Ingredients details

Two pig trotters

An appropriate amount of dried chili peppers

An appropriate amount of grass fruits

An appropriate amount of bay leaves

An appropriate amount of star anise

An appropriate amount of Sichuan peppercorns

An appropriate amount of ginger slices

About ten pieces of rock sugar

A teaspoon of salt< /p>

Half a teaspoon of five-spice powder

One tablespoon of light soy sauce

Half a tablespoon of dark soy sauce

Three tablespoons of cooking wine

MSG Half a teaspoon (reference amount)

Savory taste

Burning process

Several hours of time

Normal difficulty

1

The raw materials are shown in the picture above.

2

Blanch the pig’s trotters, pluck them clean, drain them and set aside. The cold meat I buy at the counter has very little hair.

3

Fried sugar color. Put oil in the pot, put the rock sugar in, stir it over low heat until it melts, then stop moving. Lower the heat and cook until it bubbles.

4

Pour in the pig's trotters and stir-fry evenly. The color in the fourth picture has been evenly colored. To be safe, you can stir-fry for a while over medium heat. The more you stir-fry, the darker the color will be.

5

Add the spices and stir-fry until fragrant. Add the cooking wine first, pour it along the pot ring, then add light soy sauce, dark soy sauce, and five-spice powder, and stir-fry evenly.

6

Turn the saucepan, I use the rice cooker, and simmer for one and a half to two hours. After simmering for an hour, add salt to taste, I added a teaspoon of salt.

7

Transfer to a wok, the kind that can be turned over frequently. A non-stick pan will not discolor the meat, while an iron pan may cause the soup to turn a little black.

8

Reduce the juice over high heat until the soup is thick, add some MSG. Because I need to keep it refrigerated, the juice is not completely finished. It depends on personal preference!

Tips

The secret to making shiny and attractive braised vegetables:

1. Fry the sugar color. The sugar color does not need to be as red as caramel. In fact, as I said, it is easier to control. When the color is all brown and there are no white rock sugar crystals, and then small bubbles begin to appear, you can pour it. At this time, you have five seconds for you to judge. Will not suffer.

2. Delicious meat dishes are not obtained by opportunism. They must be stewed slowly and slowly. I found that the rice cooker is very good! Then the juice must be harvested.

3. Last time, a girl said that the stewed meat was hard. I asked her how long she had stewed it, and she said it was half an hour...an hour and a half to two hours. The texture was neither soft nor hard. It just so happens that some people like to eat meat that is as soft as paste. I don't like to eat it. I like to eat meat that is a little chewy.

4. Add salt, don’t add it at the beginning, otherwise the meat will be tough. Also, add boiling water, either boiling or hot water. Never mix it with cold water. Cold water tends to smell fishy.

5. As for the wonderful spices, grass fruits and bay leaves are essential for stews. There are dry goods sold in supermarkets or vegetable markets. Prepare a store at home to add flavor to stews, which is especially delicious. The addition of Sichuan peppercorns is also a highlight.

Kitchen utensils used: wok