Braised pig's trotters is a very common delicacy on our daily tables. Braised pig's trotters is a home-cooked dish. It is delicious, rich in nutritional value, and has good beautifying effects. The reason why people call pig's trotters a "beauty food" is because pig's trotters are rich in collagen protein, which is of great benefit to our skin. So how to make braised pork trotters in the most authentic way? Let’s take a look below.

Method 1

Ingredients: 550g pig trotters, 8g ginger, 13g scallions, 5g cinnamon, 5g pepper, 15g light or dark soy sauce, 50g rock sugar or white sugar , 25g cooking wine, 15g sesame oil, salt, chicken essence or MSG.

Production process

(1) Shave and wash the pig's trotters. The small fluff can be burned off with fire, chop off the claw tips and chop them in half, and then chop them into small pieces. (Or ask the aunt or uncle who sells pig trotters to chop it into small pieces for you).

(2) Blanch the pig's trotters, put the pig's trotters into the pot with cold water, boil the water, pick up the pig's trotters, and remove the blood and oil foam. Cut the ginger into thick slices, cut the green onions into sections and set aside, and cut the carrots into cubes.

(3) Heat a little oil in a pot, add rock sugar or white sugar and stir-fry until it becomes reddish brown and bubbling. When it boils, add the blanched pig's trotters and use medium or high heat. (Use high heat if you are quick) Stir-fry continuously. The more you stir-fry, the darker and firmer the color will be. The color will not fade no matter how you cook it.

(4) Boil the water in the inner pot of the re-cooking pot in advance, add the colored pig's trotters, carrots, cooking oil and the above seasonings. After the fire boils, lift the inner pot and put it away from the heat. Just wait 40 minutes for the outer pot of the cooking pot. Making braised pork trotters is that simple.

Method 2

Production process

Ingredients: 550g fresh pig's trotters, 8g ginger, 13g green onions, 5g cinnamon, 5g pepper, raw 15g soy sauce or dark soy sauce, 50g rock sugar or white sugar, 25g cooking wine, 15g sesame oil, salt, chicken essence or MSG.

1. Wash and dry the pig’s trotters and set aside.

2. Put oil in the pot and cover it with two pig trotters.

3. Then pour a small amount of honey and heat slowly over low heat.

4. After the oil is hot, put the pig's trotters into the oil pan and fry until they turn color.

5. Take it out and put it into a large pot. Boil the pot and simmer slowly. After three hours, it will become very thick. Then turn off the heat and take it out.

6. The last step is to eat. When eating braised pig's trotters, it is best to let it cool before eating. It is strong and not greasy, and tastes delicious.

Method 3

Making ingredients: 500g of pig's trotter, 10 grains of rock sugar, 10g of light soy sauce.

Production process

1. Chop the pig trotters and blanch them;

2. Pour oil into the hot pan;

3. Add rock sugar , add pig trotters, add water, add light soy sauce, and just add all the ingredients;

4. It will be cooked in an hour.

Method 4

Ingredients: cut two pig trotters into pieces, dried chili peppers, grass fruits, bay leaves, star anise, pepper, ginger slices, about ten rock sugar, one teaspoon of salt, five spices Half a teaspoon of powder, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, three tablespoons of cooking wine, and half a teaspoon of MSG.

Production process

1. Blanch the pig's trotters, pluck them clean, control the moisture and set aside.

2. Fried sugar color. Put oil in the pot, put the rock sugar in, stir it over low heat until it melts, then stop moving. Lower the heat and cook until it bubbles. Stir again. It can be fried at this level, no need to say how good the sugar color is. For students who are afraid of being fried, it is easier to grasp that the color turns brown and starts to bubble. That's it.

3. Pour in the pig's trotters and stir-fry evenly. The color in the fourth picture has been evenly colored. To be safe, you can stir-fry over medium heat for a while. The more you stir-fry, the darker the color will be.

4. Add the spices and stir-fry until fragrant. Add the cooking wine first and pour it along the pot ring. Then add light soy sauce, dark soy sauce and five-spice powder, and stir-fry evenly.

5. Add hot water, turn into a saucepan, I use a rice cooker, and simmer for one and a half to two hours. After simmering for an hour, add salt to taste, I added a teaspoon of salt.

6. Transfer the stewed pig's trotters to a wok, which is the kind of pot that can be turned over frequently. A non-stick pan will not cause the meat to change color, while an iron pot may cause the soup to turn a little black.

7. Reduce the juice over high heat. When the soup is thick, add some MSG. Because I want to keep it in the refrigerator, the juice is not completely finished. It depends on personal preference!

