1. Braised pig trotters

Ingredients: 450 grams of pig trotters, 38 grams of peanuts, 1 package of spices, and a little coriander. 1/6 teaspoon MSG, 19 grams rock sugar, 1 tablespoon soy sauce, 1/4 teaspoon sea mountain sauce.

Preparation:

1. Cut the pig's trotters into pieces, scald them with water and take them out.

2. Boil the pig's trotters, ① ingredients, peanuts and spices over high heat for 15 minutes.

3. Put the cooked braised pig's trotters into a large bowl and garnish with coriander.

Remarks: Haishan sauce is a sweet, spicy and five-flavored sauce. Most of its raw materials are five spices, sugar, vinegar, chili sauce, starch, etc.

2. Stewed pig trotters with green onions

Ingredients: 50 grams of green onions, 4 pig trotters, appropriate amount of salt.

Preparation: Remove the piles from the pig's trotters, wash them, and score them with a knife; cut the green onions into sections, put them into the pot together with the pig's trotters, add an appropriate amount of water and a little salt, and bring to a boil over high heat. , then simmer over low heat until cooked.

Efficacy: Enriching blood and reducing swelling. Suitable for blood deficiency, limb pain, edema, sores, swelling and pain.

3. Braised pig's trotters

Ingredients: 750 grams of pig's trotters.

Seasoning: 13 grams each of salt and green onions, 8 grams of ginger, 25 grams each of sesame oil and cooking wine, 5 peppercorns, 50 grams of rock sugar, and 1,300 grams of soup.

Preparation:

(1) Shave and wash the pig's trotters, chop off the tips and split them into two halves, boil them thoroughly and put them into cold water. Crush ginger and green onions and set aside.

(2) Heat a little sesame oil with a frying spoon, add rock sugar and fry until it turns purple, then add soup until light red.

(3) Add pig's trotters, cooking wine, green onions, ginger, salt, and Sichuan peppercorns. After the soup boils, remove the foam, cook over high heat until the pig's trotters are colored, then reduce to low heat and simmer until tender. Serve thick sauce.

4. Pig's trotters, melon and mushroom soup

Ingredients: 30 grams of red dates, 12 grams each of astragalus and wolfberry, 5 grams of angelica root

Ingredients: Pig Qian 1 hoof, 300 grams of loofah, 250 grams of tofu, 30 grams of shiitake mushrooms, 5 slices of ginger, a little salt

Preparation:

1. Wash the shiitake mushrooms, soak until soft and remove the stems, remove the loofah Wash and cut the skin into cubes, and cut the tofu into cubes and set aside.

2. Remove the hair from the pig's front hooves, wash and chop into pieces. Boil in boiling water for 10 minutes. Remove and rinse with water. Put astragalus and angelica into a filter bag for later use.

3. Add medicinal herbs, pig's trotters, mushrooms, ginger slices and 10 cups of water into the pot. Bring to a boil over high heat, then reduce to low heat and simmer until the meat is cooked (about 1 hour), then add loofah, Cook the tofu for 5 minutes, then add salt to taste.

Efficacy: Nourishing blood, unblocking collaterals, lowering breast milk, suitable for those with postpartum physical weakness and insufficient milk.

5. Braised sea cucumber with big hooves

Ingredients: 750 grams of sea cucumber, 2 pig trotters.

Seasoning: 800 grams of vegetable oil (actual consumption is about 50 grams, 100 grams of cooked oil, 15 grams each of ginger and soy sauce, 25 grams of cooking wine, 20 grams each of onion, ginger oil and salt, 50 grams of sugar, 5 grams of MSG, 25 grams of green onions, a little sugar, an appropriate amount of wet starch, 1.5 kilograms of chicken broth

Preparation:

(1) Scrape and clean the pig's trotters, and make a cut on the outside. , cook thoroughly in boiling water, remove and remove the water, put in a frying spoon with 70% hot vegetable oil, fry until golden brown, remove and drain the sea cucumber, cut in half with a straight knife and set aside.

(2) Heat the oil with a frying spoon and stir-fry the green onion and ginger. Add the cooking wine and soy sauce, add MSG, chicken stock, salt and sugar. Turn the pig's trotters over after cooking for 1 hour, then simmer the pig's trotters over low heat, put them into a plate, pick out the green onions and ginger, take out the pads, put the sea cucumbers in a spoon for 3 minutes, thicken with wet starch, and pour in. Serve with green onion and ginger oil.

Features: bright red color, fragrant hoof texture, soft and delicious sea cucumber.

