Prepare ingredients first: two waxy corn trotters, one trotter, 3 tablespoons of cooking wine, 20g of crystal sugar, 30ml of oil, 3 tablespoons of braised soy sauce, 5 star anise, 3 pieces of cinnamon, 8 slices of ginger, 20 peppers, 2 pieces of dried tangerine peel, 8 dried peppers, salt 10g and 2 tablespoons of chicken essence. Then wash the trotters, boil water, put some cooking wine, cover the pot, and blanch the trotters first. Waxy corn is soaked in clear water, and then it also needs to be blanched in water. After the corn and pig's trotters with excess water are cleaned, stir-fry the sugar color, put the oil and white sugar in the pot, stir-fry with a spatula until the sugar turns yellow and bubbles, pour in the pig's trotters, add braised soy sauce, stir-fry the prepared aniseed for about 5 minutes, then add water, cover the pig's trotters, add salt after boiling, taste salty and taste appropriate, and then pour the soup and ingredients into the pressure cooker together with the corn.
Second, the time for chicken essence to make waxy corn trotters is the time to make this dish. The time to add chicken essence is when the trotters are fried. You can add chicken essence after adding salt. This will make the trotters more delicious, taste more fragrant and softer, and the soup is delicious.
Bian Xiao will share some tips with you here. When cooking in a pressure cooker, be sure to simmer on low heat. Sprinkle chopped green onion when cooking, and it will taste by going up one flight of stairs. This dish can warm people's hearts, leave a fragrant mouth and have an endless aftertaste. This is a rare simple happiness.