Chestnuts have the title of "king of dried fruits". Chestnuts are rich in nutrition and have the effects of strengthening the spleen, nourishing the stomach, tonifying the kidney and strengthening the bones. There are many ways to eat chestnuts, such as boiling, steaming, sugar frying and frying. Stewed pig's trotters with chestnuts cooked at home on weekends is not only a delicious dish, but also the medicinal components of the two foods complement each other, which can play a variety of roles such as tonifying kidney and stomach, nourishing yin and nourishing blood, resisting aging and prolonging life, and is a good tonic.
Today, I will share a common practice of "stewed pig's trotters with chestnuts", and my favorite friends should learn it quickly.
Stewed trotters with chestnuts
1. First, let's prepare the ingredients, a pig's trotter, break it in the middle and chop it into small pieces. If you don't have a machete at home, you can go to the market and let the merchants handle it.
A bag of peeled chestnuts, unpacked and poured into a basin for later use.
2. Cut the green onion, slice the ginger, two pieces of star anise, a handful of dried red pepper, a piece of cinnamon, a few pieces of fragrant leaves and a piece of Amomum tsaoko.
Prepare a small pot and pour in one spoonful of Chili sauce and three spoonfuls of seafood sauce for later use.
3. ingredients are ready. Let's blanch the trotters first, add water to the pot, put the chopped trotters in cold water, and then put them in cold water, so as to avoid premature coagulation of blood in the trotters. Turn on the fire, boil the water, and remove the floating foam on the side of the pot. After the water is boiled, boil it for 5 minutes, take out the trotters and rinse them with cold water.
Next, let's cook the sugar color, add a spoonful of water to the pot, pour a tablespoon of sugar and keep stirring. After the sugar melts, it begins to bubble and the sugar juice becomes sticky.
At this time, turn on a small fire and keep stirring the sugar juice. When the light color becomes dark brown and the big bubbles become small bubbles, add water. After smoking, the temperature drops and bubbles disappear. At this time, the sugar color has been cooked successfully, and it is reserved for it.
5. Next, start cooking, burn oil in the pot, pour in onion, ginger and other aniseed, turn on a small fire, slowly stir-fry the aroma of aniseed, and pour in the pig's trotters for a while.
6. Pour in the freshly prepared Chili sauce and seafood sauce, stir well, stir fry the Chili sauce in red oil, pour in cooking wine to reduce the fishy smell, turn it over a few times, pour in clear water, then pour in sugar, soy sauce, add salt and pepper, boil water over high heat, cover and cook for 60 minutes on low heat. If you use a pressure cooker, you can use a pressure cooker.
7. When cooking for 50 minutes, pick out the big residue in the pot.
Rinse chestnuts with water, pour into the pot, cover the pot, and simmer for 10 minutes.
8. 10 minutes later, turn on the fire to collect the soup. When the soup becomes sticky, you can take it out of the pot and put it on a plate.