Practice of stewing pig's trotters in casserole
1.
Chop the trotters into small pieces.
2.
Soak in light salt water with cooking wine 1 hour, and change water twice in the middle.
3.
Radish and ingredients preparation.
4.
Soak the bloodless trotters until soft, add cooking wine, pepper and ginger and put them in cold water in the pot.
5.
Blanch pig's trotters, wash them and drain them under running water.
6.
Pour cooking oil into the pot, add rock sugar, and stir-fry slowly until it melts and deepens.
7.
Pour the pig's trotters into the boiling water.
8.
Stir-fry until the trotters are tight.
9.
Add soy sauce and stir fry.
10.
Add spices and stir fry.
1 1.
Stir-fry until the trotters are evenly colored.
12.
Add hot water and bring to a boil.
13.
Pour the meat and soup into the casserole, bring it to a boil, then turn to low heat and stew for 1.5 hours.
14.
When stewing, peel the radish and cut it into pieces.
15.
1.5 hours later, add radish.
16.
Stew for another 20 minutes and add salt.
17.
Season with concentrated chicken juice.
18.
Stew 10 minutes to collect juice, and then turn off the heat.
19.
serve the dishes
Cooking tips
1: Stir-fried sugar with rock sugar will make the finished trotters more red and bright.
2. Add enough soup at a time and try to avoid adding water in the middle. If you really want to add it, remember to add boiling water.
3. The final fruit juice collection depends on personal preference. Our family always likes to keep more soup for bibimbap or cooking noodles.
4: Don't add salt when frying, because the meat is not easy to stew after adding salt.