Home-cooked braised pig's trotters, full of collagen, women should eat often, more youthful
"The pig's hand is delicious and tempting, and the color is brighter and more delicate to taste, if you ask where is the cooking method? Old water sauce with rock sugar. Seventy percent of the martial fire was broken, and the flame was simmered for three minutes. The five ingredients are even more delicious, and the first incense in the hundred family banquets. "This is a small poem about pig's trotters seen in a certain food diary. From this little poem, you can see how fragrant the food of pig's trotters is, for me, pig's trotters are varied, how to eat them are delicious!
What I want to teach you today is the most conventional practice of pig trotters, that is, braised pig trotters. Speaking of braised pig's trotters, many places have different names, such as some places called rock sugar pig hands, and some places are called braised pig's trotters, which are often called bladder hooves in the northeast. The braised pig's trotters are bright in color and oil, and the taste is delicious, the pig's trotters are soft and rotten, and the bite is full of happiness!
【Dish name:】Braised pork trotters
【Preparation materials:】A pig's trotter, a small section of ginger, star anise, fragrant leaves, dried pepper to taste, a little sugar, cooking oil, dark soy sauce, soy sauce.
【Production steps:】
Step 1: After the fresh pig's trotters bought from the market are handled by the boss, take it home and clean it, chop it into small pieces, or directly let the boss chop it into small pieces. Clean pig trotters need to be blanched in advance, which can remove the fishy smell of pork. Directly under the cold water, and then wait until the water is boiled to see a layer of blood foam being boiled out, which needs to be quickly skimmed.
Step 2: Brush the pan, pour oil into the pan, and crush the prepared rock sugar into crushed rock sugar. Pour the crushed rock sugar into the pot, turn on the minimum heat to continue melting the rock sugar, and keep turning the pot until the rock sugar is all melted, and slowly you can see that the rock sugar in the pot begins to turn tan, accompanied by small bubbles. At this time, you can prepare to go down into the pig's trotters.
Step 3: Drain the blanched pig's trotters, put them into a pot and stir-fry so that each piece of pig's trotters is evenly dipped in syrup and becomes caramel-colored. Then put the sliced ginger and a bunch of spices into the pot and continue to stir-fry until the flavor of the seasoning is brought out.
Step 4: Add an appropriate amount of cooking wine along the edge of the pot and continue stir-frying. Stir-fry over high heat, because if it is stir-fried over low heat, the wine flavor of cooking wine cannot be volatilized, and the final product will have a smell of wine, which some people cannot accept. Then put in the order of the appropriate amount of old soy sauce and the appropriate amount of soy sauce.
Step 5: Stir-fry evenly and then pour boiling water into the pot, and the amount of water should completely exceed the pig's trotters. Next, cover the pot and bring to a boil over high heat, then turn to medium heat and simmer for 40 minutes. Open the lid 10 minutes before turning off the heat to taste, and if it is light, add salt to taste. If it is salty, remember to add boiling water and continue to cook for 10 minutes until the soup is thick.
Step 6, the viscous soup you see is the pig's trotter full of collagen, although the fat content is a lot, but the same, its nutritional composition is not to be underestimated. Follow the steps above and you'll get a shiny, and bite into a soft, sticky braised pork trotter!
【Production Essentials and Tips:】
1, many small partners do not like the step of boiling water, feel more troublesome. However, I would say that when making a dish of stewed meat, if you do not blanch the ingredients, then the dish becomes very fishy. Especially pig trotters, a large part of them are pig skin, the fishy taste will be greater, so simple soaking water can not play a good fishy effect, and soaking time too long will also affect the taste of pork.
2, if the sugar color will not be fried, you can directly replace it with dark soy sauce, and put a few grains of rock sugar to improve the color when stewing.