Ingredients: trotters accessories, white radish. Seasoning: ginger, onion, mushrooms.
step
1, prepare raw materials, soak dried trotters in advance, wash and cut into pieces.
2. Wash the chopped pig's feet carefully with hot water again.
3. Cut the white radish into hob blocks.
4. Slice ginger.
5. Add enough water to the pot, and put the dried pig's trotters into cold water to boil.
6, while cooking, skim the floating foam and cook for seven or eight minutes.
7. Take out the dried pig's trotters and pour them into the pressure cooker. Add white radish, mushrooms and ginger slices, and add boiled water.
8. Cover the lid, turn on the power supply, turn to the "soup making" file, and press the "press the start" button to start soup making.
9. When the time is up, release the pressure and sprinkle chopped green onion on the table.
Blanch the dried trotters, add ginger, pepper, cinnamon, dried peppers and mushrooms, and simmer. Cured pig's trotters and bean paste are salty, so put less salt. As long as the ingredients are exquisite, this dish requires little cooking and seasoning. When you stew and taste it, the skin is soft and sticky, and it's almost ready to cook.
The preserved pig's trotters are so delicious that Puji said that preserved pig's trotters in Guangshan County of Xinyang are a traditional dish. That's what I did.
First of all, materials should be selected. The biggest advantage of the county is that it is convenient to buy original ecological ingredients, local pig's trotters and locally raised pigs. When I bought it, I could tell from the appearance and cortex that it was black hair and thick skin. After buying it back, first pull out the excess hair with tweezers, scrape it clean, dissect it from the middle of two toes and divide it into two halves, rub it with a layer of salt, cover it tightly for two days, and hang it out to dry for seven days. Then put it in a ventilated place.
Soak in water for a day before cooking, and then cut into pieces and soak for one night. After soaking for a day and a night, the dried trotters completely absorb enough water, take out and drain the boiling water, take out the pot, heat the lard, put the trotters and ginger slices into the pot at the same time, stir-fry the fragrance, add boiling water twice as much as the ingredients in the stew pot, add sweet wine and a handful of chives, and simmer for 3 hours after boiling. Add the cooked kelp, chopped black pepper and a few chives in another pot to add flavor to the pot.
The preserved trotters and fresh trotters are thick and white as milk after stewing. The biggest difference is the color and shape of trotters. After three hours of slow stewing, pig's trotters are dry, soft and waxy like cream. If you put them in your mouth for a short time, the meat will rot in your mouth, and the separation of flesh and blood will be unforgettable, such as the feeling and taste of cream and cream. The color is more like the fine hetian jade, moist and transparent. Chopsticks dangling, shivering. Before they are sent to the mouth, the saliva is already surging, and it is hard to be reserved. A big meal is pleasant.
Hello, everyone, I'm Brother Fat, the chef. There are many ways to roast pig's trotters, the most common one is stew. I remember when I was a child, I wanted to eat dried trotters, and I couldn't eat this delicious dried trotters until the holidays. The preserved pig's feet here are all smoked, so the stewed taste is particularly fragrant. Today, Fat Brother will share with you the process of braised pork feet.
1 first, we put the dried pig's trotters on the fire and burn the skin until it is brown or textured. Then scrape off the burnt epidermis with a knife and clean it with hot water. Finally, change the knife into small pieces. If it is difficult to handle at home, you can also find a small shop that kills chickens and ask him to help. Usually it's only 5 yuan. It is best to soak in hot water 1 hour before stewing, because a lot of salt is used when curing pig's trotters. Soaking in hot water 1 hour can reduce the salt in trotters and make the stewed trotters not salty.
Stewed pig's trotters must have side dishes, and the side dishes that Fat Brother uses today are also dried potatoes (potato pods) and kelp that are only available in rural areas. First of all, we also wash the potato pods with hot water, and then soak them in hot water for 1 hour to make them soft. Kelp is also washed first and then soaked.
When everything is ready, you can start stewing pig's trotters. First, we pour a proper amount of water into the pressure cooker, and then add some dried peppers, prickly ash and Jiang Mo.
When the water boils, we add bacon trotters and dried potato pods.
Then cover the high-pressure pot cover and press 15 minutes, remember that it is inflated, 15 minutes. If there is no pressure cooker at home, stew it on a small stove at home for about 40 minutes.
