Among the many cuisines, the pig's trotter is undoubtedly a classic dish that will be remembered endlessly, and it has always been loved by us for its rich collagen and unique taste. However, it is not always easy to stew pig's trotters to be fat but not greasy, soft and boneless, and in addition to proper cooking skills, the choice of spices is also crucial. Next, I will share with you the four major spices that must be put when stewing pig's trotters
The first one is the grass cardamom
Grass cardamom, the seed of the ginger family, plays an important role in stewed pig's trotters.
When stewing pig's trotters, the addition of grass can enhance the aroma of the pig's trotters, making the stewed pig's trotters full of aroma, and at the same time, the grass cardamom also has a certain fishy effect, which can neutralize the fishy smell of the pig's trotters themselves, making the whole dish more delicious and delicious.
In addition, the grass nut also helps to enhance the taste of the pig's trotters. In the stewing process, the grass can promote the separation of pork trotters and flesh, and achieve the effect of fat but not greasy, soft and rotten bones, which is very important for pig trotters.
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The second is tangerine peel
Tangerine peel, everyone is familiar with it, it is made of citrus peel after drying treatment, in the stewed pig's trotters, the value of tangerine peel can not be underestimated.
Tangerine peel has a unique fruity aroma, and when stewing pig's trotters, the addition of tangerine peel can add a touch of fresh fruity aroma to the dish, making the flavor of the whole dish more colorful.
In addition to adding flavor, tangerine peel also helps to relieve greasyness. Although the pig's trotters are delicious, they tend to feel greasy due to their high fat content, and the addition of tangerine peel can neutralize this greasy feeling, making the stewed pig's trotters more refreshing and delicious.
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The third is Angelica dahurica
Angelica angelica is a common Chinese medicinal herb and an indispensable spice in traditional Chinese cooking. It has a white appearance and has a unique aroma and medicinal aroma. When stewing pig's trotters, the addition of angelica can bring a fresh aroma to the dish and effectively remove the fishy smell of the pig's trotters.
The volatile oils and a variety of active ingredients in Angelica angelica can interact with the collagen and fat in the pig's trotters, making the stewed pig's trotters more delicious, fatty but not greasy. Therefore, adding Angelica dahurica to stewed pig's trotters can enhance the taste and flavor of pig's trotters.
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The fourth is cumin
Cumin, a spice with a unique aroma, is the seed of fennel seedlings.
In stewed pig's trotters, the role of cumin can not be ignored, it mainly plays the role of fragrance, in the stewed pig's trotters, cumin can enhance the overall aroma of pig's trotters, making it more attractive; At the same time, cumin also has a certain flavoring effect, which can make the taste of pig's trotters more balanced and harmonious.
To sum up, it is not difficult to stew a pot of fat but not greasy, soft and deboned pig's trotters. It can be achieved with proper cooking skills and clever use of the four major spices of cardamom, tangerine peel, angelica and cumin.
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These four spices play an indispensable role in stewed pork trotters, not only enhancing the aroma and flavor of the dish, but also removing the smell and degreasing and promoting the separation of flesh and bones. So, when stewing pig's trotters, try the combination of these four spices.
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