Roasted pig's trotters are very popular food at present! Its taste, color and taste are unique! Pig's trotters are rich in collagen, which is delicious for both men and women in beauty beauty! .

First, the cooking method and preservation of soup stock (bone soup cooking)

Soup stock is the base soup for curing pig's trotters. The marinated soup is rich in flavor and delicious, mainly from good old soup. We began to discuss the production and preservation of broth and the proportion of seasonings.

Seasoning bag: 20 g of star anise, 0/0 g of cinnamon bark/kloc-,0/0 g of cinnamon bark/kloc-,20 g of pepper, 8 g of clove, 5 pieces of tsaoko (crushed), 25 g of Amomum villosum, 25 g of dried tangerine peel, 25 g of fennel and 2 g of pepper are put into a gauze bag, because there is 2/3 space in the gauze bag.

Seasoning: fresh ginger, salt

Staple food: chicken rack, pig bone, pig skeleton, ingredients are cleaned for use, and no onions are needed to cook the old soup. Because spicy condiments will deteriorate and taste after being put for a long time, which is not conducive to the preservation of soup.

Steps of cooking soup stock: Wash the ingredients with clear water and put them into the pot. Note that the amount of water is the same as the amount of meat. Too much soup will weaken the taste, and too little meat can't be completely soaked and cooked to the best taste. The ratio of meat and water used to cook the soup stock is 1: water 2, that is, 12 kg of meat uses 24 kg of water, and then simmer it with low heat. The longer the time, the more fragrant the ingredients and the higher the nutrition of the broth.

The boiling time of the first pot of soup is 3 hours. When hanging soup for the first time, you must use a chicken rack, and put the seasoning packets (65,438+0 and 5 chicken racks) together in a cold water pot (noodles with water less than 5cm) and boil them with strong fire. Add 50g of salt and 0/5 g of ginger/kloc-,skim the froth, simmer for 3 hours, and turn off the fire. At this time, the soup is delicious. Boil the second and third pots of soup for 2 hours: pour the marinated first pot of soup into the pot for the second time, add new ingredients, the ingredients can be 4 kg, add the packaging of the first pot of soup, and add a proper amount of water, just like the ingredients. After the cooked food is boiled, keep the soup in the same way as the first pot of soup. For the third time, you can choose chicken rack or big bone, and stew the soup stock according to the method of the second pot, so you can get the soup stock after repeated cooking for three times. This old soup is used to pickle pig's trotters, and the stewed pig's trotters are extremely delicious.

Preservation of marinade: Pick up the marinade bag and put it in the marinade (it can be used 4-6 times next time, and it may be replaced with a new one), filter out the soup and pour it into a container (enamel container is the best). After cooling, skim off the oil slick. If you use it every other day, put it in the refrigerator, otherwise you need to quickly freeze it. Note: (Every time you marinate trotters, you need to cook the old soup in advance. After cooking the old soup for the first time, it will be much more convenient to cook the soup later. It only needs to be cooked once for about 2 hours, and the ingredients can be chicken racks or big bones. Before marinating pig's trotters, marinate half of the soup stock, and add ingredients to stew for 2 hours next time. A new pot of old soup came out again. This method is used repeatedly, keeping the soup stock, pickling and pickling pig's trotters. The same material package can be used three times, usually 4-6 times. You can freely choose whether to replace the material package. If you replace it, the dose will be halved. )

Second, how to make braised pig's trotters with soup stock.

The method of making marinade, because all ingredients are cooked in marinade, the quality of marinade will directly affect the color and taste quality of marinade products. Here's how to make red gravy. Monascus powder (formed by natural fermentation) is ready to make 8 kilograms of marinade. The marinade can be adjusted according to the required amount of marinade, which can reduce or increase the proportion of spices.

Ingredients of the marinade bag: 20g star anise, 20g cinnamon, 30g tangerine peel, 8g clove, 20g pepper, fennel 15g, fragrant leaves 15g, 5 tsaoko, and licorice 15g. Part of the marinade was changed to a knife (mashed Amomum tsao-ko) to make it easy to taste when cooked, and cinnamon was knocked into small pieces with the back of a knife.

Seasoning: cooking wine 100g, monascus powder 50g (monascus powder and soy sauce are mainly used for color matching), soy sauce 50g, refined salt 100g, 8 kg of ginger beaten with a knife, and broth.

The preparation method of red halogen: pour 8kg of stored soup stock into a pot, boil it with strong fire, then pour 50g of monascus powder into the pot, stir evenly, and put cooking wine 1 00g, soy sauce 50g, homemade red halogen bag10g and refined salt100g into the pot to boil for 20min, and stir evenly.