1. Add hawthorn

Add some hawthorn when stewing pig's trotters. Add 50 grams of hawthorn to 1,000 grams of pig's trotters to make the pig's trotters easy to rot and taste delicious. Because hawthorn contains a certain amount of lipase and maslinic acid. The lipase in hawthorn can promote fat decomposition; maslinic acid can increase the activity of proteolytic enzymes, and because the main components of meat are protein and fat, it helps the stew to be more rotten and easier to cook. Note that when stewing pig trotters with hawthorn, rinse the dried hawthorn and soak them in cold water first.

2. Add vinegar

When stewing pig trotters, adding an appropriate amount of vinegar can not only make the colloid in the bones decompose more calcium and phosphorus, improve its nutritional value, but also The broken down protein is also easier for the body to absorb. Vinegar makes it easier for the calcium ions in the bones to blend into the soup, which is more conducive to the absorption of calcium ions. Moreover, vinegar accelerates the decomposition of fat in pig's trotters and ensures the conversion of saturated fatty acids into unsaturated fatty acids, which is not only beneficial to human health, but also makes pig's trotters tender and not greasy; vinegar can remove the fishy smell of pig's trotters; vinegar can make pig's trotters fresh and tender. The hooves will stew quickly.

Note that when stewing pig trotters, add vinegar right at the beginning of the stew. If it is added too late, the vinegar smell will not evaporate completely, and the meat may be sour and unpalatable, affecting the taste.

3. Add papaya

Pig's trotters and papaya will become crispy when boiled together. Because papaya contains substances that can decompose the protein in pig's trotters, pig's trotters will become rotten easily, and the soup has a special aroma. , the nutrients in pig’s feet are easily absorbed.

4. Heat

When stewing, be sure to turn on the minimum heat. Use a cast iron pot to stew for two hours, and an ordinary pot to stew for about three hours. A low fire is the key to ensuring the tenderness of the pig's trotters. A high fire will cause the pig's trotters to become rotten and shapeless.

5. Stew in warm water

In order to ensure that the pig's feet are soft and rotten, the water should not be replaced with cold water after blanching. Add enough warm water to stew them to make them easier to rot.

6. Use a pressure cooker

It is recommended to stew pig trotters in a pressure cooker. Stewing pig trotters in a pressure cooker is convenient and fast, and you can enjoy the delicious taste without spending too much time and energy. Nutrition will not be lost and is very easy for the body to absorb. The pressure cooker is also called a pressure cooker. It can heat the food to be cooked to more than 100℃, making it cooked quickly and thoroughly rotten. Ordinary pots can only be boiled at a maximum temperature of 100° and can only be simmered for a long time.