Pig's trotters are a common ingredient at Spring Festival family banquets, not only because pig trotters are delicious, but also because pig trotters have the meaning of "holding wealth". There is still a month to the Spring Festival, and recently the price of pork has risen again, but for the sake of good meaning, pig's trotters still have to be nibbled. In the past, every new year, the elderly in the family like to directly brine some pig trotters and pig elbows, the northeast winter does not need to put the refrigerator, directly in the snow pile outside the house, to the New Year to take it out to eat, now people prefer to eat fresh, today we share the most common method of pig trotters, braised pig trotters.
Braised pig's trotters to do delicious, not only soft rotten boneless, fragrant and flavorful, the color of the surface should be rosy and shiny, some people make the pig's trotters the color is very light or yellow and not oily, in fact, ignore several key steps, there are three main spices are sugar, curd milk and soy sauce, these three flavors are the key to ensure that the color of pig's trotters is dark, red and bright.
< h1 class= "pgc-h-arrow-right" > braised pig's trotters</h1>
【Ingredients】Pork trotters, star anise, fragrant leaves, cinnamon, tangerine peel, green onion and ginger, soy sauce, soy sauce, soy sauce, sugar, curd milk, cooking wine
【Operation step】Step 1: Pour some water into the pot and bring it to a boil, put some slices of ginger onion, then put the chopped pig's trotters into the water and blanch for about 5 minutes to remove the fishy smell on the surface. Blanch until the trotters are white, fish them out and put them in a dish of water for later.
Step 2: Mix a braised sauce, add 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, 1 piece of rose curd milk, mash with a spoon and stir well.
Step 3: Sauté the sugar color, pour half a bowl of sugar into the wok, add a little water to it, and fry over medium-low heat until the sugar melts.
Step 4: Then heat the sugar into a syrup, when the syrup becomes a large bubble, do not turn to prevent turning the sand.
Step 5: Slowly the syrup color gets darker and darker until the syrup turns reddish-brown.
Step 6: Pour the pig's trotters in, stir-fry quickly, let the syrup evenly wrap around the pig's trotters, fry until the surface of the trotters is bright in color, then pour the braised sauce into the pot, stir-fry, let the pig's trotters absorb part of the bottom flavor first.
Step 7: Add spices such as shallots and ginger and star anise leaves, then add water that has not passed the pig's trotters, you can also use beer, cover the pot and heat the soup.
Step 8: After the soup is boiled, pour the pig's trotters into the pressure cooker together with the soup, close the lid and close the exhaust valve, and simmer for half an hour.
Step 9: After the pig's trotters are stewed in a pressure cooker, then pour back into the wok, dry the soup on high heat, the pig's trotters must be stewed soft and rotten and then collect the soup, do not use the pressure cooker, ordinary woks stew for more than an hour to be soft and rotten.
Step 10: As the soup dries, the color of the pig's trotters will become more rosy and the taste will become more intense.
Pour the finished pig's trotters into the dish, drizzle with the remaining soup, sprinkle some green onions, and eat the pig's trotters while hot to make them softer.
【Tips】1, when frying sugar color, boiling syrup must not be turned, otherwise it is easy to turn the sand.
2, sugar-colored syrup boiled into a reddish brown color, the color is light and not colored, the color will be bitter.
3, with a pressure cooker to stew for half an hour, the pig's trotters can be soft rotten, if you use an ordinary pot to stew for more than an hour.
4, stew until the pig's trotters are soft and rotten and then collect the soup juice, the syrup plays a role in oil brightening in the process of collecting the soup, and the soy sauce and curd milk can not only assist in coloring, but also improve the taste.
I am a food author Cong Cong food light, I love life, good at making food, and like to summarize a variety of experience in making food and tips, whether it is Chinese food, Western food, baking, pastry, home cooking, etc., I will summarize some of their own experience to share with everyone, welcome to forward, like, collection, there are questions can be discussed together with the message below the article, thank you very much!