Pig's feet practices

1, soy sauce roasted pig's feet

Raw materials: pig's feet, cooking wine, ginger, scallions, peppercorns, star anise, bell peppers, garlic cloves, salt, soya sauce, old soy sauce.

Practice:

1, pig's feet bought let the vendor chopped pieces, take home and rinse. Into the boiling water to cook all the blood and water and then fished out.

2, flying water after the pig's feet with cool water and rinse again, control dry.

3, electric pressure cooker (or pressure cooker) into the pig's feet, add water (to just missed the pig's feet appropriate), put the right amount of wine, ginger, scallion, a little pepper, 2 pieces of star anise, stew for about 40 minutes.

4, the stewed pig's trotters fished up to control the water, and the stewed pig's trotters of the soup to stay.

5, frying pan oil, put pepper, ginger, garlic cloves burst incense, pour into the pig's feet stir-fry, add the right amount of salt, soy sauce, soy sauce (a little more), continue to stir-fry.

6, the stewed pig's feet of the remaining soup added to the pot in small batches, and constantly stirring, add a lid, high heat boil after small fire stew; so that the operation of the 2 times, until the soup is all used up, the pig's feet completely stewed soft and rotten, seasoned with chicken broth, you can plate.

2, vinegar ginger pig's feet

Raw materials: fresh pig's feet 2 ~ 3, ginger 6 ~ 7 (depending on personal taste, if you like spicy, you can put a large number of ginger), two spoons of balsamic vinegar.

Practice:

1. Wash the pig's feet and then scald them in boiling water first to remove the blood. Fish up and set aside.

2. Add all the ingredients to the pot and bring to a boil over high heat, then simmer over low heat for about an hour.

3. If you like sweet flavor, you can add a little brown sugar or rock sugar. If you don't like sweet flavor, add chopped green onion and cilantro seasoning.

3, pig's feet jelly

Ingredients: fresh pig's feet, jujubes, wolfberries.

Practice:

1. After washing the pig's feet, first use boiling water to scald, fish out.

2. Fill half a pot of water in the pot, add some red dates, wolfberries, simmer for an hour.

3. When the soup turns yellow, add salt, chicken essence and chopped green onion.

4. Sheng soup to the bowl, drink while hot.

5. Fish out the pig's feet, kick off the bones, skin and meat back into the pot with the rest of the soup to cook a little, fish out in a flat dish, with plastic wrap over, into the freezer.　After 15-20 minutes take out, pig's feet skin jelly has been done, with a knife cut into small pieces, you can eat.