Today we have a very quick pressure cooker version of braised pig's trotters, which can be eaten in an hour at most before and after, and are soft and tender. In this day and age, you'll be left with just a couple of hooves, and you'll be left with nothing but drooling.

Braised pig's hooves

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1

Hooves plucked clean and soaked in water for 15 minutes

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2

Preparing the main spices and ingredients for braised pork hooves, home cooking braised dishes is not the more the better, the better, in the case of unfamiliar with the spices, it is best to choose the spices you are familiar with. I'm used to choosing: onion and ginger. I used to choose: onion and ginger, 10 grams of pepper, chili 5, 2 anise, cinnamon 1 small section, 1 fruits, 2-3 leaves, dry papaya slices, no can not add, 30 grams of sugar, this ingredient when all the braised vegetables, braised dishes are mainly to eat the flavor of the meat itself, if the spices are too much of a brine instead of eating the flavor of the ingredients themselves. Sometimes you can not even put spices, such as the traditional dish Dongpo meat only put yellow wine, soy sauce and rock sugar

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3

Pressure cooker cool water into the pig's feet, two tablespoons of cooking wine, green onions, ginger, appropriate amount of boiling, a high degree of white wine in addition to the fishy effect is better, if it is an electric pressure cooker, blanching steps with the cooker instead of the other steps are the same

p>put cinnamon, star anise, pepper, chili, grasshopper stir fry flavor

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7

and then into the onion and ginger a few pieces of stir fry flavor, can not be and step 6 of the spices together, because of the onion and ginger ripening faster together with the, if you do not master the fire easy to paste

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8

This time pour into the fire open wide, blanched and cleaned pig's trotters

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9

Cook two tablespoons of cooking wine

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10

Pre-advance to the soy sauce 3 tablespoons, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1/2 teaspoon of salt blended into a bowl of juice, in advance, add some of the salt flavor, do not add more salt than is detrimental to the meat, not at once. Add enough salt, too much for the meat to cook

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11

Pour in the blended juice

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12

Add boiling water, not more than the pig's feet can be, not too much, or else it will not be a braised pig's feet, become a brined pig's feet

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13

Step

13

And then add the water.

Finally put icing sugar and dry papaya slices, dry papaya slices is not a fruit papaya dried, is a green papaya connotes the enzyme can make the meat soft and rotten, eat up but not too greasy, with lemon hawthorn role is the same, if there is no you can not add or put a few slices of lemon, hawthorn

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14

Pressure cooker or electric Pressure cooker lid, pressure cooker 20 minutes over low heat to cool and open the pot to add salt and chicken essence moderate juice to the extent you like; if the electric pressure cooker pig's feet file 30-35 minutes or so, open the pot and then add 1 teaspoon of salt, because before the bowl of juice already have salt, so the pig's feet have been into the taste, this time only need to finally adjust the salinity on the right, the time should not be too long or else it would become The pig's feet soup

The finished picture of braised pig's feet