Raw materials:
Wash trotters, salad oil, salt, monosodium glutamate, cooking wine, soy sauce, sugar color, white sugar, chopped green onion, ginger, onion stalk, cinnamon, star anise, whole dried Chili.
Method:
(1) Cut the trotters into pieces and blanch them.
(2) Stir-fry ginger, onion, cinnamon, star anise and dried chili, add pig's trotters, stir-fry until dry, cook wine, sugar and soy sauce, add water to stir-fry, adjust the flavor, and simmer with low fire until crisp and rotten.
When eating, pick out ginger, onion and spices, put them in a bowl and sprinkle with chopped green onion.
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Braised pork knuckle (microwave oven)
Raw materials:
400g trotters, 5 tomatoes, 8 slices of ginger, 2 tablespoons of soy sauce, 1 tablespoons of salt and sugar.
1 spoon, cornflour 1 spoon, pepper 1 spoon, a little pepper, a little star anise, onion 1, wine 1.
Big spoon
Making:
Dice the trotters with onion, pepper, ginger and wine, dice the tomatoes, and add 2 tablespoons of oil.
High power for 2 minutes, add trotters for 2 minutes, then add soy sauce, salt and corn flour.
Zanthoxylum bungeanum, star anise and tomato can be powerful for 20 minutes.
Features: rosy color, fat but not greasy.
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Braised trotters:
Raw materials:
750g trotters, salted onion 13g, ginger 8g, sesame oil cooking wine 25g, pepper 5g, rock sugar 50g, soup 1300g.
Exercise:
1. Wash pig's trotters, chop off claw tips and cut them in half. Cook them thoroughly with water and put them in cold water. Mash ginger and onion for later use;
2. Heat a little sesame oil with a frying spoon, add rock sugar and fry it into purple, and then turn the soup into light red;
3. Add trotters, cooking wine, onion, ginger, salt and pepper. After the soup is boiled, skim off the froth. After the pig's trotters are colored with high fire, move them to low fire until they are rotten, and collect concentrated juice.
Features:
Strong taste, fat but not greasy.
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Braised pork knuckle
Ingredients: 300g of fresh trotters, 0/0g of Dongru/kloc, 0/0g of ginger/kloc and 0/0g of garlic/kloc.
Seasoning: 20g peanut oil, salt 10g, 8g monosodium glutamate, 5g sugar, 5g soy sauce 10g sesame oil, wet.
Powder 15g, Shaoxing wine 150g, chicken soup.
Making:
1, clean the fresh trotters, wash and cut into pieces, slice the wax gourd, slice the ginger and stir-fry the garlic cloves until golden.
2. Put the oil in the pot, first put down the ginger and pig's trotters, sprinkle some Shaoxing wine and fry for a while.
3. Stir fry and add chicken soup. When crispy, add salt, monosodium glutamate, sugar and soy sauce to cook until cooked.
The rotten juice is thick, then thicken it with wet raw flour and pour in sesame oil.
750g trotters, salted onion 13g, ginger 8g, sesame oil cooking wine 25g, pepper 5g, rock sugar 50g, soup 1300g.
Gourmet practice
1. Wash pig's trotters, chop off claw tips and cut them in half. Cook them thoroughly with water and put them in cold water. Mash ginger and onion for later use;
2. Heat a little sesame oil with a frying spoon, add rock sugar and fry it into purple, and then turn the soup into light red;
3. Add trotters, cooking wine, onion, ginger, salt and pepper. After the soup is boiled, skim off the froth. After the pig's trotters are colored with high fire, move them to low fire until they are rotten, and collect concentrated juice.
How to make Sichuan-style braised pork feet?
The practice of cutting pig's trotters in Luchuan, Guangxi!
brief introduction
This dish is crisp, smooth and not greasy.
raw material
Materials: One pig's front hoof and one pig's back hoof (weight about 1250g).
Seasoning: refined salt 45g, white vinegar 1500g, sugar 500g. Five or six ingredients (melon English, broccoli,
Red ginger, white ginger, sour mustard head) 1 10g.
manufacture
First, scrape the pig's trotters with a knife, remove the hoof nails, wash them and put them in a boiling water pot for 30 minutes before taking them out.
Take it out with clear water 1.5 hours, put it on a chopping board, cut it into two parts with a knife, and then cut it into pieces and put it in.
Wash in clean water.
Put the pig's trotters in a boiling pot, cook for about 20 minutes, and then take them out with clear water for about 1.5 hours.
