Braised beef trotters is a traditional Chinese home-cooked dish, and it is prepared as follows: Ingredients:- Beef trotters: 2 pieces- Ginger slices: appropriate amount- Green onion segments: appropriate amount- Cooking wine: appropriate amount- Light soy sauce: appropriate amount- Dark soy sauce: appropriate amount- Rock sugar: appropriate amount- Water: appropriate amount- Salt: appropriate amount- Cooking oil: appropriate amountSteps: 1The trotters are first boiled in water to remove the fishy smell and cut into pieces for later use. 2.Add an appropriate amount of cooking oil to the hot pan, and when the oil temperature is 7 hot, fry the beef trotters until golden brown on both sides. 3.Remove the beef trotters, leave the bottom oil in the pot, add ginger slices and green onions and fry until the fragrance comes out. 4.Add an appropriate amount of cooking wine and cook to remove the fishy smell. 5.Add the fried beef trotters, add an appropriate amount of light soy sauce and dark soy sauce and cook evenly. 6.Add an appropriate amount of rock sugar and stir-fry until the rock sugar melts. 7.Add enough water, a little more, bring to a boil and simmer over low heat. 8.Simmer for about 40 minutes until the trotters are soft, add salt to taste and simmer for a while. The stewed beef trotters take a relatively long time, and the stew time can be slightly adjusted according to the personal taste to make the beef trotters more soft and flavorful. When serving, you can sprinkle some chopped green onions as a garnish.
Braised beef trotters are a delicious and nutritious home-cooked dish. Cow hooves are rich in collagen, which has the effect of beautifying the skin, strengthening muscles and bones. The following is a detailed introduction and precautions for the home-cooked practice of braised beef trotters:
1. Required Materials:
Ingredients: 1 cow trotters.
Seasoning: Appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of rock sugar, appropriate amount of ginger slices, appropriate amount of green onion, appropriate amount of star anise, appropriate amount of bay leaves, appropriate amount of dried chili pepper, appropriate amount of salt, appropriate amount of water.
Second, the production steps:
Hoof Handling: The hooves are cleaned, stray hair and toenails are removed, and then cut into small pieces. Blanch in boiling water to remove blood and impurities. Blanch and rinse with water for later use.
Boiling the trotters: Put the processed trotters in a pot, add enough water, boil over high heat and skim off the foam. Add an appropriate amount of cooking wine, ginger slices and green onions, turn to low heat and simmer for 15-2 hours until the trotters are crispy.
Stir-fry the sugar: Heat the oil in another pot, add an appropriate amount of rock sugar, slowly fry over low heat until it melts, the sugar turns red, then add an appropriate amount of light soy sauce and dark soy sauce, stir well.
Braised beef trotters: Remove the stewed beef trotters and put them in the fried sugar color and cook for a while to evenly color the meat. Add an appropriate amount of water, boil again, turn to low heat and continue to simmer for 30-40 minutes, so that the beef trotters can fully absorb the fragrance of the soup.
Seasoning and juicing: Add an appropriate amount of salt to taste according to personal taste, and simmer for a while to allow the salt to fully penetrate the meat. Finally, reduce the juice until the soup is thick.
Remove from the pot and serve: Remove the braised beef trotters and serve on a plate, sprinkle with chopped green onions as a garnish. A delicious dish of braised beef trotters is ready.
3. Precautions:
Hoof handling: When handling hooves, it is necessary to carefully remove stray hair and toenails, otherwise the taste will be affected. When blanching, remove blood and impurities to keep the soup clear and tasteful.
Stewing heat: When stewing beef trotters, you should master the heat, first boil over high heat to skim off the foam, and then slowly simmer over low heat until crispy. This ensures that the nutrients of the trotters are not lost, and at the same time makes the meat more tender and tasty.
Stir-fry the sugar: When stir-frying the sugar, it should be slowly stir-fried over low heat, and the sugar can be added to the light soy sauce and dark soy sauce after it dissolves and turns red. Be careful not to fry the caramel color, so as not to affect the taste and color of the dish.
Juice collection skills: When collecting juice, you should master the heat to avoid the soup drying up too quickly. Slowly reduce the juice over low heat until the soup is thick. Be careful not to make the soup too viscous, so as not to affect the taste and aesthetics.
Preservation and eating: Braised beef trotters should be eaten in time after they are ready, and avoid long-term storage. To preserve leftover dishes, store them in an airtight container in the refrigerator and consume within 2-3 days.
By following the steps above, you can easily make a delicious braised beef trotters. I wish you to stay healthy and beautiful while enjoying your food!