6. Braised pig's trotters

Chop the pig's trotters into pieces, rinse them with boiling water, and wash off the blood foam. Pour a pot of cold water into it, add the pig's trotters, add soy sauce, cooking wine, and refined salt. , dark soy sauce, sugar, ginger, green onion, aniseed, cloves, cinnamon, kaempferol, angelica root, amomum villosum, cardamom (only add a small grain of each spice), bring to a boil over high heat, simmer over low heat until soft, soak Overnight, take it out and let it cool before eating, it’s delicious! rotten! Nuo! Nothing to say!

Boil eight more eggs, peel them and add the remaining soup, boil them for ten minutes, soak them overnight, and you will have braised eggs to eat in the morning. This soup can be reused with seasonings and spices. It is a very good marinade.

7. Red braised pig's trotters

Ingredients: Four fat pig's trotters, clean the hairy roots, blanch in boiling water to remove the blood, remove and put into wide water, add marinade and rice wine , bring the sugar to a boil over high heat, turn to low heat and simmer until tender. Remove the bones and try to keep the pig's trotters intact. Remove them and set aside.

Spread the pig's trotters evenly with dark soy sauce, dry them and fry the skin noodles in an oil pan until the sugar color is fixed. Use another oil pan to sauté the onion and ginger until fragrant, add the pig's trotters, and add two large amounts of cooking wine. Spoon, two spoons of rock sugar or granulated sugar to cover the raw materials, appropriate amount of salt, soy sauce, MSG, boil to collect the juice, carefully lift the pig's trotters out of the large plate, and pour the remaining juice on top.

Sweet and salty, sticky and waxy, beautifying and nutritious.

8. Rock sugar yuan trotters

Ingredients: pig trotters

Seasoning: rock sugar, aniseed, pepper, onion, ginger, soy sauce, cooking wine, salt, Sesame oil.

Method:

(1). First cut the pig's trotters in half and blanch them in boiling water. After changing color, take them out and rinse them with water.

(2). Cut the green onion into sections and slice the ginger and pat it loose with a knife.

(3). Add sesame oil to the wok, heat it up, add rock sugar, (usually four Put about 10 liters of rock sugar into each pig's trotter.) Cook until the rock sugar melts

(4). Add Sichuan peppercorns and aniseed. After the aroma is released, add onions, ginger, cooking wine, soy sauce, add the pig's trotters and cook After frying, add water to cover the pig's trotters.

(5). After boiling, add salt to adjust the taste.

(6). Cook over low heat until the pig's trotters are soft. Turn up the heat and reduce the soup to a thick consistency, then take it out of the pot.

Now, you can enjoy the fragrant braised pig's trotters.

9. Baiyun Pork Knuckles

Ingredients: 2 fresh, thin-skinned pig trotters, about 750 grams.

Accessories: 1000g white vinegar, 300g cucumber, 500g white sugar, 2 red peppers.

Preparation method: 1. Remove the hair from the pig's trotters, wash and scrape them, chop them into pieces, put them in a boiling water pot and simmer until 90% of the pig's trotters are rotten, pick them up in a bamboo dustpan, and soak them in clean water. , rinse it under the tap so that the oil on the pig's trotters is washed away with the water; dissolve the white vinegar and sugar, adjust the taste, pour it out and let it freeze. 2. After the pig's trotters are rinsed with enough water, rinse them again with cold boiled water, drain the water, and place them in sweet and sour sauce. It is best to fully soak the pig's trotters, preferably overnight.

10. Spicy Hoof Flowers

Ingredients: 2 pig trotters, 50 grams of celery, appropriate amount of chili pepper.

Accessories: 5 grams each of ginger slices, minced ginger, minced garlic, chopped green onion, 5 grams each of vinegar and sugar, 15 grams of light soy sauce, 20 grams of chili oil, Sichuan pepper powder, pepper, salt, chicken essence, sesame oil Appropriate amount of each.

Method:

1. Wash the pig's trotters and cut into pieces; wash the celery, cut into sections and blanch; wash the chili peppers and cut into small sections.

2. Blanch the pig's trotters and put them into a soup pot, add ginger slices and salt, bring to a boil over high heat, then simmer over low heat until cooked through, remove and let cool, add celery, chili peppers and remaining seasonings, mix well.

Features: Pig's trotters are a multi-purpose medicine. Pig trotters are rich in collagen, which is the main protein component of tendons, ligaments and connective tissues. In the human body, collagen accounts for about 1/3 of protein. If collagen synthesis is abnormal, "collagen disease" will occur. It can also promote the growth of hair and nails, keep the skin soft and delicate, and make the nails shiny. When bones are formed, sufficient collagen fibers must first be synthesized to form the framework of the bones, so collagen is the "bone within the bone."

