How to make braised pork trotters delicious

Ingredients

1 trotter, 200 grams of cauliflower, 20 grams of green onions, 25 grams of ginger, 2 peppers , 1 package of multi-purpose stewed bag, A. 200cc soy sauce, 3 tablespoons fine sugar, 2 tablespoons cooking wine, 1000cc water, B. 1 tablespoon cornstarch water, 1 teaspoon sesame oil, C. 600cc salad oil

1. Blanch the hoof in boiling water for 2 minutes, then remove and evenly apply soy sauce on the surface of the hoof (in addition to the amount); cut the cauliflower into small pieces; cut the green onion into small pieces; Beat ginger and chili pepper to loosen and set aside.

2. Heat a pot, add the salad oil of seasoning C, heat the oil to about 180℃ over high heat, put the hoof legs from step 1 into the pot, cover the pot immediately, and wait When the oil stops frying, turn over and fry again. After frying until the surface turns brown, remove and soak in cold water.

3. Take a deep pot, place the green onion, ginger and chili peppers on the bottom of the pot, add the hoof legs from step 2, add seasoning A and all-purpose stewed buns, and cook over high heat until boiling. Cover the pot, turn to low heat and continue cooking for about 2 hours, then remove the green onions, ginger and braised buns.

4. Take another pot, pour about 200cc of the soup from step 3 and boil until it boils. Thicken the soup with tamarind water and sprinkle with sesame oil to make a drizzle.

5. Blanch the cauliflower from Step 1 and place it on the bottom of the plate, then place the cauliflower from Step 3 upside down on the plate, then pour the juice from Step 4 over it.