The restaurant’s braised pig trotters have a delicious meaty aroma that doesn’t break through the skin. Teach you the skills and you can make delicious braised pig’s trotters. The chef teaches you the skills to braise the braised pig’s trotters. The meat has a delicious flavor without breaking through the skin. It will still be bright and shiny after a few days. Pay attention to the noodles.

There are no ups and downs in making delicious food. Hello everyone, I am Brother Youmian. Thank you for your continued support and encouragement. Today I will talk to you about the commercial version of braised pig trotters.

Braised pig's trotters are the most commonly eaten meat in our daily lives and are also a typical meat product in my country. Pig's trotters are rich in nutrients.

Contains a variety of collagen.

Regular consumption has beneficial effects on the human body in beautifying, anti-aging, beautifying and beautifying the skin.

In addition, the taste has a unique style and is well received by consumers.

There are many ways to make pig's trotters, suitable for all ages, such as sauced pig's trotters, braised pig's trotters, pig's trotters soup, kidney bean pig's trotters stew, etc. are all popular dishes.

Without further ado, (the left-hand spoon is used to dry the right-hand pot), it’s time to start making braised pig trotters. Ingredients for braised pig trotters: 10 pig trotters, onions, ginger, garlic, 10 grams of pepper, 8 grams of aniseed, 10 grams of fennel, fragrant

5g, 5g black pepper, 10g Angelica dahurica, 7g nutmeg, 3g Lithospermum, 5g dried chili pepper, 3g cloves, 5g grass fruit, cooking wine, half bottle of Huadiao wine, 100g rock sugar, half bottle of beer

, carrots, green vegetables, and onions. Method: Steps: Use an open flame to burn off the pig hair on the surface of a pig's trotters, clean them with a brush, and use a small sharp knife to cut the pig tendons to prevent them from shrinking back during cooking and the skin will be incomplete. Blanch

Set aside after watering.

Step 2: Boil the pork bones and chicken carcass for 1 hour, simmer over low heat to make soup stock, heat oil in a pan, pour half a bottle of beer, add rock sugar and simmer over low heat until it becomes maroon color, pour it into a soup bucket.

Step 3: Pour oil into a pot, sauté onion, ginger, garlic, dried chili pepper to taste, and pour in seafood sauce.

Stir-fry the spareribs sauce and dry yellow sauce until fragrant. Spray the cooking wine into the pot to evaporate the aroma and remove the fishy smell. Pour into the stewed soup. Wrap the remaining medicinal ingredients with gauze and put them into the stewed soup. Bring to a boil over high heat. Add the pig's trotters.

Slowly simmer for 1 hour, simmer for 1 hour, take out and eat. Key points for preparation: 1. If the sauced pig trotters want to be intact without breaking the skin, we can use a sharp knife to separate the tendons. The braised pig trotters will be intact without breaking the skin.

2. Generally, the pig's trotters cooked with sugar color and lithospermum do not fade, are ruddy in color, and do not change color even after being stored for several days.

3. The braised pig's trotters are delicious and rich in flavor. The key is to braise the pig's trotters, which will create a rich and meaty flavor.

Master the above tips to ensure that your stewed pig's trotters are ruddy and shiny, and the meat is rich in flavor.