Make ingredients

75g of trotters, 13g of salt and onion, 8g of ginger, 2g of sesame oil and cooking wine, 5g of pepper, 3g of longevity vine, 5g of crystal sugar and 13g of soup.

Production process

(1) Scrape the pig's trotters, clean them, chop off the tips of the paws, split them in half, boil them thoroughly in water and put them in cold water. Ginger and onion are smashed for use.

(2) Heat a little sesame oil with a frying spoon, add rock sugar and fry until purple, and then adjust the soup to light red.

(3) Add trotters, cooking wine, onion, ginger, salt and pepper, remove the floating foam after the soup is boiled, and after the trotters are colored with high fire, move to low fire for stewing, and collect the concentrated juice.

Method 2

Production process

1. Wash pig's trotters and dry them for later use.

2. It is easier to put oil in the pot with two pig's trotters to cover it.

3. Then pour a small amount of honey and heat it slowly.

making materials

making materials (16 sheets)

4. After the oil is hot, put the pig's trotters in the oil pan and fry them until they are colored.

5. Take it out, put it in a large wok, simmer it slowly after boiling, and it will be rotten after three hours, then turn off the fire and take it out.

6. finally, it's edible. it's best to eat braised trotters after cooling, that is, they are strong and not greasy, and they are delicious.

Method 3

Making ingredients

Ingredients:

Braised trotters

One trotter with 5g of crystal sugar and 1 tablets

Lightly pumping 1g of water (just over the trotters)

Making process

1. Chop the trotters and blanch them;

2. Pour oil in a hot pot;

3. Add crystal sugar, pig's trotters, water, light soy sauce and all the materials.

4. It will be cooked in an hour.

making ingredients

raw materials: two chop pieces of pig's trotters

ingredients: put as many dried peppers as you like, about ten pieces of tsaoko, fragrant leaves, star anise, pepper and ginger.

seasoning: one teaspoon of salt, half a teaspoon of allspice powder, one teaspoon of soy sauce, half a teaspoon of soy sauce, three teaspoons of cooking wine and half a teaspoon of monosodium glutamate (reference quantity)

Method 4

Making process. I bought cold meat at the counter, with little wool.

3, stir-fry the sugar color. Put the oil in the pot, put the crystal sugar in it, and stir it until it melts. Don't move. The smallest fire, until it bubbles. Stir it again. You can fry at this level, and you don't need to say how good the sugar color is. What students who are afraid of being fried are better able to master is that the color is brown and they begin to bubble. Just do it.

4. Pour the pig's trotters and stir-fry evenly. Figure 4 has been evenly colored. For insurance, you can stir-fry for a while on medium heat, and the more you stir-fry, the heavier the color.

5. Add the spices and stir-fry the fragrance. First, add the cooking wine and pour it along the pot ring, then add the light soy sauce and the five-spice powder and stir well.

6. Mix hot water.

7. Turn to the stew pot, the rice cooker I use, and stew for one and a half hours to two hours. When the stew lasted for an hour, I seasoned it with salt. I put a teaspoon of salt in it.

8, stewed pig's trotters.

9. Transfer to the wok, which is the kind of wok that can turn over frequently. The non-stick wok won't make the meat change color, and the wok may make the soup a little black.

1. Collect the juice over high fire until the soup is rich, and add some monosodium glutamate. Because I want to keep it in cold storage, the juice is not completely collected, depending on my personal preference!

Method 5

Materials:

1. Chop pig's trotters into pieces;

2. Seasoning A: garlic, ginger, watercress, dried pepper, prickly ash, Amomum tsaoko, fragrant leaves, fennel, rhizoma kaempferiae and star anise;

seasoning b: cooking wine, soy sauce and chicken essence;

Practice:

1. Put oil in the pot, stir-fry garlic, ginger and watercress until the oil temperature is seven degrees hot, and then put the remaining materials in seasoning A into the pot and continue to stir-fry;

2. Then pour the trotters into the pot and stir fry;

3. After stir-frying for a while, add a proper amount of clear water (the amount of clear water does not exceed the trotters), and add seasoning B to adjust the taste;

4. Take a clean pressure cooker and pour the pig's trotters from the pot in Method 2 into the pressure cooker;

5. Cover the pressure cooker with a lid and buckle the air valve. Bring the fire to a boil until the pressure cooker starts to steam, then turn to medium heat and continue to press it for 15-2 minutes to turn off the fire.

6. after turning off the fire, let the pressure cooker stand for 15 minutes until it stops steaming, then open the lid and take out the braised trotters.