1 pig's trotter

50g of sand ginger

Seasoning

Black pepper in moderation

Pepper in moderation

2 slices of coriander

Salad oil in moderation

Salt in moderation

Scallion in moderation

Anise in moderation

Peppercorns in moderation

Cracked peppercorns in moderation

Flower peppercorns in moderation<

Dry chili pepper 1

Old soy sauce moderate

Wine moderate

Shagang pig's feet step 1

Pig's feet chopped small pieces of clean, into the pot of cold water, add wine and a few peppercorns to cook, then fish out and wash, the soup water is discarded

Step 2

Shagang washed clean and sliced, green onion cut into segments

Step 3

Step 3

Put the pig's feet in a casserole dish, and then put it in the pot of cold water, add wine and several pepper and then remove the water. p>Put the pig's trotters into a casserole, add water to half a finger above the trotters, add green onion, ginger, peppercorns, dried chili peppers, star anise, sesame leaves

Step 4

Cook the pig's trotters until chopsticks can be poked and stirred, then add soya sauce, a little salt, and yellow wine, cook on high heat and turn off the heat and stew the pig's trotters on the color, then turn off the heat

Step 5

Scoop out the pig's trotters, drain off the stock, and then wipe it with kitchen paper

Step 5

Fish out the pig's trotters, and then wipe them dry with kitchen paper. p>Step 6

Take a small pot and put more oil in it, when it is 50 percent hot, put the pig's feet into the oil skin-side down and fry them until the skin is golden brown and slightly crispy, then take them out

Step 7

Container is lined with vegetable leaves, put the pig's feet into it and sprinkle it with salt and black pepper to serve

Cooking Tips

Shazang is best to be sliced a little bit thinly

The juice of the pig's feet should be thickened as much as possible at the end to make it more flavorful. Try to thicken it up a bit at the end so that the pig's feet can absorb more of the flavor of the ginger

When frying the pig's feet, you need to cover the pot or the oil will splash onto your face!

Features

Sand ginger is really a good thing - it is pungent and gas, even more than the sweet pine incense, more for food flavoring, more main treatment of the line of gas temperature in the middle of the food, food and pain, for the chest and diaphragm bloating, diet does not go away. So, it is pork knuckle food is not afraid, there are sand ginger to help digest it!

Love meat friends will love to drop it, the color of red, crispy skin, tender meat, smooth in the mouth, after frying with oil greasy all, with fresh vegetables, the unique sand ginger flavor is memorable!