Time is up, turn off the fire first. Remove the gas cover from the pressure cooker until the gas is exhausted. You can open the lid and go into the sea, two spoonfuls of chicken essence and one spoonful of monosodium glutamate.
Cook for another 5 minutes or so, and cook the kelp. Almost ready. .
Finally, put the pot into the basin and decorate it with some coriander, and our preserved pig's feet will be stewed.
To sum up, stew pork feet with wax. The skin of pig's trotters must be boiled, otherwise it will not be cooked. Cut pork feet must be soaked in water 1 hour, otherwise the cooked pork feet will be very salty. Also, the dried trotters are very fragrant, so you don't need to put too much seasoning and chicken essence monosodium glutamate. If it is boiled in water, the salt taste is weak, just add some salt. Ok, I'm Brother Pang, so let's share today's content here. Finally, thank you for reading. If you have a favorite friend, please help me forward it, give a praise, and support Brother Pang a lot. Goodbye.
Practice of radish pot with preserved pig's trotters
Cut the pig's trotters into pieces, soak them in warm water for half an hour, then rinse and drain for later use.
Peel the white radish and cut it into pieces. Break the cauliflower into small pieces, rinse it twice, then soak it in light salt water for 15 minutes, rinse it again, and drain the water.
Add a little oil to the pot, add dried red pepper, star anise, tsaoko, pepper, ginger slices and garlic slices, stir-fry until fragrant, then add dried pig's trotters and stir-fry.
Stir-fry and pour in 2 spoonfuls of bayberry wine.
Add boiling water, the amount of which is less than the ingredients, and simmer for 2 hours after boiling.
After the pig's trotters are stewed soft (poke them with chopsticks), add radish.
Add 1 tbsp soy sauce and simmer over medium heat.
After the radish becomes soft, you can add cauliflower and turn to a big fire to start collecting juice. Cauliflower is easy to cook. When the juice is almost collected, the cauliflower is cooked. Sprinkle with chopped green onion and serve.
How to make preserved pork feet? As a foodie who likes dried pork feet very much, let me answer you.
Pickled trotters are made in many places, especially in Sichuan, Guizhou, Hunan and Hubei. Fortunately, I have eaten preserved pig's feet in these four places. How to cook a good meal? So I'm from Hubei, so I'll talk about the practice in our hometown. My elder sister, who is married in Sichuan, sends me some bacon and dried trotters almost every year. I also like what they do there. Let's talk about it together.
The first is the practice in my hometown, Hubei preserved pig's feet, which I am good at.
I always cook bacon when I come to my hometown. Naturally, dried pig's trotters are indispensable. When I buy fresh pig's trotters, I will clean them, put salt on them evenly, and then marinate them for about a week. When pickling, be sure to master the amount of salt. After pickling, hang it outside to dry the water to avoid sticking less dust when smoking. After that, it will be hung on the stove for about half a month. Smoked pig's feet will smell better than dried pig's feet. Because there are camellia seeds in my hometown, many bacon and pig's feet are smoked with camellia seed shells.
Smoked for almost ten days, the cured trotters will be smoked. At this time, the pig's feet will be cut into several pieces by an axe, but don't cut them off. It will be more convenient to cut them off when you come out to work.
In our hometown, pig's feet are usually stewed and eaten together with dried bamboo shoots, dried bean curd and dried radish slices. Stew the pig's trotters in a pot with cold water for ten minutes, which can remove the smoke and dust on them well. Then clean it and cut it into sections. Dried beancurd, dried bamboo shoots and dried radish slices are soaked in advance and cleaned. I always crush dried bamboo shoots with a pressure cooker and clean them, which makes them taste better.
Then heat the pig's trotters with high fire, cook them in a pot with cold water, then simmer for an hour, and then add dried bamboo shoots, dried beans and radish slices. Add some ginger slices and dried peppers. Add seven or eight cloves of garlic without peeling. Then continue to boil over high heat and turn to low heat for half an hour.
The preserved pig's feet stewed in this way taste just crisp and rotten, and the skin of the pig's feet chews up, which is fragrant and delicious. The stew is milky and delicious, and smells like bacon. Especially the garlic inside, because it is not peeled, tastes soft and delicious. If there are many people, you can also use stewed pig's feet as the bottom of hot pot, add some cabbage and oily tofu to eat together.
