Ingredients: 450g pig trotters, 38g peanuts, 1 package of spices, a little coriander.
1/6 teaspoon MSG, 19 grams rock sugar, 1 tablespoon soy sauce, 1/4 teaspoon sea mountain sauce.
Preparation: 1. Cut the pig's trotters into pieces, scald them with water and take them out.
2. Boil the pig's trotters, ingredients ①, peanuts and spices over high heat for 15 minutes.
3. Put the cooked braised pig trotters into a large bowl and garnish with coriander.
Note: Haishan sauce is a sweet, spicy and five-flavored sauce. Its raw materials are mostly five spices, sugar, vinegar, chili sauce, starch, etc.
2. Stewed pig trotters with green onions. Ingredients: 50 grams of green onions, 4 pig trotters, and appropriate amount of salt.
Preparation: Remove the piles from the pig's trotters, wash them, and score them with a knife; cut the green onions into sections, put them into the pot together with the pig's trotters, add an appropriate amount of water and a little salt, first bring it to a boil over a strong fire, and then simmer it over a slow fire.
Serve until cooked.
Efficacy: Enrich blood and reduce swelling.
Suitable for blood deficiency, limb pain, edema, sores, swelling and pain.
3. Braised pork trotters Ingredients: 750 grams of pig trotters.
Seasonings: 13 grams each of salt and green onions, 8 grams of ginger, 25 grams each of sesame oil and cooking wine, 5 peppercorns, 50 grams of rock sugar, and 1,300 grams of soup.
Preparation: (1) Shave and wash the pig's trotters, chop off the tips and split them into two halves, boil them thoroughly and put them into cold water.
Crush ginger and green onions and set aside.
(2) Heat a little sesame oil with a frying spoon, add rock sugar and fry until it turns purple, then add soup until light red.
(3) Add pig's trotters, cooking wine, green onions, ginger, salt, and Sichuan peppercorns. After the soup is boiled, remove the foam and cook over high heat until the pig's trotters are colored. Then, reduce to low heat and stew until the soup thickens. Serve.
4. Ingredients for pig trotters, melon and mushroom soup: 30 grams of red dates, 12 grams each of astragalus and wolfberry, 5 grams of angelica. Ingredients: 1 pig front trotter, 300 grams of loofah, 250 grams of tofu, 30 grams of shiitake mushrooms, 5 slices of ginger, salt
A few preparations: 1. Wash the mushrooms, soak until soft and remove the stems, peel the loofah, wash and cut into pieces, cut the tofu into pieces and set aside.
2. Remove the hair from the pig's front hooves, wash and chop into pieces. Boil in boiling water for 10 minutes. Remove and rinse with water. Put astragalus and angelica into a filter bag for later use.
3. Add medicinal herbs, pig's trotters, mushrooms, ginger slices and 10 cups of water into the pot. Bring to a boil over high heat, then reduce to low heat and simmer until the meat is tender (about 1 hour), then add loofah and tofu for 5 minutes, and finally
Add salt to taste.
Efficacy: Nourishing blood, unblocking collaterals, lowering breast milk, suitable for those with weak postpartum constitution and insufficient floating juice.
5. Braised sea cucumber with big hooves Ingredients: 750 grams of sea cucumber, 2 pig trotters.
Seasoning: 800 grams of vegetable oil (actual consumption is about 50 grams, 100 grams of cooked oil, 15 grams each of ginger and soy sauce, 25 grams of cooking wine, 20 grams each of onion, ginger oil, and salt, 50 grams of sugar, 5 grams of MSG, 25 grams of green onion)
grams, a little sugar, an appropriate amount of wet starch, 1.5 kg of chicken broth. Preparation: (1) Scrape and clean the pig's trotters, make a cut on the outside, boil them in boiling water, remove the water, and add 70% heated vegetable oil.
Fry in a frying spoon until golden brown, remove and drain the sea cucumber, then cut it in half with a straight knife and set aside. (2) Heat the oil with a frying spoon and stir-fry the green onion and ginger. Add the cooking wine and soy sauce.
Add MSG, chicken soup, salt and sugar. Put the pork trotters on the stir fry spoon, boil for 1 hour, turn the pig trotters over, simmer the pig trotters over low heat, and add the green onions and ginger.
Pick it out, take out the pad, put the sea cucumber into a spoon for 3 minutes, thicken it with wet starch, and pour in onion and ginger oil to serve. Features: bright red color, fragrant hoof texture, soft and delicious sea cucumber. Please ask the butcher for the brine pig trotters.
Cut the pig's trotters open, boil the water at home, wash off the blood foam, put in a pot of cold water, add the pig's trotters, add soy sauce, cooking wine, refined salt, dark soy sauce, sugar, ginger, green onions, aniseed, cloves, cinnamon,
Bring kaempferol, angelica root, Amomum villosum, and cardamom (add only a small grain of each spice) to a boil over high heat, simmer until soft, soak overnight, take it out and eat after cooling, it’s so delicious!
! Boil eight more eggs, peel them and add the remaining soup, cook for ten minutes, soak overnight, and you will have marinated eggs in the morning. You can add seasonings and spices to this soup, and it is a good marinated sauce.
Ingredients for braised pig's trotters: four fat pig's trotters, clean the hairy roots, blanch in boiling water to remove the blood, remove and put into wide water, add marinade, rice wine, sugar and bring to a boil over high heat, then simmer over low heat until tender, remove and remove the bones
, try to keep the pig's trotters intact, disassemble them and set aside. Spread the pig's trotters evenly with dark soy sauce, dry them and fry the skin in an oil pan until the sugar color is fixed. Use another oil pan to sauté the onion and ginger, then add the pig's trotters.
, add two tablespoons of cooking wine, two tablespoons of rock sugar or granulated sugar to cover the raw materials, an appropriate amount of salt, soy sauce, and MSG, bring to a boil to reduce the juice, carefully lift the pig's trotters out of the large plate, and pour the remaining sweet and salty juice on top.
Mouth, sticky and waxy aroma, beautifying, rich in nutrients.