Raw materials for making this dish:
2 pig forepaws, dried Chili, onion ginger, marinade, cumin, Chili powder.
Production method:
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2. Prepare a pot of clean water, put the trotters in a pot with cold water, soak the trotters in water, and add a little cooking wine to remove the fishy smell when soaking in water. Soaking pig's trotters in cold water can suck all the blood out of them. Now, we just wait for the fire to boil. As the water temperature rises, we will see the blood in the pig's trotters slowly squeezed out. This is soaking.
3. Boil the water for about two minutes, and then take out the trotters. We take out the soaked pig's trotters and wash them in cold water to remove the floating foam, or soak them in clear water for a while to soak out the blood in the pig's trotters.
4. Add a little water to the pot to pickle the trotters. When marinating pig's trotters, it is best not to use an iron pot. Pig's trotters pickled in iron pots tend to turn black. Add onion, ginger and pepper, then add the marinade.
Now adjust the taste of this marinated soup and add salt to taste. A catty of braised pig's trotters with salt is about12g. If the salty taste is not reached, the salt concentration in the marinated soup will not be reached, and the marinated trotters will have no salty taste.
6, this method is family, add soy sauce to color, and this color is replaced by soy sauce, without frying sugar color, it is more convenient and time-saving for everyone to do, and it also reduces the difficulty of operation. Add a spoonful of soy sauce, and this is a simple marinated soup.
7. After the salt water is boiled, add the pig's trotters. At this time, you can already smell the smell of gravy. Turn off the fire after the marinade is boiled, otherwise the marinade will evaporate too much and the fire will be turned up slightly.
8. The small fire has been smoldering. If there is too little water in the middle, you need to add some more water. The marinating time is about 65438 0 hours.
9. After the pig's trotters are cooked, take them out, change the pig's hands into small pieces, cut them from this joint when changing knives, and then you can eat them directly. Pickled is also very fragrant.
10, add oil to the pot and heat it, then fry the trotters until crisp. Use the time to heat the oil, sprinkle a layer of powder on the pig's hands, not too thick, and play the role of crispy skin. Another advantage of patting powder is to prevent water loss in meat. It is easier to stick to pig's trotters like Chili cumin after frying.
1 1. After the oil temperature is heated, let's go in and fry it and take it out. Let's take it out and refuel it. When the oil temperature rises, we go in and refuel.
12, put the fried pig's trotters into the pot, sprinkle with Chili powder while it is hot, and then sprinkle with cumin. If you like cumin, you can put more and turn it over and close it.