Pig's trotters tendon is very delicious, and many people like it. It can be used to make soup, pot-stewed or stewed. It is a good side dish with wine. How can pig's trotters be used to make good food? Let me tell you about my favorite home-cooked practices. I usually cut the bought pig's trotters into three sections, one for the tendon meat and one for the middle section, with a part of the remaining tendon, so that the finished product will be of the right size in the future, bite by bite.
Cool the oil in a hot pot, put ginger slices, star anise and pepper, cut a spring onion into three sections (picked out after convenience), put it in the pot, stir-fry until it is fragrant, then add beef tendon, add appropriate rice wine and fry in oil. When the color of the beef tendon is faded and the water content is similar, add the appropriate soy sauce, extremely fresh flavor and white sugar and fry again, then add the chopped dried Chili. After similar coloring, add boiling water over the beef tendon, and the water must be more. Because it is longer when burned, the pork tendon can be soft and waxy.
What needs to be done at this time is to turn the popularity into slow fire and gradually cook it, so that the juice can enter the internal structure of beef tendon sufficiently, and the time is about 40min. You can try the cooked degree. If it is not soft enough, you can add a little boiling water to cook it for a while. Finally, collect the juice with high fire, add chopped shallots, stir-fry for a while, turn off the fire, and pour proper monosodium glutamate before taking out the pot. The pig's trotters are hard, so they should be soaked overnight in advance, and it is easy to stew when cooking. If you cook in a pressure cooker, it's easy to cook the pig's trotters. If you don't use a pressure cooker, you can simmer in a pot for about 2 hours, and you should put more juice. Summary: The pig's trotters are hard and tough, and it is difficult to chew if they are fried in oil. The best way for all pig's trotters is to stew soybeans. Boiled in a pressure cooker, it tastes better and tastes better.