4 pig's trotters

1 pig's ear

Supplementary Ingredients

Segmented green onion

5-6

Specialized Salt

2 tablespoons

Ginger Slices

5-6

Garlic Clove

6-7 cloves

Cinnamon Pi

Powdered bay leaf (allspice)

Amount

Anise

2

Icing sugar

20

Soy sauce

Amount

Soap

Amount

Reasoning wine

Amount

How to make pressure cooker sauce for pig's trotters

1. p>In foreign countries, parts other than meat are hard to come by. So I ordered two big boxes of pig's feet and ears online.

2.

To preserve freshness, the meat products were mailed in freezer pods, so they were frozen hard when I opened the boxes.

3.

Select four pig's feet and one pig's ear and soak them in cold water for 60-90 minutes. The waiting time is long enough to prepare other ingredients and pots and pans. (Because the factory over here handles them so cleanly, it eliminates the need for personal handling, and if people buy pig's feet with hair, they still need to burn the hair off before soaking.)

4.

Throw the soaked pig's feet into a large pot, add fresh cool water, boil over high heat and cook for 3-5 minutes. If there is any foam you need to skim it out. (Boil a kettle of hot water for backup at this time)

5.

Start a frying pan. Put the rock sugar into the hot oil over low heat and keep stirring until it simmers into a golden brown syrup. Attention! The fire will be too high and it will be mushy!

6.

Pour the pig's feet and ears into the sugar pan just now for hanging sugar and stir-frying, then add the solid ingredients and stir-fry over medium heat. (Steps 5-6 can be omitted, and putting the icing sugar into the pressure cooker with the toppings will also work.) Since they don't sell balsam leaves over here, I used balsam leaves powder instead, which is the green vial in the picture.PS: I am sorry, I forgot to take a picture of the stir-frying, so please take a picture of your brain.

7.

Put the sauteed pig's feet and ears into the pressure cooker, add the hot water you just set aside, and the height of the pig's feet is good. Add two spoons of salt, soy sauce (more) and cooking wine (moderate), set to high-pressure gear, high heat to boil and then turn to medium heat pressure for 30-40 minutes. (Those who didn't do the stir-fry can throw all the ingredients into the pressure cooker at this step.)

8.

Open the lid of the pressure cooker after deflating, you can see that the pig's feet have been cooked rotten off the bone and evenly colored. Fish out the pig's feet and ears into another frying pan.

9.

Spoon the pork bone broth from the pressure cooker into the frying pan full of pig's feet.

10.

Open low heat and slowly reduce the juice. (Put the pork bone broth is to be able to better absorb the original juice into the pig's feet, the flavor is more fragrant)

11.

Receiving the juice is complete can be out of the pot!