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 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. It is 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 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

Medical materials: 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 weak postpartum constitution and insufficient floating juice.

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 scallions, a little sugar, an appropriate amount of wet starch, 1.5 kilograms of chicken broth

Preparation:

(1) Scrape the pig's trotters clean 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 boiling for 1 hour, then simmer the pig's trotters over low heat, and put them into a plate. Remove the onion and ginger, take out the pads, put the sea cucumber in a spoon for 3 minutes, thicken with wet starch, and pour in. Serve with green onion and ginger oil.

Features: red and bright color, fragrant and chewy, soft and delicious sea cucumbers.

Ask the butcher to chop them. Open the pig's trotters, boil water at home, wash off the blood foam, put in a pot of cold water, add the pig's trotters, add soy sauce, cooking wine, refined salt, dark soy sauce, sugar, ginger, green onions, aniseed, cloves, cinnamon, mountain Naphthalene, Angelica dahuricae, amomum villosum, cardamom (only add a small grain of each spice), bring to a boil over high heat, simmer until soft, soak overnight, take out and cool before eating, delicious! So glutinous!

Boil eight more eggs, peel them and add the remaining soup, cook for ten minutes, soak overnight, and you will have marinated eggs in the morning. You can add seasonings and spices to the soup and reuse it. It is a good marinade. Juice.

7. Red Braised Pork Trotters

Ingredients: Four fat pig trotters, clean the hairy roots, blanch in boiling water to remove the blood, remove and put into wide water, add brine Bring the ingredients, rice wine and 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. Spread the pig's trotters evenly with soy sauce and dry them for later use. Put the oil in the pan and fry the noodles until the sugar color is fixed. Use another oil pan to sauté the onions and ginger until fragrant, add the pig's trotters, add two tablespoons of cooking wine, two tablespoons of rock sugar or granulated sugar to cover the raw materials, appropriate amount of salt, soy sauce, Boil the MSG to collect the juice, carefully lift the pig trotters out of the large plate, and pour the remaining juice on top.

It is sweet and salty, sticky and waxy, beautiful and nutritious.

8. Braised pork 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, blanch them in boiling water, take them out after changing color, and rinse them with water.

2. Cut the green onion into sections, slice the ginger and pat it loosely with a knife.

3. Add sesame oil to the wok, heat it up, then add rock sugar (usually about 10 miles of rock sugar is placed in four pig trotters.) and heat until the rock sugar melts.

4. Add peppercorns and aniseed. After the aroma is released, add green onion, ginger, cooking wine, soy sauce, add the pig's trotters, stir-fry, then 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 and tender, then increase the heat until the soup thickens, and then take it out of the pot.

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

9. 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 grain of garlic, sugar (more rock sugar) Good)

Method:

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

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

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.