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Delicious pork knuckle practice
Roasted pig's trotters with red wine:

3 trotters (about 700g), salt 1 teaspoon (5g), rock sugar 1 small pieces, white wine 1 spoon (15ml), red wine 10 spoon (130ml).

Practice:

1. 1 After cleaning, the trotters are divided into small pieces according to the seams, scalded with boiling water, and then the blood foam on the surface is washed after taking out.

2.2 After the oil is hot, add shredded ginger and garlic slices, saute until fragrant, add trotters, stir-fry for five minutes with low fire, pour in white wine and vinegar, stew for one minute, add hot water more than 2cm on the surface of trotters, and add salt, crystal sugar, red wine, soy sauce, pepper, star anise, cinnamon and dried red pepper after boiling with high fire.

3.3 Cook on low heat for one and a half hours, and the soup can be dried.

Stewed trotters with mushrooms:

Main ingredients: trotters and mushrooms. Ingredients rapeseed heart. Seasoning salt, monosodium glutamate, soy sauce, pepper, onion, ginger, aniseed, cooking wine.

Practice:

Chop the washed pig's trotters into small pieces with a knife, then cut the developed mushrooms into pieces with a blade, stir-fry the spoon on fire, add the base oil, add the onion, ginger and aniseed to stir-fry for fragrance, add the chopped pig's trotters, cook the cooking wine and soy sauce, add the soup stock, salt and monosodium glutamate, boil, put the mushrooms in the spoon and cook together for 20 minutes, add the rape seeds, light the oil and add the soup.

point out

This vegetable soup has a strong flavor and a salty taste.

Material of chilled fermented pig's trotters:

800g of trotters, 2 slices of fragrant leaves, 2 onions, 2 slices of ginger, seasoning: 800ml of fragrant bad brine, cooking wine 15ml.

Practice:

1. Scrape pig's trotters, wash them, and cut them into small pieces;

2. Wash the pig's trotters in boiling water for 3 minutes, and wash away the floating foam.

3. Add enough water, onion slices, ginger slices and fragrant leaves into the pot, put the trotters into the pot, add cooking wine after boiling with high fire, and simmer with low fire for about 1 hour;

4. Soak the cooked pig's trotters in cold water, wash off the floating oil on the surface of the pig's trotters, and then soak them in cold water to fully cool down;

5. Put the cooled pig's trotters into a container, add fragrant and bad bittern and submerge the pig's trotters, cover them and put them in the refrigerator for cold storage and pickling overnight;

6. Take it out of the refrigerator and put it on a plate the next day, and the chilled pig's trotters with crispy skin, tough meat and delicious flavor will be made.

Tips:

The nourishing effect of pig's trotters:

Pig's trotters are rich in collagen, which can be converted into gelatin during cooking, and it can combine with a lot of water, thus effectively improving the physiological function of the body and the water storage function of skin tissues and cells, preventing premature skin wrinkles and delaying skin aging;

Pig's trotters contain more protein, fat and carbohydrates, which can accelerate metabolism, delay the aging of the body, and play a role in lactation;

Pig's trotters have a certain auxiliary effect on patients with frequent limb fatigue, leg cramps, numbness, gastrointestinal bleeding, hemorrhagic shock and ischemic encephalopathy. They also help teenagers to grow and develop and slow down the rate of osteoporosis in middle-aged and elderly women.

Spiced trotters material:

2 trotters, salt, ginger, cinnamon, star anise, spiced powder, soy sauce and rock sugar.

Practice:

1. First boil a pot of boiling water, smash a large piece of ginger on the back of the knife, throw it in boiling water, then boil the trotters in boiling water, take them out, wash them with cold water, and drain them for later use.

2. Heat oil in a pan, pour in ginger slices and stir fry; Then pour in the pig's trotters that have been pitted and drained, stir-fry them for a few minutes on high fire until the surface is slightly burnt. At this time, inject two bowls of water into the pot, the amount of which is subject to the raw materials. After the fire is boiled, add cinnamon, star anise and spiced powder (be careful not to add salt at this time, otherwise it will not be easy to boil), and turn to low fire to continue cooking.

3. When the amount of water in the pot is only one and a half, add four or five crystal sugar, half a teaspoon of salt and continue to cook on low heat.

4. When the water in the pot is almost dry, add a proper amount of soy sauce and color the dishes. Then turn to the big fire to collect the juice. When the juice is dry, it can be cooked.

Peanut trotters soup ingredients: two trotters, peanut100g, onion, ginger, cooking wine, and a little salt.

Practice:

1. Chop the pig's trotters into chunks, splash water, and rinse the floating foam;

2. When the water in the casserole is about to boil, put the trotters flying over the water, washed peanuts, onions, ginger slices and cooking wine, boil over high fire, skim off the remaining floating foam, and continue to cook for two or three hours on low fire;

3, sprinkle a little salt to taste, and take it out of the pot.