In addition, pig's trotters also have the effect of replenishing blood and strengthening the waist and legs. It is very suitable for people with blood deficiency and the elderly and infirm.

11. Pig's trotters jelly

Buy three pig's trotters, chop them into small pieces, and add appropriate amount of water. As for the seasonings, there are just a few, onions, ginger, aniseed, salt, etc. You can add them or leave them out as you like, except for the salt! Put the pig's trotters in a pressure cooker for an hour and take them out when they are tender. Pour the soup into a suitable vessel. Be careful that there will be bone debris in the pot, so clean it up. Peel off the bones of the pig's trotters piece by piece, be careful and patient, and try to tear the peeled off meat and tendons as small as possible, so that the finished product will be beautiful. Then prepare some diced carrots, blanched cauliflower, and cooked peanuts. If the remaining soup has a moderate consistency, you can pour the meat and various diced ingredients into the soup and mix well, cover it with a lid or cover it with plastic wrap, and put it in the refrigerator until it solidifies. When eating, be sure to scrape off all the thick layer of fat that has solidified on it. Sprinkle with ginger rice mixed with steamed fish drum oil.

Note:

1. If the soup is not thick enough, you can return it to the pot and simmer it again.

2. You don’t need to add diced vegetables, it’s pure hoof jelly!

Pig's trotter skin jelly. After washing the pig's hands, blanch them in hot water, then take them out, pour half a pot of water, add some red dates and wolfberries and simmer over low heat. After about an hour, the soup will turn yellow, add salt. Chicken essence and minced green onions are enough. After drinking the soup, clean up the leftover pig's trotters, that is, remove all the bones, leaving some hooves that you can't eat. Put these pig's trotters back into the pot and cook with the remaining soup for a while. , then take it out, put it on a flat plate, cover it with plastic wrap, and put it in the freezer layer of the refrigerator. You can check its condition frequently in the future. In about 15-20 minutes, you will It's ready to be taken out. It has become a soft skin jelly. Then cut it into small pieces with a knife and you can taste it. Pig's trotters are rich in collagen, which can maintain skin elasticity, reduce wrinkles, and maintain a good complexion. As for this soup, drink it once a week. If you stick to it, you will be pleasantly surprised.

12. Pig's Trotter Vinegar

Ingredients: One pig's trotter, a small stick of old vinegar, a piece of old ginger, dried chili, soy sauce, a whole piece of garlic, sugar ( Rock sugar is better)

(1) Remove the hair from the pig's trotters, chop them into pieces, boil them in water to remove the blood, and wash them.

(2) Cut the ginger into large pieces and flatten it, then fry it together with the pork trotters (no oil required). When the oil starts to boil, add garlic (whole grains), 3-4 dried chili peppers, and a little Soy sauce, and half a stick of vinegar bring to a boil.

(3) Add water to cover all the ingredients, cook until the pig's trotters are rotten, add sugar, taste test, add vinegar if it is not sour enough.

Thirteen. Rock sugar pig's trotters and peanuts

(1) Blanch the pig's trotters and wash them. Soften the peanuts with cold water and set aside.

(2). Put star anise and cinnamon in a hot pot, fry them with oil until fragrant, then add ginger and green onion and stir-fry until fragrant. Add pig trotters and stir-fry. Add cooking wine and wait until the water vapor is gone. , add soy sauce and stir-fry until red, then add cold water, which can cover the pig's trotters, cover the pot and bring to a boil over high heat.

(3) After the water boils, open the lid and add an appropriate amount of rock sugar. You can decide a little more according to your taste. (For braised dishes, I prefer it to be sweeter.) Then add salt. , put the soaked peanuts in, cover the lid and simmer over low heat for about an hour. Note that it is best to boil the pot less in the middle, so in order to avoid burning the pot, you can add more cold water at the beginning.

(4) Finally, open the pot and observe when it is ready to be taken out. Use chopsticks to poke the pig's trotters gently. If it goes in smoothly, it means that the skin is rotten and the meat is cooked. Then turn on the high heat to collect the soup. , wait until the soup is thick and red, and it is ready to be taken out of the pot.

14. Peanut Stewed Pig Feet

Ingredients: 200 grams of peanuts, 2 pig feet, appropriate amounts of salt, green onions, ginger and rice wine.

Steps: Remove the claws and hair from the pig's feet, wash them, cut them with a knife, put them into the pot, add peanuts, salt, green onions, ginger, rice wine and an appropriate amount of water, bring to a boil over high heat, then turn Boil over slow fire until cooked and eaten as desired.

Efficacy: Treats weakness of qi and blood.

