Chinese New Year's Eve rice hard vegetables braised hooves, simple 3 steps, stewed soft glutinous bones, eating meat is really enjoyable

Today I will share with you a braised hoof method, braised may be the most classic practice, braised after the hoof soft and glutinous, fat but not greasy melt in the mouth, this time braised hoof is not placed in the casserole slowly stewed, because the hoof is relatively large, stewing is more time-consuming, Chinese New Year's Eve rice itself takes a long time, if it takes half a day to stew the hoof will be more troublesome, so choose an electric pressure cooker, more time-saving and labor-saving, and the electric pressure has a heat preservation function, can be stewed in advance in the pot to keep warm, you can add more flavor, you can try it if you like it!

[Raw materials] 3 catties of hoof, ginger, green onion, cooking wine, light soy sauce, dark soy sauce, rock sugar, dried chili, star anise, bay leaves, Sichuan pepper, cumin, cinnamon;

【How to make braised hooves】

1. Prepare a big hoof first, I bought it from the supermarket, this hoof weighs 3 pounds, when I bought it back, it has been processed relatively cleanly, the pig hair on the surface has been shaved very clean, if it is not clean, you can put it in an iron pot or fire to burn it, after branding, put the yellow part of the surface in warm water to clean it, and clean it to proceed to the next step;

2. Blanch the washed hoof, boil it in a pot under cold water, add ginger slices, green onions, and cooking wine to remove the fishy, boil over high heat, skim off the surface foam after boiling, and continue to cook for about 5 minutes, boil out the blood water in the hoof, which can be very fishy, and blanching is the first step for the braised hoof to be delicious;

3. Stir-fry a sugar color in another pot, add cooking oil and an appropriate amount of rock sugar to the pot, boil the rock sugar over low heat, boil it until it becomes jujube red, put it into the hoof, turn it over after one side is colored, and let the other side also color, the sugar color is the second step of the braised hoof is delicious;

4. Add an appropriate amount of hot water after the pig's trotters, the water should not pass the hoof, start seasoning, the spices are relatively simple, 1 large piece of ginger, 3 dried chili peppers, 1 star anise, 2 bay leaves, 2g of peppercorns, 2g of cumin, and half a small piece of cinnamon, put the prepared spices in, do not put the dry peppers if you don't like to eat spicy, add an appropriate amount of light soy sauce, a little dark soy sauce, stir well, boil over high heat after the taste is adjusted, and then skim off the foam if there is foam on the surface;

5. Pour the boiled hoof soup into the electric pressure cooker, press a key with a relatively high pressure, if there is no electric pressure cooker, you can use a pressure cooker, press for about 40 minutes, if the electric pressure cooker and the pressure cooker are not available, put it in the pot to stew, after boiling over high heat, turn to low heat and simmer for 2 hours, stew the hoof until soft and rotten, you can turn off the fire, and the pressure cooker stew the hoof until soft and rotten is the third step of the braised hoof is delicious;

6. Put the stewed hoof out of the pot and put it on the plate, then put some soup out and boil it in the pot, thicken the soup, or add some water starch to thicken the soup, pour it on the hoof after the soup is adjusted, and the braised hoof is ready;

7. In this way, the family version of the braised hoof is ready, soft and rotten, and the taste is still delicious, saving time and effort;

Summary of the preparation of braised hooves:

1. If you want to make the braised hooves more flavorful, you can cut them and then stew them, which will make them more flavorful;

2. The pressure cooker for home stewed hooves is more time-saving and labor-saving;