Braised trotters and dishes made from trotters are traditional dishes with a long history, which are suitable for all ages. By blending thick soup, the taste is made into trotters, which are soaked with fire and slow fire to achieve a high degree of integration of braised pork and meat. Practices vary from place to place. As a common food in life, pig's trotters can be braised and stewed in soup, such as braised pig's trotters, stewed pig's trotters with onion, mushroom soup pig's trotters, corn soup pig's trotters and so on.
Pig's trotters, also known as pig's trotters, pig's feet or pig's hands, refer to pig's trotters and calves, and people often eat them. Pig's trotters contain more protein, fat and carbohydrates, and also contain nutrients such as calcium, phosphorus, magnesium, iron, vitamin A, vitamin D, vitamin E and vitamin K.
Selection of pig's trotters
Look at the color of hooves, try to buy something close to flesh color, not too white, black or not. Smell it with your nose. Don't buy fresh trotters that taste like meat, are chemically treated, rotten, irritating and smelly. It is best to choose the trotters with tendons, which are not only delicious, but also rich in collagen.
The front leg of a pig is the most important part of strength. Pigs generally need to rely on them when they are exercising. Because of much exercise, the meat on the pig's front legs is too tight for stewing. It is right to choose pig hind legs. Compared with the front legs, the hind legs of pigs are not so tight and fat and thin. After stewing, people won't feel greasy, and the stewed trotters are more fragrant.