Pork is really expensive now. People who can eat pork seem to be very generous. Fortunately, my family has pig trotters that I stocked up on before. Hey, it looks like it’s just for everyone’s happiness. When it comes to this pig's trotters or pork knuckles, the methods are also very different. For example, the Cantonese method is crispy and clean in color, crispy and chewy in texture, fresh and not greasy. The braised pig's trotters are soft and fall off the bones and melt in your mouth. This taste is more acceptable to northerners. Today I will teach you how to make this braised pork trotters. I promise you'll be fine with just one look.

I remember steaming a few bowls of rice on the day I made the pig's trotters. By then your rice will be mixed with the soup and you won’t be able to eat enough. Whenever I make a stew, I drink less soup, save more, and eat it with rice. I'm really happy! Especially children like this taste. Okay, let's take a look first, what tricks and ingredients did I use to make it look good in color, soft and bone-rotten.

[Braised pig trotters]

Ingredients: 2 pounds of pig trotters, green onions, ginger, seasoning wine, water; oil, rock sugar, raw grass, old grass, seasoning wine, fermented bean curd, Onions, ginger, garlic, cinnamon, star anise, bay leaves, meat, etc., water; the surface is green.

1. First, wash the pig’s feet and soak them in water to help remove the fishy smell. If it is frozen, soak it in water to defrost it and rinse it until the water is no longer cloudy.

2. Remember the steps of cooking meat. Cold water is heated and hot water is boiled. Put the pig's trotters slices into a pot of cold water, add seasonings, green onions, and ginger, heat and bring to a boil, brushing off any foam on the surface.

3. We made soft pig's trotters today, so you can just take them out after they are burned. If you want crispy and tough pig's trotters, you can remove them from the heat and soak them in cold water to shrink the texture of the meat. The texture is not fluffy. It depends on personal preference. I don't need cold water today.

4. Fry the sugar color below, put oil in the pot, add rock sugar and fry. Rock sugar is the key to red and cold skin. Of course sugar can also be used, but the color is a bit off.

5. Stir-fry until the rock sugar melts and large foam is created. Add the pig's trotters while turning the fine foam. The photo is of a big bubble, it takes a while to make a small bubble. When I take pictures, it becomes blurry and it tastes bitter when applied! So when the bubbles get smaller, everyone quickly releases their trotters. Fry the sugar over low heat. Otherwise, the pig's trotters will explode easily when you put them in, which is very dangerous. Learn how to braise pig's trotters in three minutes. They are tender and smooth, fall off the bones, fragrant and not greasy, and women often eat delicious skin

6. After adding the pig's trotters, do you want to color it as soon as possible, fry it, and add boiling or hot water? Do not use more water than ingredients. Never use cold water. Will affect the taste and texture.

7. At this time, add onions, ginger, garlic, pepper, seasoning wine, bay leaves, star anise, cinnamon, meaty and other ingredients. If you like more spices, you can choose to add them. If you don’t have these, buying a stew is convenient and delicious.

8. Every time I steam pork, I add fermented bean curd to make the flavor stronger. You can cook it in an iron pot or an electric pressure cooker. Some people think that the iron pot smells like meat, and some people don't have time. Then if you cook it in an electric pressure cooker, it will become softer and faster. Cover the iron pot with a lid, turn on low heat and cook slowly until the soup is almost dry, then use high heat to reduce the soup.

9. Sprinkle green onions after serving to make it more appetizing. After mastering these tips, you can also make delicious pig's trotters.