15. Pork trotters and black beans in pot

Ingredients: two pig trotters (chopped into 8 small pieces), 3 taels of black beans, and two or three slices of ginger.

Steps: Boil the pig's trotters in water first and drain off the water. Then put the washed black beans, ginger slices and pig's trotters into the pot, simmer over low heat for three hours, and then add an appropriate amount of salt.

Nutritional value: Black beans are rich in trace elements, nourish blood and nourish the skin, and have the effect of inhibiting gray hair.

16. Fermented Pig's Trotters

Instructions: Fermented Pig's Trotters are unique in terms of material selection, brewing, seasoning and stewing, and the production process is relatively complicated. There are more than 30 large and small processes. Even a skilled master can only make more than 20 pieces in a day.

The five most important processes:

The first choice of ingredients is to choose pork trotters with uniform size and tender meat for braised pig trotters, and pigs with fat but not greasy meat. Neck meat and lean meat should be lean meat without fascia.

For the second cut, scrape and clean the pig's trotters, use a sharp knife to make a slit from the front from top to bottom, and then remove the pig leg bones. This process must be done very carefully, and the pig skin cannot be removed. Pierce; cut the selected lean meat and fat meat into rectangular slices 10 cm long and 3 cm wide respectively and set aside.

The third marinade is to marinate the cut fat and lean pork slices with different flavored seasonings for about an hour.

The fourth step is bundling. Arrange the marinated pork slices in alternating fat and thin shapes, stuff them into pig legs with large bones removed, wrap them with pig leg skin, and then use a kind of water grass with good toughness. Wrap the pork legs horizontally and tightly. The "pig's trotters" wrapped in water plants look very similar to the original pig's trotters, and there is almost no difference when viewed from the back.

The fifth step is brewing. In fact, the so-called "bringing" means "stewed". The chef puts the pre-prepared seasonings into a large pot, adds water and boils it to make brine, then immerses the bundled pig's trotters in the brine and simmers it slowly for more than an hour, and a sweet and fragrant pig's trotters will be cooked. You're done.

Talking about the seasonings for braised pig's trotters, Ms. Lu said that there are more than 30 ingredients for braised pig's trotters. It is formulated with more than 20 kinds of Chinese medicinal materials including fennel. Chinese medicinal materials not only make the pig's trotters taste sweet and have the effect of promoting blood circulation, but also make people feel salty and dry after eating. This is the most unique thing about the pig's trotters. After every time "brewing" the pig's trotters, one-third of the brine must be replaced.

Mr. Bai, who is from Hubei, likes this kind of delicacy from Foshan. He usually cuts the pig's trotters into thin slices. The outer ring of pig skin is golden in color, and the inner meat is shiny and light brown. After seasoning with mustard, soy sauce, green onion, garlic, etc., put a piece into your mouth and bite it gently. You will feel the pork skin is tender and chewy, and the meat inside is crispy and fragrant.

17. Pig's trotters and soybean soup

Ingredients: 500 grams of pig's trotters, 50 grams of soybeans

Seasoning: ginger, chopped green onion, salt

Method: 1. Blanch the pig's feet in boiling water and wash them. Soak the soybeans in water for a while.

2. Put soybeans, pig's feet and ginger slices into the pressure cooker and cook for 20 minutes.

3. Add chopped green onion, season and eat.

18. Spicy Beauty Hoof

Ingredients: 750 grams of raw pig trotters Ingredients: Sichuan peppercorns, dried red peppers, onions, ginger, garlic, sesame seeds, cooking wine, salt, MSG, Rock sugar, aniseed, cinnamon, bay leaves, etc.

Production process:

1. Burn the raw pig's trotters on the fire, remove the hair, cut them into pieces and fry them in an oil pan until the skin is slightly charred.

2. Blanch the slightly fried pig's trotters in hot water to remove the burnt smell.

3. Put rock sugar into a pot and fry until it turns into caramel color, set aside.

4. Put the aniseed, bay leaves, cinnamon, green onion, ginger and garlic into the pot and stir-fry together to create the aroma, then add cooking wine, add water, and put the blanched pig trotters into the water. Cook, about 1 hour. During this process, salt and MSG are added, and the caramel color is continuously added to the water to color the pig's trotters.

5. Take out the cooked pig's trotters and put them on a plate. Then stir-fry the Sichuan peppercorns and dried red chili peppers with a little oil until the chili peppers are slightly yellow, take them out of the pan and pour them on the pig's trotters, and then sprinkle some sesame seeds on top.

Taste characteristics: spicy, salty and fresh dishes

Efficacy: beauty and beauty