Pork trotters, a traditional ingredient, are loved for their rich collagen and unique taste. Among the many practices, stewed pork trotters in sauce have become frequent guests at the table due to their rich sauce aroma and soft and glutinous taste. Different from the complicated method of braised pork knuckles, braised pork trotters in sauce pay more attention to highlighting the original flavor of the ingredients, so that every bite is full of aftertaste. Let's learn about this delicious minimalist version of braised pig's trotters in sauce.
First, you need to prepare a fresh pig's trotter. In a pot under cold water, add cooking wine and ginger slices, boil out the foam, remove it, and rinse it with water. This step is to remove the fishy smell and impurities of the pig's trotters and ensure the purity of the taste in the subsequent cooking.
Next, you need to heat the pan, add the right amount of oil, and then add rock sugar and fry the sugar. Stir-frying sugar is the finishing touch of this dish, and be sure to stir-fry constantly to prevent sugar burning. When the sugar is completely melted and takes on a beautiful amber color, add the processed trotters and stir-fry quickly so that each piece of the trotters is evenly coated with sugar.
Then, add ginger, garlic, bay leaves, star anise, chili pepper and other seasonings, and continue to stir-fry until fragrant. Pour in the dark soy sauce to color, then add the light soy sauce and cooking wine and continue to stir-fry for another minute. At this time, add soybean paste and green onion knots, stir-fry well, and pour in boiling water to soak over the pig's trotters.
This step is key to high-pressure cooking. Pour the ingredients into the pressure cooker and blow on high heat for 10 minutes, then switch to medium heat for 10 minutes. After turning off the heat, let it simmer in the pan for 10 minutes if you are not in a hurry, so that it can add more flavor.
The last step is to collect the juice. Remove the pig's trotters and put them in a casserole, and use a strainer to strain the seasoning out, leaving only the soup. Turn on high heat to reduce the juice until the soup is thick.