After talking about the practice of Hubei's hometown, let's talk about how to make pig's feet in Sichuan. Compared with hometown, Sichuan's practice better retains the original flavor of preserved pork feet, and the practice is simple.
The practice of curing pig's trotters is to clean them with hot water first, and then stew them in a pot with cold water for an hour or two. Sister often adds some fat bacon to stew together. Stewed bacon is directly cut into pieces and steamed on a plate, and then sprinkled with chopped green onion and coriander. After the boiled pig's feet are stewed, sometimes they are steamed directly, sometimes they put oil in the pot, and then they are braised. I like both kinds of pork feet. The only pity is that you can't drink the thick soup stewed with dried pork feet.
In fact, as long as you like to eat dried trotters, and the dried trotters have a good grasp of the amount of salt and the time of smoking in the process of curing and smoking, the method of dried trotters is very simple, and it is delicious no matter how it is done. Compared with fresh pig's trotters, dried pig's trotters will not be greasy, but their skins will be more fragrant and have a unique flavor.
I hope my answer can help you and more people.
Cured trotters filled with collagen, my favorite.
I like eating pig's feet very much. Pig's feet are rich in collagen [shy R]. I can make two kinds of pig feet, one is the south suckling pig hand, and the other is the one I taught you this time. The method is simple.
1 Pig's feet fly, prepare dried peppers, prickly ash, star anise and ginger slices (I like spicy food, so there are more peppers, depending on the individual).
2 add oil to the wok, put down the ginger slices, then put down all the ingredients to fry, and then put down the trotters to fry after frying.
After frying, put a little soy sauce and a little soy sauce (soy sauce is mainly colored, you can put a little until you think the color is almost the same), and then continue to stir fry.
4 After the color is even, change the pot, add boiling water (remember it must be boiling water), just cover the pig's trotters, add two spoonfuls of sugar, then boil over high heat, and then simmer for 1-2 hours.
If you think it has been stewed, you can collect the juice on the fire and leave a little soup to be delicious.
A delicious dish, mala Tang.
Hello, I'm glad to answer this question. Let me briefly introduce a few things I have done.
First, the hot pot of preserved pig's trotters
Ingredients: dried trotters1250g, dried potatoes 250g.
Steps:
1. Burn pig's trotters until they are brown, then scrape them clean, chop them into small pieces with a kitchen knife, then rinse them with warm water to remove broken bones.
2. Put the chopped and washed pig's trotters into the pot and cook for about 30 minutes with high fire until they are 70% ripe.
3. Put the prepared accessories (radish, potatoes, etc. ) put it into the pot, add seasoning after boiling, and then simmer for 15 minutes.
4. When the auxiliary materials are cooked, add onion seedlings or coriander, and you can start the pot.
Second, Xiangxi Lahu
Ingredients: trotters, white radish, ginger and onion.
Steps:
1. Prepare raw materials, soak dried trotters in advance, wash and cut into pieces. Wash the chopped pig's feet carefully with hot water again.
2. Cut the white radish into hob blocks. Slice ginger. Add enough water to the pot, add the dried pig's trotters in cold water and bring to a boil.
3. Skim off the foam when cooking and cook for seven or eight minutes. Take out the dried trotters and pour them into the pressure cooker. Add white radish and ginger slices, and add boiled water in advance.
4. Cover the lid, turn on the power supply, turn to the "soup making" position, and press the "press the start" button to start soup making. Time is up, release the pressure and sprinkle chopped green onion on the table.
Third, how to stew milk soup with hooves?
1. Use cold water. Because there is always a little meat on the bone, such as pouring hot water or boiled water into the pot at first, the surface of the meat is suddenly exposed to high temperature, and the outer layer of the meat protein will solidify immediately, so that the inner and outer layers of protein are not completely dissolved in the soup.
2. Don't put salt too early. Salt can quickly exhaust the water contained in meat, accelerate the solidification of protein and affect the flavor of soup. If you need to add soy sauce, soy sauce should not be added too early. Don't put too much other ingredients, such as onion and ginger, which will affect the taste of the soup itself.