blanch pig's trotters, pluck them clean, and control the water to dry for later use. I bought cold meat at the counter, with little wool. 3. stir-fry the sugar color. Put the oil in the pot, put the crystal sugar in it, and stir it until it melts. Don't move. The smallest fire, until it bubbles. 4. Pour the pig's trotters and stir-fry evenly. Figure 4 has been evenly colored. For insurance, you can stir-fry for a while on medium heat. The more you stir, the heavier the color. 5. Add spices, stir-fry the fragrance, first put cooking wine, pour it along the pot ring, then add soy sauce, spiced powder and stir well. 6. Turn the cooker, the rice cooker I use, and stew for one and a half hours to two hours. When the stew lasted for an hour, I seasoned it with salt. I put a teaspoon of salt in it. 7. Turn to the wok, which is the kind of wok that can turn over frequently. The non-stick wok will not change the color of the meat, and the iron pot may cause the soup to be a little black. 8. Collect the juice from the fire until the soup is rich and put some monosodium glutamate. Because I want to keep it in cold storage, the juice is not completely collected, depending on my personal preference!

Tips on braised pig's trotters

Secrets of making bright and attractive braised dishes:

1. When you want to fry the sugar color, the sugar color doesn't need to be as red as caramel, in fact, as I said, it is easier to master, that is, the color is all brown, there is no white crystal sugar, and then when you start to bubble, you can pour it. At this time, you have five seconds to judge. Will not suffer.

2. Delicious meat and vegetables are not obtained by opportunism, but must be simmered slowly. I find that rice cookers are all very good! Then be sure to collect the juice.

3. Last time, a children's shoe said that the stew was always hard. I asked her how long it had been stewed. She said it was half an hour ... one and a half to two hours. It was neither soft nor hard. It happened that some people like to eat soft and rotten meat like paste, but I don't like it. I like to chew the meat with a little strength.

4, add salt, don't add it at the beginning, as the meat will be old and hard, and mix water with boiling water, whether it is boiling water or hot water. Never pour cold water. Cold water tends to smell fishy.

5. As for spices, grass fruits, fragrant leaves, and stewed meat are essential. There are all kinds of dry goods in supermarkets or vegetable markets. Store them at home, and stewed meat will be fragrant, which is especially delicious. The addition of pepper is also a bright spot.