Then change to boiling water, add pig's trotters, cook for about 20 minutes until 60% soft and rotten, remove and cool.
Put white vinegar into a pot, add white sugar and refined salt when it is slightly boiling, dissolve it and put it into a basin.
Filter with clean cloth, let cool, soak pig's trotters for about 6 hours, serve and sprinkle with five willows.
Materials.
1, braised trotters
Ingredients: 450g trotters, 38g peanuts, spices 1 bag, a little parsley. Monosodium glutamate 1/6 teaspoons, rock sugar 19g, soy sauce 1 teaspoon, seamount sauce 1/4 teaspoons.
Making:
1. Cut pig's trotters, blanch them with water and take them out.
2. Boil trotters, seasonings, peanuts and spices together 15 minutes.
3. Put the cooked braised trotters into a large bowl and decorate with coriander.
Remarks: Haishan sauce is a kind of spiced and spicy sauce, and the raw materials are mostly spiced, sugar, vinegar, Chili sauce, starch and so on.
2. Stewed trotters with onion
Source: behind the elbow
Ingredients: 50g onion, 4 trotters, and proper amount of salt.
Production: pig's trotters are depilated, washed and cut with a knife; Cut the onion into pieces and put it in with the trotters.
Add a proper amount of water and a little salt to the pot, first boil it with strong fire, and then stew it with slow fire until it is cooked.
Efficacy: enriching blood and reducing swelling. Suitable for blood deficiency, limb pain, edema and sores.
3. Braised trotters
Raw materials: trotters 750g.
Seasoning: salt and onion 13g, ginger 8g, sesame oil and cooking wine 20g, pepper 5g, rock sugar 50g, soup 1300g.
Making:
(1) Scrape the pig's trotters, chop off the claws, cut them in half, boil them thoroughly in water and put them in cold water. Mash ginger and onion for later use.
(2) 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.
(3) Add pig's trotters, cooking wine, onion, ginger, salt and pepper, boil the soup, skim the floating foam, and after the pig's trotters are colored with strong fire, move them to low fire for stewing and collect the concentrated juice.
4, pig's trotters, melon and mushroom soup
Medicinal materials: jujube 30g, Astragalus membranaceus 12g, Lycium barbarum 12g, Angelica sinensis 5g.
Raw materials: pig's forepaws 1 piece, loofah 300g, tofu 250g, mushrooms 30g, ginger 5 pieces, and a little salt.
Making:
1. Wash mushrooms, soak in soft water, remove pedicels, peel loofah, wash and cut into pieces, and cut tofu into pieces for later use.
2. Wash and chop the pig's front hoof, put it in boiling water for 10 minute, scoop it up and rinse it with water, and put Astragalus and Angelica into a filter bag for later use.
3. Put 10 cup of medicinal materials, pig's trotters, mushrooms, ginger slices and water into a pot, boil with strong fire, then cook with low fire until the meat is cooked (about 1 hour), then add loofah and tofu for 5 minutes, and finally season with salt.
Efficacy: nourishing blood, dredging collaterals, and promoting lactation, which is suitable for those with postpartum weakness and insufficient juice.
5, big hoof grilled sea cucumber
Ingredients: 750g sea cucumber and 2 pig's trotters.
Seasoning: 800g vegetable oil (actual dosage is about 50g, cooked big oil 100g, ginger and soy sauce 15g, cooking wine 25g, onion ginger oil and salt 20g, sugar 50g, monosodium glutamate 5g, onion 25g, a little sugar color, appropriate amount of wet starch, chicken soup 1.
Making:
(1) Scrape the pig's trotters, cut a knife outside, soak them in boiling water, take them out, control the moisture, put them in a frying spoon with 70% heat of vegetable oil, fry them until golden brown, and take them out and drain the oil. After washing the sea cucumber, cut it in half with a straight knife for later use.
(2) Heat the big oil with a frying spoon, stir-fry the onion and ginger, pat them loose, cook cooking wine and soy sauce, and add monosodium glutamate, chicken soup, salt and sugar. Put the potential in a frying spoon, then add the trotters, cook for 1 hour, turn over, simmer over low heat, and put in a plate. Pick out the onion and ginger, take out the mat, put the sea cucumber in the spoon for 3 minutes, thicken it with wet starch, and pour in the onion and ginger oil.
Features: bright red color, rotten hoof, soft and delicious sea cucumber.