Pig's feet look big. Don't feel difficult to do. As long as you find the right way, trotters are a very simple dish. It's delicious as long as it's stewed. I recommend this method of braised pig's trotters with soybeans. I have done it many times and never failed. It tastes great!

Exercise:

Soybeans are soaked in cold water in advance, which takes about three hours or more. You can prepare them by soaking them overnight in advance.

Remember to singe pig's trotters, clean them, chop them into small pieces, put them in a pot with cold water, add onions, ginger slices and cooking wine and blanch them.

After boiling, skim off the floating foam and then take it out. Don't rinse with cold water, because the trotters cooled with cold water are not so soft and rotten.

Put oil in a hot pan, stir-fry sugar with rock sugar, and turn the heat down when frying sugar. After the sugar melts, add the trotters and stir well.

Stir-fry Jiang Mo and dried chili, add a spoonful of soy sauce and a spoonful of soy sauce, stir well, and heat the water.

After boiling, add salt to taste, add soybeans, star anise and fragrant leaves, pour them into a pressure cooker or rice cooker, and stew them according to the types of tendons.

After stewing, pour it back into the pot, collect the juice over high fire and sprinkle chopped green onion on the pot.

Second, beer duck

Duck meat has a strong smell, so making beer duck is not only fishy but also delicious, and it is a particularly good dish.

Chop the duck into small pieces, do not put oil in the pot when it is hot, stir-fry the duck, add ginger slices and cooking wine, stir-fry until the surface is brown, and then remove and wash. This fried duck tastes better than direct blanching.

Put oil in a hot pan. When the oil is hot, add shredded ginger and dried chili, stir fry, then add duck meat, stir fry constantly, add salt and soy sauce to taste and color, stir fry until the duck meat is out of the pan, add star anise and fragrant leaves, and simmer for half an hour (the time depends on the size and age of duck, and the old duck needs to stew for more than one hour).

After the duck is stewed, the juice is collected by fire, and the chicken is fresh. If you like spicy food, add a little millet pepper and garlic sprouts, stir well and then take out the pot.

Stewed chicken with mushrooms

Mushrooms and chicken are always the best partners. Dried mushrooms and fresh mushrooms are especially delicious. Personally, I prefer to cook this dish with fresh mushrooms. Mushrooms taste more tender and smooth.

After eating more small pieces of chicken, put it in a pot with cold water, add ginger slices, scallion and cooking wine, boil over high fire, blanch and bleed.

Divide the mushrooms into four parts and tear them into small flowers. Prepare onion ginger slices, garlic seeds, chopped green onion and other ingredients, and prepare some dried peppers if you like spicy food.

Put oil in a hot pan, stir-fry ginger slices and garlic, stir-fry chicken until the surface is slightly burnt, and season with salt, soy sauce, soy sauce and oyster sauce.

Pour in mushrooms, stir-fry evenly, add water without ingredients, simmer for 20 minutes on low fire, collect juice on high fire, extract chicken essence and sprinkle with chopped green onion.

The stewing time here is also determined according to the tenderness of the chicken. You can grasp the time by tasting it yourself. Chinese food always depends on the state of the food.