Braised trotters is a traditional famous dish of Han nationality, which belongs to Sichuan cuisine, Hunan cuisine or Cantonese cuisine. This dish is a home-cooked dish with pig's trotters as the main ingredient. It is delicious, rich in nutritional value and has the effect of beauty beauty. People call trotters "beauty food".

Braised trotters is a traditional famous dish of Han nationality, which belongs to Sichuan cuisine, Hunan cuisine or Cantonese cuisine. This dish is a home-cooked dish with pig's trotters as the main ingredient. It is delicious, rich in nutritional value and has the effect of beauty beauty. People call pig's trotters "beauty food". Pig's trotters are rich in collagen and protein, and their fat content is lower than that of fat. It can prevent skin dryness and wrinkling, enhance skin elasticity and toughness, and make skin look younger. It has special significance for delaying aging and promoting children's growth and development. Scrape the pig's trotters and wash them, chop off the tips of the paws and split them in half. Boil them thoroughly with water and put them in cold water. Ginger and onion are smashed for use. Heat a little sesame oil with a frying spoon, add rock sugar and fry it into purple, and then adjust the soup to light red. Add trotters, cooking wine, onion, ginger, salt and pepper, boil the soup, remove the floating foam, use high fire until the trotters are colored, move to low fire for stewing, and collect the concentrated juice. The characteristics of the dishes are rich and palatable, fat but not greasy. Nutrient-rich, beauty beauty, contribute to spleen and stomach health! Method 1: Make 55g trotters, 8g ginger, 13g scallion, 5g cinnamon, 5g pepper, 15g soy or soy sauce, 5g rock sugar or white sugar, 25g cooking wine, 15g sesame oil, salt, chicken essence or monosodium glutamate. Production process (1) Scrape the pig's trotters and wash them. The fluff can be burned off with fire. Chop off the tips of the claws, split them in half, and then chop them into small pieces. (Or ask your aunt or uncle who sells pig's trotters to chop it into small pieces for you). (2) Blanch the pig's trotters, put the pig's trotters in cold water, boil the water, pick up the pig's trotters, and remove blood and oil foam. Cut ginger into thick slices, green onions into sections for later use, and carrots into hob blocks. (3) Heat a little oil in the pot, add rock sugar or white sugar and stir-fry until it is reddish brown. When it is bubbling and boiling, add a well-boiled pig's trotters and stir-fry them with medium fire or large fire (quick fire). The deeper and firmer the stir-fry, the color will not fade. (3) Boil the water in the continuous cooking pot in advance, add the lewd trotters, carrots and cooking oil, lift the inner pot and put it in the outer pot of the continuous cooking pot after the fire boils, and wait for 4 minutes. It is as simple as making braised trotters. Tips: 1. It is best to crush the rock sugar before use, and stir-fry it with a small fire when coloring it, so as not to blacken the fried paste. Don't use it in case it is fried black, so as not to affect the taste of pig's trotters. The fried rock sugar tastes bitter. Try a few more times and you will succeed. The amount of rock sugar or white sugar should be mastered by yourself. If the amount is less, the color is insufficient, and if the amount is more, the trotters will become sweet. I heard from the chef friends in the hotel that their braised trotters are colored with pigments, such as sunset red and sunset yellow (this is just an example here, but it doesn't mean that all hotels use pigments). It is best to use rock sugar or white sugar, an ancient, natural and safe coloring method. Making braised pig's trotters by yourself can experience the fun of cooking and enjoy the delicious food. When you have time to invite relatives and friends to your home, it is also a great sense of accomplishment to show a few hands in front of them!