Share 5 delicious ways to make pork trotters.
1. Braised pig's trotters.
Steps:1Choose fresh trotters with bones and fascia for a better taste.
2.Pig's trotters need to be soaked in cold water and then blanched in boiling water to remove blood and dirt.
3.The cooking time should be enough to make the meat more tender and the pig's trotters flavorful. It usually takes about 2-3 hours to simmer or use a pressure cooker to shorten the cooking time.
4.When cooking, different seasonings can be added according to personal taste, such as ginger, green onion, star anise, cinnamon, bean paste, etc.
5.During the simmering process, you need to master the heat and avoid too much or too little water.
6.Finally, you need to add salt, sugar, soy sauce and other seasonings to make the pig's trotters flavorful.
Notes:1Pig's trotters can be cut into small pieces by merchants, and their knives are better than ours.
2.The small hairs on the pig skin do not affect the food, but it will affect the appearance, and it can be easily cleaned by holding it on the fire with a clip.
3.The seasoning can be adjusted according to the taste, adding some rock sugar can make the skin brighter, and adding some dried chili pepper to stimulate the appetite.
4.The pig's trotters must be easily pierced through the chopsticks before they come out of the pot, so that they can be gnawed after cooling.
2. Pork knuckle ginger.
Steps:1Boil the eggs for 15 minutes, remove from the cold water and peel the shells and set aside.
2.Wash the ginger, peel it, cut it into pieces, and pat it off.
3.Ginger boils for 20 minutes, then pour out the water and sauté until dry.
4.Put the eggs and ginger in a pot and pour in 1500ml of glutinous rice sweet vinegar.
5.Once the heat is boiling, reduce the heat to medium-low and simmer for 1 hour.
6.Remove the pig's feet, wash them, cut them into pieces, blanch them in a pot under cold water, skim off the foam, remove them and wash them.
7.Add the pig's feet.
8.Continue to simmer over medium-low heat for 1 hour.
9.Finally, sprinkle 3g of salt to enhance the flavor, and the delicious pork knuckle ginger can be out of the pot.
The precautions are as follows:
1.After the eggs are cooked, they should be boiled in cold water, so that they are not easy to break when peeling.
2.Old ginger should be boiled in boiling water first, and then dried, which can better remove the jerky taste of ginger and improve the taste.
3.The amount of sweet vinegar added should be sufficient to ensure the taste and quality of the pork knuckle ginger.
4.Pay attention to the control of heat during cooking to avoid burning or overcooking.
5.The amount of salt and sugar can be adjusted according to personal taste.
3. Spicy pig's trotters.
Steps:1Pig's trotters are finely haired, soaked, and watered.
2.Marination: Stir-fry the spices in hot oil, add marinade to the water at the end of the pig's trotters, season with soy sauce and oyster sauce, put in the pig's knuckles, and start marinating the pig's trotters.
3.Ice pork knuckles: Remove from the pot (now it's fragrant braised pork knuckles, you can nibble directly), put them in ice water prepared in advance (the more ice the better), cool and remove them.
4.Seasoning: hot oil, fried peanuts, green onion ginger, stir-fry (peppercorns, peppers, cumin, sesame), hot oil and pepper powder to taste.
5.Mix the finished product: Mix the two, stirring hard to absorb the flavor, adding spicy according to personal taste.
Notes:1Pig's trotters need to be cleaned before cooking, dehaired, soaked, and watered to remove blood and impurities.
2.When marinating, you need to add the right amount of spices and seasonings, which can be adjusted according to personal taste.
3.After the pig's trotters are marinated, they can be cooled in ice water, which can make the pig's trotters more elastic and refreshing.
4.In the final step, you can increase or decrease the amount of chili pepper and Sichuan pepper according to your personal taste to achieve your preferred texture.
Fourth, soybean stewed pig's trotters.
Steps:1Ingredients: pork trotters, soybeans, green onions, ginger, star anise, cinnamon, bay leaves, dried chilies, rock sugar, cooking wine, light soy sauce, dark soy sauce, oyster sauce, salt.
2.After the pig's trotters are cut into pieces, put them in a pot and add water to cover the pig's trotters, add cooking wine and ginger slices, and cook until the pig's trotters are cooked through.
3.Remove the boiled pig's trotters and rinse them with cold water to remove residual hair and impurities.
4.Put the pig's trotters in a pot, add the ginger slices and green onions, and stir-fry until the surface is slightly browned.
5.Add cooking wine, light soy sauce, dark soy sauce, oyster sauce and rock sugar and stir-fry evenly.
6.Add star anise, cinnamon, bay leaves, and dried chili peppers and stir-fry evenly.
7.Add the soaked soybeans and stir-fry evenly.
8.Pour in hot water to cover the ingredients, bring to a boil over high heat, then turn to low heat and simmer for 1-2 hours until the pig's trotters are soft and flavorful, and the soup is rich.
9.Finally, add an appropriate amount of salt to taste and stir-fry evenly.
Notes:1Pig's trotters should be dehaired and cleaned first to improve taste and hygiene.
2.Soybeans need to be soaked well in advance to shorten the simmering time and maintain the taste.
3.Pay attention to the heat during the simmering process and avoid burning or overcooking.
4.Adding an appropriate amount of rock sugar can make the soup brighter and richer in taste.
5.Finally, pay attention to the amount of salt when adding to taste, so as not to be too salty and affect the taste.
Fifth, the white cloud pig hand.
Steps:1Ingredients: pork knuckles, white vinegar, rock sugar, salt, cooking wine, ginger, green onions, star anise, cinnamon, bay leaves.
2.Wash the pork knuckles, put them in a pot and add water to cover the pork knuckles, add cooking wine and ginger slices, and cook until the pork knuckles are cooked through.
3.Remove the boiled pork knuckle and rinse it with cold water to remove any remaining hair and impurities.
4.Cut the pork knuckle into small pieces and soak in ice water for 20 minutes to remove the blood and smell.
5.Mix the white vinegar and rock sugar in a ratio of 2:1 and soak in the pork knuckle until the flavor is absorbed.
6.Remove the soaked pork knuckles, drain the water and put them on a plate, and sprinkle with chopped green onions.
Notes:1Pork knuckles should be selected fresh, with delicate meat and no hard lumps.
2.When boiling pork knuckles, they should be boiled in cold water, so that the cooked pork knuckles are more tender.
3.You can add some of your favorite vegetables or spices during the cooking process to increase the taste and nutrition.
4.It is also very important to control the heat and time, and the pork knuckle should be stewed until soft and flavorful, but not overstewed.