Braised trotters material:

2500 grams of pig's trotters. 50 grams of seasoning salt, 20 grams of monosodium glutamate, 0/00g of sugar color/kloc-,a little soy sauce, 50 grams of red yeast, 0/5g of onion/kloc-,0/0g of ginger slices/kloc-,and 3,000g of pork bittern.

Practice:

1, put pig's trotters into a basin, soak them in hot water for 40 minutes, scrape and wash the fur with a knife, and remove the hoof nails and wash them.

2. Add water and red yeast to the pot and boil for 5 minutes until the water turns red. Add pig's trotters and blanch until the skin turns red, and then take out.

3. Add the old bittern to the soup pot and bring it to a boil, adjust the taste and color, add the trotters, and turn it into a small fire. When the bittern can be inserted into the trotters with chopsticks, you can stop the fire and take it out. Brush a layer of sesame oil or salad oil on the cool noodles. Materials can be replaced by pig tongue, pig elbow and pig ear.

Taste change

Removing red koji and soy sauce from the seasoning is called white-stewed pig's hand.

Trotter jelly material:

Pig's trotters, onion, ginger, star anise, cooking wine, salt, minced garlic, vinegar, soy sauce, sugar.

Practice:

1. Cut pig's trotters into small pieces, wash them, shave them, take them out, and rinse them with cold water.

2. Throw the well-watered trotters into the pressure cooker, add a small amount of water (not more than the amount of trotters), add ginger slices, onion segments, star anise, cooking wine, and a little salt (just a little bit, with seasoning juice when eating), and let the trotters debone about 30 minutes after the pressure cooker is aerated.

3. When it's a little cool, take out the pig's trotters, put on disposable gloves, remove all the bones, cut the meat into small pieces, find a lunch box and spread the cut meat in it, then pour the soup into it and throw it into the refrigerator for refrigeration. When you want to eat, take out the lunch box upside down, take out the pig's trotters jelly, slice and plate, pour the seasoning juice, sprinkle with garlic leaves and eat.

Tips:

You can also cook trotters in ordinary pots and electric stews, and don't cook trotters with too much soup.

Pig's trotters and corn soup material:

Fresh corn, aniseed, onion, ginger slices, trotters, mushroom essence, salt.

Practice:

1. Wash two pig's trotters and cut them into small pieces. Take a dip in the boiling water pot and pour out the water. Add water, pig's trotters, ginger slices, onion slices and aniseed again in the casserole.

2. Turn to low heat after boiling, add fresh corn segments after boiling for one hour, continue to cook for one hour, add salt and mushroom essence, and take out the pot.

Fermented bean curd roasted trotters material:

Pig's trotters 1 each, 3 pieces of spicy fermented bean curd, fresh red pepper 1 each, and a little chopped green onion.

Practice:

1. Clean pig's trotters, chop them into pieces, pour them into boiling water pot, blanch the bleeding foam, rinse and drain, and cut the red pepper into circles;

2. Boil the pig's trotters in a pan until golden brown, and pour out the excess oil;

3. Put the fermented bean curd and mash it, stir-fry it with pig's trotters to get juice, and pour a little soy sauce to make it evenly colored;

4. Pour into the pressure cooker, add water to the trotters, bring to a boil, cover with a little salt, and simmer for 15 minutes;

5. Open the lid and collect the juice, sprinkle with red pepper rings and chicken essence, mix well and sprinkle with chopped green onion.

Tips:

Those who are spicy can add the whole dried Chili to cook together, which is very enjoyable to eat! It's best not to enter the pressure cooker for too long, and the trotters should be chewy! Because the excess grease has been forced out before, its taste is definitely not greasy! It is not difficult to make this pig's trotters with smooth skin and fragrant meat. It is even more delicious with the addition of sufu! If you don't believe me, you'll know the bird if you try!

Stewed trotters with dried bamboo shoots:

250g trotters, dried bamboo shoots 1 00g (2liang), star anise 1 piece, cinnamon 1 piece, fragrant leaves 1 piece, 5 fennel, seafood soy sauce1spoon, 5g salt and rock sugar/kloc.

Practice:

1. Dried bamboo shoots need to be soaked for 5 to 6 hours in advance.

2. After washing the dried bamboo shoots, put them directly into a clean wok and fry the dried bamboo shoots (there is no need to put oil in the wok).

3. blanch the trotters with boiling water.

4. Take another soup pot, boil half a pot of boiling water, put star anise, cinnamon, fragrant leaves and fennel into the boiling water for a little taste, then put crystal sugar, pig's trotters and dried bamboo shoots into the water, and simmer on low heat for 1.5 hours.

5. Turn the fire, put in soy sauce and salt, burn for 5 minutes, and boil the water slightly.