Ingredients: pig trotters auxiliary ingredients: light soy sauce, aged vinegar, garlic, onion, ginger, cinnamon

Seasoning: dark soy sauce, cooking wine, rock sugar, aged vinegar, sesame oil

Sauceed pig's trotters

Method:

1. Soak the pig's trotters in water for at least 5 hours in advance, changing the water 2 or 3 times in between.

2. Pour cold water into a pot, bring to a boil over medium-high heat, and keep boiling for 5 minutes.

3. Pour away the water in which the pig's trotters were cooked, rinse the pig's trotters, and check carefully to remove fine hairs and impurities.

4. Put the pig's trotters into the casserole, add appropriate amount of water, add onion, ginger and all seasonings.

5. After boiling over high heat, turn to low heat, cover with lid, keep boiling over low heat, cook for 15 minutes, turn off heat and simmer for 30 minutes;

6. Turn on low heat again Bring to a gentle boil and keep for 15 minutes, then turn off the heat and simmer for 30 minutes; cook again until it is almost cooked.

7. Take out the pig's trotters and put them into a suitable container. Filter out impurities from the soup.

8. Soak the pig's trotters in the original soup, seal it and put it in the refrigerator.

9. Refrigerate until defrosted, and use a small spoon to scrape off the fat on the surface.

10. Take out the pig's trotters, cut or tear them, or tear them into large pieces.

11. Crush the garlic into a puree, add appropriate amount of vinegar and sesame oil, and stir evenly to form garlic paste.

12. Plate the pig's trotters and serve with minced garlic for dipping.

Ingredients: 1 pair of pig's trotters, 1 large piece of ginger, 1 green onion, 3 cloves of garlic

Soy pig trotters

Seasoning: star anise (aniseed) ) 4 pieces, 40 pieces of Sichuan peppercorns, 1 piece of tangerine peel (about the size of 2 1 yuan coins), 2 grass fruits, 1 cinnamon bark (about the size of the middle finger), 2 bay leaves, 3 dried red peppers, 2 tablespoons of cooking wine ( 30ml), 2 tablespoons of light soy sauce (30ml), 3 tablespoons of dark soy sauce (45ml), 1 teaspoon of white sugar (5g), 1 small handful of rock sugar (about 30g), 1 teaspoon of salt (5g)

Preparation steps

1. Wash the pig's trotters. Pour water into the pot, bring to a boil over high heat, blanch the pig's trotters for 5 minutes, remove, rinse and drain. (If there is hair on the pig's trotters, you can use fire to remove the hair on the surface of the pig's trotters. But usually the hair on the pig's trotters we buy in the supermarket has been removed very cleanly)

2. Remove the ginger Cut the skin into slices, cut the green onion into 5cm long sections, peel the garlic and pat it lightly with a knife, but do not smash it.

Pork trotters in sauce

3. Pour oil into a non-stick pan, heat over high heat until the oil is 50% hot, add onions, ginger, garlic, star anise, Sichuan peppercorns, tangerine peel, and grass fruits. , cinnamon, bay leaves and dried chilies, stir-fry until fragrant, add pig trotters, and then cook in cooking wine.

4. Pour in the light soy sauce and dark soy sauce, and use a shovel to turn the pig's trotters so that the color of the soy sauce evenly covers the pig's hands. Pour in boiling water to cover the pig's trotters, add sugar, cover, reduce to low heat and simmer for 1 and a half hours.

5. Finally, open the lid, add rock sugar and salt, stir well, then turn to high heat and cook for 10 minutes, until the rock sugar is completely melted and the soup slowly dries up.