Step 1: First, clean the trotters, burn off the hairy toes with fire, and rinse them with a knife. Cut half in the middle with a knife.
step 2: widen the water in the pot to boil, add a little white vinegar, and blanch the trotters. The purpose of adding white vinegar can make the trotters cleaner, and the trotters have a crisp taste after cooking. Boil for 5 minutes, skim off the foam, remove the trotters and put them in the basin.
step 3: while it is hot, add more soy sauce, appropriate amount of oyster sauce and mature vinegar into the trotters, stir well and marinate. This process takes 4 minutes, and the trotters need to be turned over to taste.
step 4: widen the water in the pot, add 25g of light soy sauce, 1g of aged vinegar and 3g of oyster sauce, bring to a boil with strong fire, put the pig's trotters into low heat, add the lid to cook for 6min, turn off the fire, soak for 2min, and serve.
In this way, the key to the texture of the pig's trotters lies in the aged vinegar, which is pickled first and then stewed with aged vinegar. After the sour taste evaporates, the vinegar flavor is immersed in the pig's trotters, and the pig's trotters can have no sour taste at all, only the grain flavor of vinegar. The trotters are soft, rotten and delicious, and the skin is very chewy and delicious. There is no need to add spices, onion ginger, salt, chicken essence and monosodium glutamate. Three seasonings are enough, and the trotters made are original and delicious.