500g of trotters, 2 potatoes, 30ml of soy sauce, 6 dried peppers, 4 slices of pepper 15, 4 slices of fragrant leaves, 6 pieces of star anise 1, 6 crystal sugar, 30ml of soy sauce, 5 slices of onion 1, 30ml of cooking wine and 5g of salt.

Exercise:

1. Wash potatoes and cut them into hob blocks. Add a little more oil to the pot than usual and heat it to 30% heat. Keep the fire low, add dried Chili and Zanthoxylum bungeanum and stir-fry until fragrant, then add rock sugar and stir-fry until dissolved, and pour the washed trotters and stir-fry evenly;

2. After the pig's trotters begin to change color, continue to stir fry with low fire, then add cooking wine and soy sauce to stir fry until the pig's trotters change color, and then add onion, ginger, fragrant leaves and star anise;

3. Pour boiling water over 2/3 of the pig's trotters, boil the soup with strong fire, skim off the floating foam on the surface, then put it in soy sauce, cover it, and simmer for half an hour with medium fire until the pig's trotters can be easily pierced with chopsticks;

4. Add the chopped potato pieces and continue to stew for 10 minutes until the potatoes are crisp and rotten. Finally, you can add the right amount of salt according to your own taste.

Remarks:

1, soy sauce itself contains a strong sauce flavor, which is very suitable for adding flavor to this braised "big dish". Coupled with the protein contained in the pig's trotters, the soup will become thicker and thicker, and the potatoes inside will naturally become more and more delicious. Because of this, the addition of salt should be put at the end as far as possible, otherwise, if it is salty at last, adding water will dilute the fragrance;

2, potatoes are easy to oxidize and turn black after being cut, and can be soaked in water or cut into pieces. In any case, the pig's trotters must be cooked to 80% maturity, otherwise the potatoes will dissolve in the soup for too long, as well as sweet potatoes, yams, lotus roots and so on. It is also more suitable for stewing.

3. When you buy pig's trotters, you can ask the stall owner to cut them into pieces for you, so that it is easy to stew and labor-saving when you go home. It is difficult for us to cut all the pig's trotters at home at ordinary times, and it is also dangerous to hurdle ourselves. If we stew the whole trotters, it will take a long time.

4. Dried peppers have the functions of color and deodorization. If you don't like spicy taste, you can lose weight. Stir-frying rock sugar first is beneficial to the pig's trotters to produce rosy luster. There is really no substitute for white sugar. Soy sauce and bean paste can be colored, so the weight must be mastered.

Baiyun pork knuckle

Baiyun Zhu Shou is one of the famous historical dishes in Guangzhou. Its preparation method is: wash pig's hands (forelegs), chop them up, cook them, rinse them with flowing spring water for one day, take them out, cook them with white vinegar, white sugar and salt, let them cool and soak them for several hours before eating. Because the spring water for soaking pig hands is taken from Baiyun Mountain, it is named Baiyun Pig Hands. Baiyun pig's hand is a kind of sour food, which tastes sweet, fat but not greasy, crisp skin and never tires of eating. The production of Baiyun pig's feet pays attention to color, fragrance, taste and shape, and is decorated with "five willow materials" or shredded red pepper, so the color is harmonious and the taste is better.

Braised pork hand in soy sauce (meat dish)

1 half a pig's hand, soaked soybeans, soy sauce, soy sauce, oyster sauce, ginger and garlic.

The pig's hand is splashed with water in a boiling pot, washed and chopped with ginger and garlic.

Heat oil in a pan and saute ginger and garlic.

5 Add pig's hands and soybeans, add soy sauce, copy color, add water to pig's hands, and simmer for about an hour.

6 Add soy sauce and oyster sauce to taste before cooking.

I don't know if this will work

Braised pork hand

Ingredients: pork knuckle, fragrant leaves, aniseed, onion ginger, rock sugar.

Exercise:

1. Wash pig's hands and blanch them in cold water to remove impurities.

2. Add onion ginger, soy sauce, aniseed, fragrant leaves, salt and cooking wine, and stew in a pressure cooker for 20 minutes.

3. After stewing, take it out, add appropriate amount of water to the wok, add rock sugar, stir-fry until the sugar liquid is slightly yellow, and then add the pig's hand to stir-fry.

4. Stir fry until the sugar juice is evenly hung on the pig's hand.