Crispy and not greasy, stewed pig's feet with soybeans with rich sauce and fragrant sauce, the traditional method of the older generation, no fishy smell and super satisfying

The soft and glutinous soybean stewed pig's feet is a fat but not greasy, super delicious home-cooked delicacy, with a rich sauce aroma and super satisfying every bite.

  Soft and non-greasy soybean stewed pig's feet 

Ingredients: 2 pork knuckles, 50 grams of dried soybeans, appropriate amount of ginger slices, 5 cloves of garlic, 2 pieces of tofu milk, 2 dried chili peppers, appropriate amount of cooking wine, appropriate amount of rock sugar, 2 star anise, 3 tablespoons of Yipin fresh soy sauce, a little dark soy sauce, appropriate amount of pepper, 4 slices of dried hawthorn slices, appropriate amount of salt

1. Control the moisture of the pig's feet after washing, burn the surface of the pig's trotters with gas, or ask the store to help burn it with a musket, which can not only burn the pig hair that has not been plucked clean, but also remove the grease and fishy smell on the surface of the pig's feet

2. Soak the pig's feet in warm water and brush the surface with a brush

3. Then divide the pig's feet into pieces of appropriate size along the gap between the bones, then blanch them in a pot under cold water, add an appropriate amount of cooking wine and ginger slices, boil over high heat, turn to medium-low heat and cook for about 3 minutes

4. Remove the foam in the pot in the middle of blanching, wash it with warm water several times after taking it out, and then drain the water for later use 

5. Add a little base oil to the pot, and then add rock sugar to fry over low heat to make the sugar color, be careful not to fry it, it will be bitter, and the color on the picture can be consistent

6. Put in the pig's feet and stir-fry quickly, so that the surface of each piece of pig's feet is covered with sugar, pour an appropriate amount of cooking wine on the side of the pot to increase the fragrance, and then add ginger slices and star anise 

7. Then add the soybeans, pepper, dried chili peppers, Yipin fresh soy sauce, dark soy sauce and fermented bean curd, and then add an appropriate amount of fermented bean curd juice and stir-fry evenly 

8. Remember to crush the bean curd with a spatula and fry it evenly, and then add boiling water to the pot, so that the amount of water can not exceed the pig's feet 

9. After the fire boils, transfer the pig's feet to the casserole together with the soup in the pot, and if there is no casserole, it can also be transferred to the cast iron pot or the pot with good heat retention and simmer over low heat

10. Remember to add a few dried hawthorn slices, the pig's feet will be softer and rotten, simmer for about 30 minutes, add salt and stir well when you can pierce the pig's feet with chopsticks with a little resistance, and then simmer for about 30 minutes

11. When the pig's feet can be pierced with chopsticks effortlessly, and the soup in the pot is significantly reduced, turn to high heat to reduce the juice, but you can't collect too little soup

12. The soybean stewed pig's feet with strong bean flavor are ready, so that the pig's feet simmered slowly over low heat taste are soft and fragrant, not greasy, not stuffed teeth, soft and glutinous, and have time to make it quickly!

Tips:

1. The pig's feet should be burned with fire in advance, and the fishy smell of the pig's feet can be removed while removing the pig's hair.

2. Tofu must be added, the flavor is unique.