1. Thaw the trotters in advance, clean them, boil water in the pot, blanch the trotters and remove the blood.
2. Take out the trotters, rinse them with cold water, and pull out some hairs on the trotters that are difficult to pull out again.
3. Prepare the inner container of the electric pressure cooker, put the processed trotters, and add star anise powder, soy sauce, salt, ginger slices and chopped garlic.
4. Add water to the inner container of the electric pressure cooker, just drown the trotters, put them in the electric pressure cooker, hit the "trotters" position, and wait for half an hour.
5. While waiting, prepare chopped green onion, peel two medium potatoes, cut them into blocks, and soak them in water to remove starch.
6. When the pig's trotters are almost ready, first add oil to the hot pot and fry the potato pieces. When the potatoes are ripe, put them on a plate for later use.
7. Pour out the remaining oil of fried potatoes, heat the pan, take out the trotters and put them in the wok. It is not necessary to control the water content and stir fry. In the process of stir frying, add a proper amount of soy sauce to make the trotters color evenly, and the juice will soon be fried. Take out the pan and put it on a plate, and sprinkle some chopped green onion.
8. Put the potatoes and the soup pressing the pig's trotters in a wok and stew for about fifteen minutes. When the potatoes are cooked and the soup is obviously thickened, sprinkle chopped green onion, take out the pot, put the potatoes around the pig's trotters and pour the pig's trotters soup evenly.
Ingredients: 600g trotters and 400g potatoes (yellow skin).
Seasoning: 50g salad oil, 20g salt, 5g monosodium glutamate, 3g pepper, 20g coriander, 20g scallion, 20g ginger, 5g star anise and 20g soy sauce.
Practice 1. Wash pig's trotters, cut them into pieces and cook them in a pressure cooker for 40 minutes. Peel the potatoes and cut them into hob blocks for later use.
2. Put the pan on fire, heat it with oil, add onion, ginger and aniseed, stir-fry until fragrant, add10g soy sauce,10g soy sauce and 500g soup stock to boil, then put it in a pressure cooker, add pork knuckles and potatoes, take it out in SAIC for 2 minutes, and season with refined salt, monosodium glutamate, pepper and coriander.
1. After the oil is hot, add all the sauté ed pork trotters, because I cooked them in advance, so it doesn't take long to cook them. Then add a bowl of water to the trotters and bring them to a boil. Then turn to low heat and cook slowly.
2. Cook on low fire for 20 minutes, then turn to high fire. During juice collection, put 1.13 fragrant powder and soy sauce with salt, and add some onions before cooking.
500g trotters, 2 potatoes, 30ml soybean sauce, 6 dried peppers, 0/5 prickly ash/kloc, 4 fragrant leaves, 6 star anise 1 each, 30ml soy sauce, 30ml onion 1 root, 5 ginger, 30ml cooking wine and 5g salt.
method of work
1. Wash potatoes and cut them into hob blocks. Add a little more oil than usual to the pot and heat it to 30%. Keep the fire low, add dried peppers and prickly ash to 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 be colored, continue to stir-fry with low heat, then add cooking wine and soy sauce to stir-fry until the pig's trotters turn brown, and then add onion, ginger, fragrant leaves and star anise;
3. Pour boiling water over 2/3 of the trotters, boil the soup with strong fire, remove the floating foam on the surface, then put it in soybean sauce, cover it and simmer for half an hour with medium fire until the 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 taste.