Buy pig's trotters and ask the store to help chop them into small pieces-not too small, cut a pig's trotters in half and then cut them into 4 pieces in half. Go home, wash with warm water, initially remove the obvious pile of hair, put it in a cold water pot, add the onion knot, pepper, loose ginger slices and two spoonfuls of white wine, and boil for 5 minutes until the blood is completely precipitated;
2/8
Remove all the floating foam adsorbed on the surface of pig's trotters with warm water and rinse it clean, and remove all the remaining hair piles while it is hot. Pay special attention to the dirt in the cracks. If it is difficult to handle, it can be easily removed with a knife while it is hot. In short, be patient when you do it yourself at home.
3/8
Take another pot, add 1 tablespoon of white wine and 2 tablespoons of cooking wine to the processed trotters, mix well with the prepared star anise, cinnamon, salt, soy sauce and crystal sugar for pickling 1 hour, then add cold water, stew for 1.5 hours without opening the lid, let the trotters cool with the pot and continue to soak in the sauce soup. (Lan Yi uses the old brine at home: I used to marinate all kinds of gravy many times, filter it and freeze it in the refrigerator ~ ~ Now I understand why my refrigerator is always full! )
4/8
Is it tempting to marinate trotters? Tendons and pigskin are very elastic, but they keep good shape. The heat is very important-stew 1.5 hours, and then cool with the pot. The soup itself is still hot, which will make the trotters softer. After cooling, the gums will become hard and sticky.
5/8
Put tin foil on the baking tray to collect the baking oil juice, arrange the pickled pig's trotters neatly, and evenly sprinkle cumin powder, Chili powder, pepper powder, spiced powder, a little salt and sesame seeds;
6/8
Put it on the grill in the middle layer of the beautiful T3-L38 1B oven (the bottom layer of the baking tray receives oil juice) 190 degrees for 20 minutes.
7/8
Sprinkle some Chili powder, cumin powder and sesame seeds when eating;
Last gear
Put elegance on the plate-grab the pig's trotters with both hands and enjoy them. Would I say that?