[How to make trotters and ingredients]_How to make_How to make
The pig’s trotters are actually more common in brine. There are more aunts in the pig’s trotters, but by using the halogens, you can contact the fatty texture in a small amount and promote the meatThe fragrance comes out.
When making braised pork trotters, it is necessary to pay attention to the proportion of aniseed ingredients, because this combination of ingredients has a great influence on the taste of braised trotters.
Braised trotters are traditional and classic cooked meat products. Trotters are rich in nutrition, contain a variety of collagens, and are often eaten. They have health benefits for the human body and anti-aging.
Coupled with its excellent palatability and unique flavor, it is loved by everyone.
After the protein in the trotters is decomposed, the content of 11 kinds of amino acids such as cystine and arginine is comparable to that of bear’s paw.
Seasoning wine, ginger slices, shallots, pepper, star anise, pepper, garlic cloves, salt, raw soy sauce, old soy sauce.
Go to the vegetable market and buy some small pig trotters. After buying, explain to the seller that the pig trotters are cut into pieces and washed home with water.
Put it in boiling water and remove it.
After flying the water, rinse the trotters with cold water and keep them dry.
Put the trotters into the pot when ready, add water to cook the trotters.
Put some amount of cooking wine, ginger slices, spring onions, some peppercorns, 2 anise stars, and let it simmer slowly.
Pick up the stewed trotters from the dry water and put them in the broth of stewed trotters.
Pour oil in wok, add pepper, ginger slices, garlic cloves, stir-fry in trotters, add salt, raw soy sauce, old soy sauce (slightly more), and continue frying.
Add the remaining broth of stewed pork trotters to the pot in portions, and continue to stir fry, add the lid, and simmer over low heat.
This operation is performed twice, until the soup is completely used up, and the trotters are completely stewed and rotten, and then the chicken essence is transferred into the dish, and the dish can be loaded.
500g of raw trotters with soy sauce, 2 potatoes, 30ml of soy sauce, 6 dried peppers, 15 peppercorns, 4 fragrant leaves, 1 star anise, 6 sugar candies, 30ml old soy, 1 ginger, 5Tablets, cooking wine 30ml, salt 5g.
Wash the potatoes and cut into hob pieces.
Add slightly more oil than usual stir-fry to the pan and burn to 30% heat. Keep the medium and low heat and put the dried peppers.
Then put in rock sugar and stir-fry, pour into the washed trotters and stir-fry.
After the trotters began to color, continue to stir fry over medium and low heat.
Then add cooking wine and stir-fry until the trotters become brown-red, and then put onion, ginger, fragrant leaves and star anise.
Pour boiling water over 2/3 of the trotters, and boil the soup over high heat.
Remove the surface layer of foam, then add soy sauce and cover with medium heat for half an hour until chopsticks can easily pierce through the trotters.
Add the chopped potato pieces and continue to simmer for 10 minutes until the potatoes are crunchy.
Finally, you can add an appropriate amount of salt according to your taste.