<h1 class="pgc-h-arrow-right" > spicy pork trotter method (with brine recipe and stir-frying method).</h1>
Spicy pig's trotter recipe 1, brine pig's trotter method: ingredients: pig's trotters two spices: 8 grams of cinnamon, 8 grams of star anise, 3 grams of fragrant leaves, 3 grams of white root, 2 grams of white nuts, 6 grams of grass fruits, 3 grams of cumin, 3 grams of peppercorns. Note: Soak the above spices in warm water for 10 minutes, drain them, put them in a spice bag and set aside. Vegetable ingredients: 50 grams of onion, 50 grams of celery, 50 grams of carrots, 20 grams of coriander. Seasoning: 90 grams of cooking wine, 55 grams of soy sauce, 20 grams of straw mushroom soy sauce, 50 grams of dried chili peppers, 40 grams of flower peppers, 33 grams of chicken powder, 80 grams of rock sugar, 28 grams of salt, 5 grams of fresh millet spicy, 3 grams of pepper noodles. Detailed production process: 1, first the pig's trotters with an airbrush or gas stove grilled again, soaked in water, washed with a steel ball, set aside. 2, put the clean pig's trotters into the pot and add an appropriate amount of water to submerge, then add an appropriate amount of green onion, ginger slices, cooking wine blanched, after boiling on high heat, skim off the foam, blanch the water for 5 minutes, take out, take out and rinse. spare. 3, add an appropriate amount of water to the pot (about 3000 grams, can submerge the pig's trotters) water to boil, add spice packets and onions 50 grams, celery 50 grams, carrots 50 grams, coriander 20 grams,
Add 50 grams of soy sauce, 80 grams of cooking wine, 80 grams of rock sugar, 20 grams of dark soy sauce, 30 grams of chicken powder, 25 grams of salt, boil again, put in the blanched pig's trotters on high heat for 20 minutes, then turn to medium heat for about 50 minutes, fish out, let cool, set aside.
Second, spicy pig's trotter stir-frying method: 1, put the pig's trotters cold and cut into pieces, pat a little dry starch, and then add 70% of the hot oil in the pan to fry for about 5 minutes (fried to the outside crisp, golden brown) can be fished out, and then 40 grams of flower pepper, fry in the pan for 10 seconds and then fish out, set aside. 2. Sauce: Put 10 grams of cooking wine, 5 grams of soy sauce, 3 grams of refined salt, 3 grams of chicken powder into a bowl and mix well, set aside. 3: Add an appropriate amount of vegetable oil to the wok, add 50 grams of dried chili peppers, 5 grams of fresh millet spicy, stir-fry out the aroma, add the fried pork hands, add the fried flower pepper 40 grams, pepper noodles 3 grams and the sauce on medium heat and continue to sauté for 1 minute to get out of the pot.
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