The braised pork here is pork belly with five layers and three flowers. Steaming the pork belly with rock sugar and octagonal cinnamon first, then frying it in a pot and adding lobster sauce, which is very particular and complicated. The cooked Maojia braised pork is golden and shiny, fat but not greasy, and very fragrant and delicious.
[Ingredients] 850g pork belly with skin,
[Ingredients] 500 grams of Sijiqing,
[Seasoning] 60 grams of cooking wine, proper amount of salt, monosodium glutamate and soy sauce, a little star anise, cinnamon, dried pepper and garlic, 50 grams of sugar, and proper amount of braised pork fermented bean curd.
[Practice] Wash and scrape the pork belly skin, boil it in boiling water until it is broken, and cut it into 2.5 cm square pieces, *** 12 pieces.
2, put a little oil in the pot, add sugar to stir-fry and color, add meat, cooking wine, salt, monosodium glutamate, soy sauce, star anise, cinnamon, fermented bean curd, add chicken soup and simmer until the meat is rotten and fragrant.
3, Sijiqing fried with chicken oil and put it at the bottom, put the braised pork neatly in the middle, and pour a little juice on the meat.
[Features] Fat but not greasy, salty and spicy, with bright red color.
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Less oil version of crispy spiced trotters
Baked, spiced, <; 30 minutes, novice try.
When the roast pig's trotters shops on the street swaggered through the market, the baby followed the pace of the foodies, but always felt that they baked the pig's trotters on charcoal fire and brushed them with oil, which was too greasy. After several attempts to cook them in an air fryer, they fell in love with it, because they could directly make the oil in the original pig's skin clear without brushing oil, and concentrate the fragrance on the inner cortex, making the pig's trotters fragrant but not oily, crisp but not firewood, tender but not soft. What do you like better, or which is better, between roasted trotters and braised trotters? Really, there is no difference. If halogen is the essence of roasting, then roasting is the essence of halogen. However, if you don't want to have a special liking for a plain braised pig's trotters, try this spiced crispy roast pig's skin occasionally.
Nutrition suggestion, sugar content 0.63g, high blood sugar, it is recommended to eat more.
It is recommended to eat more for hypertension, eat less for hyperlipidemia control and eat less for weight loss control.
Children control eating less.
Materials: 2 trotters, star anise 1 piece, tsaoko 1 fennel 1 pinch of cinnamon 1 piece of salt, 2 pieces of cooking wine, appropriate amount of pepper 15 crystal sugar, 2 small peppers, 4 ginger 1 piece of rhizoma kaempferiae and 3 garlic.
[Practice] Wash pig's trotters, soak them in clear water for 2 hours, soak them in bleeding water, split them in half, chop one pig's trotters into three sections, slice ginger, throw it into the pot, boil it, pour a little cooking wine into the pig's trotters, remove the pig's trotters, and rinse them in cold water for later use.
2. Put the blanched pig's trotters into a stew pot, add more than half of the pot water, and add a proper amount of cooking wine, soy sauce, salt, crystal sugar, ginger, pepper, fennel, fragrant leaves, Amomum tsaoko, kaempferia kaempferia, pepper, star anise and cinnamon, boil with strong fire, marinate with medium and small fire for/kloc-0 hour, and the pig's trotters will be soft and rotten.
3. Then pour into the pot to stir fry and collect juice for later use. Put the pig's trotters in the air fryer basket.
4. Bake at 180℃ for 10 min, then turn over, sprinkle with sesame seeds and peppers and bake at 160℃ for another 5 min, chop the onion, coriander and peanuts, and finally sprinkle them on the roasted pig's trotters.
You can't be afraid of being too greasy if you use an air fryer to roast pig's trotters.
Tang Shengju reminds you that the trotters must not be cooked too badly, otherwise it will be difficult to roast.
2 I don't like to use soy sauce for roasted pig's trotters. One tastes bad and will be bitter, and the other is too heavily colored, which will turn black after roasting.
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[Materials] Pig's hand 1 000g, ginger 1 piece, sugar 1 tablespoon, 5 tablespoons of light soy sauce, a little garlic 1 piece, a little chicken powder, a proper amount of spiced powder, 5 tablespoons of rice wine, 2 tablespoons of fish sauce and onion1piece.
Spiced taste, stewing process, half an hour time-consuming, advanced difficulty
[Practice] Pig hands are cleaned and chopped, garlic is peeled and smashed, and ingredients are taken out.
2. Boil the water in the pot, add 2 tablespoons of salt, some ginger slices, and boil the fallen pig's hand over high heat 15 minutes. Pick up the pig's hand, soak it in cold water for a while and wash it. Drain the water with a filter.
3. Put the pig's hand in a larger basin, and add soy sauce, fish sauce, spiced powder, rice wine, pepper, sugar, chicken powder and garlic.
4. Stir evenly and marinate for 2 hours or half a day. Pick up the basin every half an hour and shake it, so as to taste it evenly. After the pig's hands are marinated, throw in the ginger pieces and pour them into the pressure cooker together with the juice.
Add half a bowl of water, (the electric pressure cooker won't evaporate water, so half a bowl of water will do. Remember to "press the cooking button" to start work.
6. The beep of the electric pressure cooker prompts the end of cooking, turn off the power, stew for 15 minutes, decompress and scoop up the pig's hand, sprinkle some chopped green onion and serve.
Tang Shengju reminds you that the pickling time is more than 2 hours or half a day. If you like to eat rotten pig hands, use the "pig hands or boiled beans" work button. Cook it with the cooking button. It's just crispy and boneless, and it's not greasy. If you use high-alcohol rice wine, you should reduce it relatively.
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