As long as one loves, there is nothing one can't learn. If you fail once, you will succeed next time. Then sum up the successful experience and follow this step in the future. As the saying goes, "a Li Tong Bai Yong" can skillfully cook one dish before cooking other dishes, so there is evidence to follow, which is nothing more than changing the production method and adding and subtracting condiments.
Today, I introduce braised trotters, which are divided into two types: front and back. The front hoof is thin and the back hoof is fat. Generally choose the front hoof. How to tell, the method is very simple, pick up the pig's hoof, the front hoof can bend the joint, and the back hoof can't bend.
Required ingredients
1 trotters, 1 slices of ginger, 100g of onion, 30g of cooking wine, 5g of sugar, 30g of soy sauce, 5g of soy sauce, 10g of salt, 5g of shrimp skin powder, 1 bowl of sugar, and 500g of edible oil (the actual consumption is 30g.
1 spice bag (8 g of star anise, 0/0 g of cinnamon, 0/0 g of licorice, 3 g of tsaoko, 3 g of clove, 5 g of galangal and 3 g of dried tangerine peel).
manufacturing method
(1) Put the trotters on the stove and burn them until they are brown. Put them in a pot and soak them in water for 30 minutes. Then scrub it clean, put it on the chopping board, cut a knife from the middle, go deep into the bone, then split it in two and cut it into 8 pieces. Then put it into a basin, soak the bleeding water with water, and initially remove the fishy smell.
(2) Wash and slice ginger. Wash shallots and cut into sections. Cut some chopped green onions. Put the pot in cold water, add ginger slices, onion segments and10g cooking wine. After boiling, skim off the foam and take out the trotters.
(3) Take out the pot again, pour clean water, add pig's trotters and cook for 30 minutes. Insert chopsticks into the pigskin and it will be cooked. If the pigskin is tough enough, boil it for about 65,438+00 minutes until it is suitable, then take it out and drain it.
(4) Pour the cooking oil into the pot and heat it to 70-80% oil temperature, that is, the oil turns from boiling to calm and begins to smoke. Put the trotters in the colander, take the pot cover in one hand, gently slide the trotters into the pot, cover the pot cover until the noise disappears, open the pot cover, turn the trotters over and fry until golden brown, and take out the oil control.
(5) Take out the pot again, add a proper amount of clear water, put it into a seasoning box, add light soy sauce, sugar, salt, dark soy sauce, sugar color and shrimp skin powder to boil, add pig's trotters to boil for 20 minutes, collect juice until it becomes thick, take out the pot, and sprinkle some chopped green onion.
Production key
1. Fried sugar color
Adding sugar color to braised pig's trotters can make dishes have a faint burnt flavor and unique taste, which is irreplaceable by other condiments. Before you start frying sugar, prepare boiling water, then turn on a small fire, add rock sugar, add a small amount of water and keep stirring. Pay attention to the color change of rock sugar, from yellow brown to deep red, and then to jujube red. Immediately pour boiling water and mix well, continue to burn for a few minutes, and take it out for use.
Fried trotters
The pig's trotters are fried at high temperature, so that the surface shrinks and the oil is released, so that the dishes are not greasy and the residual fishy smell can be removed. The pigskin will fry when it is hot, and the pig's trotters should be covered in time after being put into the oil pan to avoid kitchen accidents, and safety is the first.