Ingredients: one.
Ingredients: star anise, cinnamon, fennel, pepper and tsaoko make up five flavors, namely "five spices". The five spices given on the menu are cinnamon, star anise, ginkgo, angelica dahurica and fennel.
Taste: salty and fragrant
Production difficulty: pier cutting (primary)
Production time: 30 minutes
Operation method:
1, a pig's front hoof, boneless hoof, tied tightly with cotton thread, put the pig's paw in clean water and boil it until it boils. One is setting and the other is removing blood. Pour out the first pot of water;
2. Wash the pan, add a little water and 50g sugar, stir-fry until it is saccharified, and then stir-fry with low fire until the sugar turns yellow. At this time, add the right amount of water, salt and soy sauce, and add the "five spices" and trotters. After the water is boiled, cook it with medium and small fire for about 1 hour.
3, this is just pickled, very soft, don't worry about not eating. If it's cold, it's best to put it in the refrigerator. It smells good when it's cold.
4. Cut a plate of finished products.
Simple method:
Making braised pig's trotters by yourself is cumbersome and demanding, so it is better to buy them yourself. Sichuan's signature dish, spiced braised pig's trotters, was developed with a century-old secret marinade from a famous family. The sauce is rich in flavor, residue in oil, rich in juice and five flavors, and integrates taste, nutrition and dietotherapy. It has won the favor of many consumers and won many honors such as "Chengdu Famous Cuisine", "Chengdu Famous Snack" and "China Famous Cuisine". It is one of the famous snacks in Sichuan.
Second, spiced braised trotters
material
Five flavors are made from star anise, cinnamon, fennel, pepper and tsaoko, which is the "five flavors". The five spices given on the menu are cinnamon, star anise, ginkgo, angelica dahurica and fennel.
working methods
1, a pig's front hoof, boneless hoof, tied tightly with cotton thread, put the pig's paw in clean water and boil it until it boils. One is setting and the other is removing blood. Pour out the first pot of water;
2. Wash the pan, add a little water and 50g sugar, stir-fry until it is saccharified, and then stir-fry with low fire until the sugar turns yellow. At this time, add the right amount of water, salt and soy sauce, and add the "five spices" and trotters. After the water is boiled, cook it with medium and small fire for about 1 hour.
3, this is just pickled, very soft, don't worry about not eating. If it's cold, it's best to put it in the refrigerator. It smells good when it's cold.
4. Cut a plate of finished products.
Third, braised spiced trotters
material
Two trotters, three aniseed, 20 peppercorns, two spiced powders, a small piece of dried pepper, a small piece of cinnamon, one tablespoon of cooking wine, two tablespoons of soy sauce, one tablespoon of brown sugar, three cloves of garlic, five slices of ginger, one celery stalk, one onion and two small tomatoes.
working methods
1, clean pig's trotters and boil dirty things in a hot pot for later use.
2. Put hot water in a small high-pressure pan, and add all other seasonings and clean trotters.
3. Turn on the fire, wait for the sound, turn to medium heat, wait for 20 minutes, and then wait for the pot to cool down.
4. Cool the cooked trotters, put them in the refrigerator, slice them when eating, and plate them.