2 trotters

Onion 4 section

Octagonal 3

20 Chinese prickly ash

20 ml soy sauce

20 ml soy sauce

30 ml of white wine

5 crystal sugar tablets

A little salt

4 slices of ginger

An Zi's mother's sauce trotters?

Burn pig's trotters with fire, soak them in warm water for a while, scrape them clean and wash them.

Put the chopped pig's trotters into the pot, pour cold water, boil over fire, and remove blood foam and blood.

Take out the trotters, put about 3kg of clean water into the pot twice, boil the water with strong fire, put the trotters in, skim off the floating foam when the soup is boiling, and cook for about an hour to take out the trotters.

Replace it with a casserole, put the trotters evenly in the pot, pour in the original soup, and add refined salt, soy sauce, green onions, ginger slices, aniseed, pepper, white wine and crystal sugar.

Boil for 3-5 minutes, then turn to low heat, cover and stew for one hour. An hour later, depending on the situation of the soup, there is more soup, so you can start a fire and thicken the soup.

Done, out of the pot

Tips

The pig's trotters are low in fat, and they look not only bright and red, but also very elastic to eat. The taste is naturally meaningless, fragrant but not greasy, waxy but not rotten, the pig's skin is slippery, and it melts in the mouth and remains fragrant in the mouth.

1, remove the residual pig hair with tweezers, and finally cut the clean pig's trotters with a cross knife.

2, the trotters are blanched in cold water, mainly to let the blood in the trotters flow out, and then to make the skin on the trotters tight.

3. Boil the water in cold water, and skim off the floating foam from time to time.

4. If you want this pig's trotters to have a strong sauce flavor, you should first deodorize them. White wine is used to deodorize them. Don't forget to put it.