Method 5

Ingredients: cut pig's trotters into pieces, garlic, ginger, watercress, Dried chili peppers, Sichuan peppercorns, grass fruits, bay leaves, fennel, Sannat, star anise, cooking wine, dark soy sauce, chicken essence.

Method

1. Add oil to the pot. When the oil is hot, stir-fry the garlic, ginger and watercress until fragrant. Then put the remaining ingredients into the pot. Continue to stir-fry;

2. Then pour the pig's trotters into the pot and stir-fry;

3. After stir-frying for a while, add an appropriate amount of water to the simmering pot (the amount of water is not enough Just pass the pig's trotters), add seasonings to adjust the flavor;

4. Take a clean pressure cooker, pour the pig's trotters in the pot of step 2 into the pressure cooker;

5 . Cover the pressure cooker with a lid and close the air valve. Bring to a boil over high heat until the pressure cooker begins to steam, then turn to medium heat and continue to cook for 15-20 minutes. Turn off the heat;

6. Turn off the heat and let the pressure cooker stand. Wait for 15 minutes until there is no more steam, then open the lid and take out the braised pork trotters.

Tips

1. When frying the sugar color, it does not need to be as red as caramel. In fact, as I said, it is easier to control, that is, the color will all turn brown. , there are no white rock sugar crystals, and small bubbles begin to appear, it is ready to pour. At this time, you have five seconds for you to judge. Will not suffer.

2. Delicious meat dishes are not obtained by opportunism. They must be stewed slowly and slowly. I found that the rice cooker is very good! And the juice must be collected.

3. Last time, a classmate said that the stewed meat was always hard. I asked her how long she had stewed it, and she said it took half an hour, one and a half to two hours. The texture was neither soft nor hard, just right. Some people like to eat meat that is as soft as paste, but I don’t like to eat it. I like to eat meat that is a little chewy.

4. Add salt, don’t add it at the beginning, otherwise the meat will be tough. Also, add boiling water, either boiling or hot water. Never mix it with cold water. Cold water tends to smell fishy.

5. As for spices, grass fruits and bay leaves are essential for stewed meat. You can find dry goods in supermarkets or vegetable markets. Prepare a store at home to add flavor to stewed meat, which is especially delicious. The addition of Sichuan peppercorns is also a highlight.

Method 6

Ingredients: pig trotters, peanuts, rock sugar, ginger, green onions, star anise, cinnamon, bay leaves, soy sauce, cooking wine, salt, pepper, water.

1. Chop the prepared pig’s trotters into pieces and drain them. Then wash with cold water.

2. Put the pig's trotters, peanuts, ginger, star anise, cinnamon, bay leaves, pepper and salt into the pressure cooker, and add water until the pig's trotters are almost covered. Wait for the steam to simmer for 15 minutes. At this time, you can easily insert chopsticks into the pig's trotters.

3. Clip out the pig's trotters separately and let them dry for later use.

4. Put the rock sugar into a pot and simmer over low heat. When it turns yellow-brown, immediately add soy sauce and cooking wine to prevent the paste from becoming bitter, then pour in the pig's trotters and stir-fry.

5. Stir-fry evenly and add the soup used to cook the pig's trotters, including peanuts, and add an appropriate amount of water until the pig's trotters are covered. Simmer over high heat to reduce the juice. At this point, you can remove all the spices used to stew the pig's trotters.

6. Add green onions and salt to taste and serve.

Nutritional value

The attractive pig trotters contain more protein, fat and carbohydrates, which can accelerate metabolism, delay the aging of the body, and can be beneficial to lactating women. It has the dual functions of promoting lactation and beautifying. It also has the functions of unblocking breast veins, smoothing the skin, removing cold and heat, treating carbuncle, sores, anti-aging and preventing cancer. It is especially suitable for patients with frequent limb weakness, leg cramps, numbness, gastrointestinal bleeding, Patients with hemorrhagic shock and ischemic encephalopathy should take it.

Nutritional effects

Beauty

Anti-aging, promoting growth and improving coronary heart disease. It has the functions of unblocking the breasts and veins, smoothing the skin, removing cold and heat, treating carbuncles and sores, Anti-aging and anti-cancer effects.

Suitable people

Patients with frequent limb weakness, leg cramps, numbness, gastrointestinal bleeding, hemorrhagic shock and ischemic encephalopathy should eat it. Patients with arteriosclerosis and hypertension should eat with caution. .

Conclusion: The above is summarized for you. Through the above, everyone knows how to make delicious braised pig's trotters. Braised pork trotters also have lower fat content than fatty meat. Pig's trotters are rich in collagen, which can prevent skin dryness and wrinkles, enhance skin elasticity and toughness, and make skin look younger. It has special significance for delaying aging and promoting the growth and development of children. Everyone, come and try it now.