Today, we're going to talk about the dish of pig's trotters. Many people love its softness and flavor, but they always feel that there is a big gap between what they make at home and what they do in restaurants. In particular, the fishy smell that is difficult to get rid of is often a headache.
Don't worry, the two trotter recipes I'm going to share below are guaranteed to make you addicted, and they are not complicated to operate. Learn these two tricks, and you can also make pig's trotters your own specialty.
First of all, when choosing a trotter, the front hoof is your first choice. Why? Because the front hooves are not only meaty, but also the toes are evenly sized, which is easy to handle and cook. In addition, because the front hooves are often active, the meat quality is better, the muscles are full, and the taste is excellent.
The first step in processing the trotters is to burn them a little over the fire. This step is key, it helps to remove pig hair and sweat glands, effectively reducing the fishy odor. Next, soaking in water and washing are also very important. Not only do you have to remove impurities from the surface, but you also have to change the water several times until the water becomes clear.
The cutting skills that follow are also important. Cut a knife horizontally along the middle of the pig's trotter and find the joint to make the subsequent cooking more convenient. In addition, adding a small amount of white vinegar to soak can not only remove the fishiness, but also make the pig's trotters look fairer and the nutrients are easier to release.
The use of spices should not be overlooked during the cooking process. Traditional spices such as green onions, ginger, bay leaves, and cinnamon can add aroma to dishes and also help to remove the smell and flavor. Stir-frying sugar color is the key step to color the pig's trotters, rock sugar or white sugar can be, the key is to fry until the jujube red, so that the color of the pig's trotters is more attractive.
Next, we recommend two ways to make pig's trotters, both of which have their own merits, and the stewed pig's trotters are quite delicious.
The first one is cooked quickly in a pressure cooker to allow the pig's trotters to soften and absorb the flavor in a short time.
Material:
1.1-2 trotters (depending on the size of the pressure cooker).
2.2 green onions, cut into sections, 3 slices of ginger.
3.2 tablespoons cooking wine, soy sauce, oyster sauce, salt to taste.
4.A pinch of rock sugar or sugar.
5.1-2 pieces of tofu.
6.Spice packets (including bay leaves, cinnamon, star anise, cumin, angelica, hawthorn slices, etc.).
Method:
1.First, burn the trotters slightly on the fire to remove the hair and sweat glands, and then gently scrape off the burnt parts with a knife. After the pig's trotters are washed, soak them in cold water to remove the blood and change the water several times until the water is clear.
2.The trotters are cut horizontally and cut into sizes suitable for consumption.
3.Put the pig's trotters in cold water, add a few slices of ginger and a little cooking wine, bring to a boil over high heat and continue to cook for 2-3 minutes to remove blood and impurities. Rinse off with running water.
4.Put a small amount of oil in the pressure cooker, add rock sugar or sugar, and slowly fry over low heat until the sugar dissolves and turns red, being careful not to fry the paste.
5.Add the blanched trotters to the pressure cooker and stir-fry quickly to evenly coat the trotters with sugar. Add the green onion, ginger slices, cooking wine, soy sauce, oyster sauce and spice packets, and add enough water (over the pig's trotters).
6.Cover the pressure cooker, select meat mode or heat to high pressure on high heat, turn to low heat and continue to press for 30 minutes.
7.After releasing the pressure naturally, open the lid, add the tofu milk (mashed beforehand), and adjust the amount of salt. Turn on high heat to reduce the juice until the soup is thick and adjust to taste.
The second kind is slowly boiled in a casserole, adding lotus root and soybeans, which is nutritious, red and bright in color, soft and rotten, especially suitable for people who are weak.
Ingredients:
1.1-2 trotters (depending on the size of the casserole).
2.2 green onions, cut into sections, 3 slices of ginger.
3.2 tablespoons cooking wine, soy sauce to taste, salt to taste.
4.A pinch of rock sugar or sugar.
5.1-2 pieces of tofu.
6.Spice packets (including bay leaves, cinnamon, star anise, cumin, angelica, hawthorn slices, etc.).
7.1 section of lotus root, peeled and cut into pieces, soybeans, soaked in advance.
Method:
1.Similarly, first singe-hair, then thoroughly wash the pig's trotters, soak them in cold water to remove the blood, and change the water several times until the water is clear.
2.Cut the trotters into the right size for easy cooking and eating.
3.Put the pig's trotters in cold water, add a few slices of ginger and a little cooking wine, and continue to cook for 2-3 minutes after boiling over high heat to remove blood and impurities. Rinse off with running water.
4.Put the pig's trotters in a casserole, add enough water (no more than the trotters), then add the green onions, ginger slices and spice packets.
5.Place the casserole over low heat and simmer slowly. After boiling, skim off the foam and add an appropriate amount of cooking wine, soy sauce and rock sugar to taste.
6.After the pig's trotters have been simmered for about 1 hour, add the pre-soaked soybeans and lotus root cubes and continue to simmer.
7.The pig's trotters are stewed until soft and flavorful, and the lotus root and soybeans are also stewed, and salt is added to taste according to taste. If there is too much soup, turn on high heat to reduce the juice until thick.
8.Towards the end of the stew, add the mashed bean curd and a little bean curd juice to adjust the flavor and make the trotters more colorful and richer.
Have you learned both? Hurry up and collect it!