The raw materials of braised trotters are not very complicated ~ ~ The method of braised trotters: 1. Wash pig's trotters, chop them up, and blanch them in a boiling water pot.
Tip: When buying pig's trotters in a butcher's shop, you'd better ask the shopkeeper to chop them for you. If you buy it in the supermarket, it is estimated that there is no free value-added service, and you have to go home and chop it yourself. At this time, you should pay attention to all knives, no matter how good the blade is, don't twist the blade, or the blade will be serrated. It is best to use vertical force until it is cut. 2. Add a little oil to the pot, heat it, add garlic slices, ginger slices, dried peppers and prickly ash, stir-fry the trotters, and after the trotters slightly change color, add a proper amount of water, preferably the trotters that have just passed. 3. Change a pressure cooker or cooker, pour the pig's trotters and all the soup into the pressure cooker or cooker, then add two spoonfuls of cooking wine, soy sauce and sugar (according to personal taste), and cover the soup with appropriate amount of salt. Usually, after the pot is boiled, it turns to medium heat, and the pressure cooker burns 15~20 minutes, while the cooker needs to burn for 30 ~ 20 minutes. When turning off the fire, make sure that the soup at the bottom of the pot has been basically collected, only a little thick juice is left, and then a little chopped green onion is added, so that the braised pig's trotters can be taken out of the pot for people to eat, indirectly making due contributions to the four modernizations of socialism!
The braised trotters made by this method are really delicious, but diners who don't like Chili can reduce or not put dried Chili properly, and braised trotters are also delicious. I don't believe that the ugly hands of pigs can be made into braised trotters that can make people drool on the table ~ ~