Many people like to eat pig's feet, stew a pot of pig's feet is also good to eat crispy and chewy, without losing nutrients, if you usually also eat more pig's feet, the skin is good, pig's feet contain a lot of collagen, but also tasty and change the beauty of the ingredients, who see who like, so you can add a stewed pig's feet to your recipes. Stewed pig's feet should pay attention to the way to do it, or do out of pig's feet become hard not into the flavor, but also fishy, then it is difficult to swallow, resulting in an embarrassing scene, and consume can not be good. Today to share with you the practice of stewed pig's feet, and its stewed pig's feet skills, there are 3 skills need to be memorized, the future of stewed pig's feet in accordance with the method, sure to make pig's feet crunchy into the flavor, delicious really can not stop, interested friends come to learn!

The pig's foot is clean, washed, chopped up a small piece, put into the water at least one hour, in the infiltration, but also more than a few times to change the cold water, in order to get rid of the pig's foot in the blood, if at the beginning of the nickel words, blood elimination is not clean, resulting in stewed pig's foot fishy taste is big, so it is important to do more of this step. The following pig's feet to the pot, add a certain amount of cool water, go red boiling, cook for two or three minutes, skim off the white foam, followed by fishing up the pig's feet, put into warm water to clean the surface, fishing up and draining water. Prepare some seasonings, green onion cut scallion section, ginger sliced, and then prepare some spices, star anise, cinnamon ding, some seasonings, dry red chili, soy sauce, soy sauce king, sugar, beer sprinkles.

Frying pan to the oil, shot, put in some old rock sugar or sugar, cultural fire will be sugar fried, and then from the sugar to lemon yellow, immediately put the pig's feet into the pan quickly stir-fried coloring, sugar color this step is very important, so that the pig's feet made out of the flooding and delicious. After coloring, and then into the ginger, onion, ginger and garlic, dry red chili, star anise, cinnamon ding, stir-fry, and then add some soy sauce soy sauce, old soy sauce king, beer sprinkles, pour into the flow of water that has not been over the pig's feet, cover the lid, stew boil, open the fire to cook.

Ordinary pot must be boiled for three hours, cook to the pig's feet crispy, and then sprinkle into the appropriate edible salt, open the fire to collect the juice, more and more thick material juice, you can turn off the fire and sheng out, but also put the pressure cooker stewed and crispy, poured back into the frying pan to fry the color of sugar, so that do time and effort some. Stewed pig's feet, these 3 skills to be memorized, grasp, pig's feet crispy into the flavor, refreshingly non-greasy! Special attention to these skills: First: stewed pig's feet, can not directly into the pot stew, or first nickel water, to do one more step, pig's feet after chopping, put into the water to soak for some time, will be the blood release, and then nickel water, pig's feet will become and no fishy taste. Second: stewed pig's feet, it is best not to use cold water, with warm water or boiling water is best, otherwise hot and cold, will also lead to pig's feet bite not rotten, plus beer sprinkled, can remove the fishy smell of pig's feet. Third: stewed pig's feet, do not have to put salt early, or lead to pig's feet protein coagulation, stewed pig's feet are not crispy, but also the taste of moderation on the line, too salty taste is also very poor.