How to stew pork trotters to be delicious? This pork trotter stew with potatoes stewed out of the taste of childhood home!
In the past, in addition to the bacon, there were no fresh and good ingredients at home. However, the New Year is also very lively, every household bakes the pig's head, the roasted pig's foot, the roasting is so loud that you can smell the aroma of bacon from afar. These two ingredients alone can make a big table dish. In particular, the pork trotter meat is soft and non-greasy, and the more you nibble, the more fragrant it is, and it has almost become the best dish for the New Year. In the past, the most stewed pork trotters in the countryside were potatoes, radishes, vermicelli and kelp, especially the stewed potatoes with pig's trotters, which still remember the special aroma.
This year's epidemic did not return to my hometown for the New Year, it is also a blessing, the 80-year-old father specially sent me pickled rural pig feet. Here I would like to explain in particular that my father was very careful, worried that I did not have the tools to cut, burned the pig's feet and then brushed them clean, sawn them into small pieces with a saw, and said that it was convenient for us to cook, which really touched us.
Wax pig's trotters are generally pickled salty, if pickled, often the bones are not flavored, easy to break, the shelf life is not long. In addition, the pig's trotters are generally dried before they are delicious, so our traditional approach is that the first step is to put the pig's trotters on the charcoal fire, burn the feet and the surface paste, and burn the surface of the pig hair, so that the stewed meat skin is soft and sticky, and the taste is good. The second step is to put the skin in cool water after burning the paste, and it is best to soak it overnight and then brush it clean, so that the stew will not be too salty. Be careful not to soak in hot water, otherwise the meat will stink.
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This wax pig's foot is not smoked, I don't like to eat that kind of smoked, smoked no matter how long it is stewed, the skin of the meat is hard, not soft and sticky, and the taste is not good. The bacon in the stew is still delicious in this air-dried pork trotter. Wash and cut into small pieces of the right size.
We had better blanch the bacon, so that the saltiness of the meat is not so heavy, and the soup is clearer and the taste is better. Generally, the water is boiled and boiled for about 5 minutes. After blanching, remove and wash it three or four times with clean water. The hala and salt flavor of the bacon are much lighter.
In addition, the stewed pork trotters should be added with more water, so that the soup is not salty. Add slices of ginger and green onion, or add some peppercorns to add flavor. Bring to a boil over high heat, then simmer slowly for about 1.5 hours.
The best side dish of stewed pork trotters is potatoes and white radish, both of which can absorb oil and salt so that the soup is not very salty, especially the potatoes are soft and delicious, and the taste is good. In addition, when the trotters are cooked, add potatoes and simmer for about 15 minutes to get out of the pot.
After stewing, put an appropriate amount of chicken essence or monosodium glutamate, and add chopped chives.
New Year's home has not eaten bacon, not only the wax pig's trotters, pork belly and pork ribs can be paired with potato stew soup, are good farmhouse dishes, soup good meat aroma, potatoes soft glutinous, really relieved.
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