Braised pig's trotters are really not difficult, four-character formula, you can also burn soft and glutinous Q bombs, fat but not greasy pig's trotters

Let's take a look at how attractive this red pig's trotters are! The meat is crispy and soft and glutinous, smacking and sucking fingers while gnawing.

Such tempting and crispy pig's trotters are actually very simple in terms of raw materials and methods, and there is no special secret, all that is needed is the patience of simmering over low heat.

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Ingredients: 2 pig front hooves are cleaned and cut into pieces (each pig's trotters are cut into six or eight pieces, the size is more appropriate, and the butcher shop owner can help cut it, and he really can't cut it)

Excipients: half a bowl of rose fermented bean curd, 3 pieces of southern milk, 1 teaspoon of dark soy sauce, 10 grams of green onion, 5 slices of ginger, 1 small piece of cinnamon, 2 star anise, 3 bay leaves, 20 grams of rock sugar, 2 teaspoons of white wine, appropriate amount of salt and other seasonings.

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Method 1: Put enough water in the pot, add the pig's trotters, add the white wine, green onion and ginger to boil over high heat. (The smell of pig's trotters is heavy, and the effect of removing the odor with liquor is better).

Method 2: Bring to a boil over high heat, skimming off the foam while boiling (the taste of pig's trotters is relatively strong, and the blanching water must be blanched thoroughly).

Method 3: Crush the bean curd and mix the bean curd juice evenly for later use (stewed pig's trotters and add some bean curd juice to make the color more beautiful)

Method 4: Remove the blanched pig's trotters and wash the dregs attached to the top with warm water.

Method 5: Put a little base oil in the pot, put in the pig's trotters and fry for a while, fry until slightly yellow, and add rock sugar, green onions, ginger slices, star anise, cinnamon, bay leaves, dark soy sauce and other seasonings.

Method 6: Fry over low heat until the rock sugar melts and the pig's trotters are colored

Method 7: Add warm water and touch the pig's trotters, boil over high heat, and change to slight fire. (The stewed pig's trotters take a long time, so the water must be added at one time)

Method 8: Cook over low heat for about 1.5-2 hours, the pig's trotters are soft and rotten, minus green onions, ginger slices, cinnamon and other seasonings and discard.

Method 9: Collect the juice on high heat and basically collect the soup.

Method 10, the color of the pig's trotters after the soup is thickened is more drifting, don't say much, it's on the table!

Tips:

1. Blanch the pig's trotters in a pot under cold water, which can remove the blood to a greater extent.
2. Scrape the surface with a knife before chopping the pig's trotters to remove dirty grease, or let the butcher shop owner burn it with a spray gun to help remove the peculiar smell of the pig's trotters.
3. If you feel that it is too time-consuming, you can use a pressure cooker to soften it, and then reduce the juice over high heat, but this always feels that there is no fragrance from simmering over low heat.