When braised pig's feet, you should add the prepared trough to continue stewing, and cook for about 15 minutes, because then the wine aroma in the herbs will be fully integrated into the pig's feet, making the exposed pig's feet more sweet, not greasy at all, and never tired of eating. What I emphasize here is that the trick of being the protagonist lies in adding more troughs. As long as this seasoning is added more, the pig's feet are guaranteed to be fat but not greasy and thin but not firewood.
Put the soaked pork elbow into the pot with cold water, add ginger slices, onion segments and cooking wine to blanch, skim off the floating foam (further remove the bloody smell), take it out and clean it for use when it is ripe; Wash the pan, heat it, pour the oil, add the rock sugar, and stir-fry it slowly with low fire until the sugar color is zoomed (control the heat to prevent the sugar color from bitter); Stir-fried in sugar color, fry in pork elbow, pour clear water over the surface of meat, add some light soy sauce, dark soy sauce, ginger slices, star anise, fragrant leaves, cinnamon, cumin, kaempferia kaempferia, tsaoko, salt and dried tangerine peel (the best way to relieve boredom is to choose high-quality dried tangerine peel), boil over high fire, then simmer over low heat 1-2 hours to collect juice.
The main reason why braised pork makes firewood is the lack of water in the meat itself, which is generally caused by the improper control of the temperature. In the process of marinating, use medium fire to boil and then turn to low fire to marinate, so as to reduce the dehydration of ingredients, so that it will not burn wood. Secondly, after the ingredients are marinated, don't take them out immediately, so that the ingredients are fully soaked in the marinated soup, so that the marinated pork can not only taste but also keep the pork moist! So as to achieve the effect of being thin but not firewood.