Braised Pork Trotter with Soya Sauce(hong shao zhu ti )

Braised pig's feet in brown sauce

Raw materials for making braised pig feet

750g pig's hoof, 13g salt and 13g green onion, 8g ginger, 25g sesame oil and 25g cooking wine, 5 prickly ash, 50g rock sugar and 1300 g soup.

The processing steps of braised pig's feet are as follows:

1. Scrape and wash the pig's hoof, chop off the tip of the paw, split it into two parts, boil it thoroughly with water and put it in cold water. The ginger and scallion are broken and ready to use.

2. Heat a little sesame oil with a frying spoon, add rock sugar and fry until purple, then add the soup until light red.

3. Add pig's hoof, cooking wine, green onion, ginger, salt and pepper, boil the soup to remove the froth, heat the soup with high heat until the pig's hoof is colored, move it to low heat to stew, and then collect the concentrated juice.

The characteristics of braised pig's feet are as follows

It tastes delicious, fat but not greasy.

Braised Pork Trotter with Soya Sauce

Braised pig's feet is a famous traditional dish, but also a more common home dishes, pig's feet as the main ingredient, this dish is delicious, rich in nutritional value, with beauty, anti-aging, promote growth, improve coronary heart disease and other effects.

Although this dish is rich in nutrition, patients with arteriosclerosis and hypertension should be cautious.

Characteristics of dishes

Taste characteristics

It tastes delicious, fat but not greasy. Rich nutrition, beauty, contribute to spleen and stomach health! Collagen rich protein

practice

Practice 1

Make food

550G pig hoof, 8g ginger, 13g scallion, 5g cinnamon, 5g prickly ash, 15g raw or old soy sauce, 50g rock sugar or white granulated sugar, 25g cooking wine, 15g sesame oil, salt, chicken essence or monosodium glutamate.

Production process

(1) Scrape and wash the pig's hooves. The small fluff can be burned off. Chop off the tip of the paw and cut it in half. Then chop it into small pieces. (or ask the aunt or uncle who sells pig's hoof to chop it into small pieces for you).

(2) Blanch the pig's feet in water, put them in the pot in cold water, bring them to a boil, remove the blood and oil. Cut ginger into thick slices, scallion into sections, and carrot into hob pieces.

(3) Put a little oil in the pot to heat, add rock sugar or white granulated sugar to fry until it is reddish brown and bubbling continuously. When boiling, add the pig's hoof with blanched water, and stir it continuously with medium or high fire (quick fire). The deeper the color, the stronger the color. How to cook it will not fade.

(3) Bring the water in the afterboil to a boil in advance, add the condiments above lecherous pig's feet, carrots and edible oil, bring the inner pot to a boil, and then put it in the outer pot of the afterboil. Wait 40 minutes. It's so simple to make braised pig's feet.

Tips: 1. It's best to crush the rock sugar before use, and fry the rock sugar with low heat when coloring, so as not to make the paste black. In case of fried black do not use, so as not to affect the taste of pig feet, rock sugar fried paste, the taste is bitter. Try more and you will succeed. The amount of rock sugar or white granulated sugar should be controlled by yourself. If the amount is less, the coloring is insufficient. If the amount is more, the pig's feet will become sweet.

Listen to the chef friends of the hotel say that the braised pig's feet are colored with pigment, such as sunset red, sunset yellow and other pigments (here is just an example, does not mean that all hotels use pigment). Using rock sugar or white granulated sugar this ancient natural and safe coloring method is the best. You can experience the fun of cooking and enjoy the delicious food by making braised pig feet by yourself. When I have time to invite relatives and friends to my home, I have a sense of accomplishment to show my hand in front of them!

Practice 2

Production process

1. Wash the pig's hooves and let them dry.

2. Put the oil in the pot and cover it with two pig feet.

3. Then pour in a small amount of honey and heat it slowly over low heat.

4. When the oil is hot, fry the pig's feet in the oil pan until colored.

5. Take it out and put it into a large saucepan. Simmer it slowly after boiling for three hours, then turn off the heat and take it out.

6. The last thing is to eat. It's better to eat the braised pig's hoof after cooling, which is not greasy but strong. It's very delicious.

Practice 3

Make food

Ingredient: pig hoof, 500g rock sugar, 10 grains

Soy sauce 10g water (over pig's feet)

Production process

1. Chop pig's hoof and blanch well;

2. Pour oil into hot pot;

3. Add rock sugar, add pig's feet, add water, add raw soy sauce, add all the ingredients;

4. It will be ripe in an hour.

Practice 4

Make food

Raw material: two pieces of pig's hoof

Ingredients: how much do you like to put dry pepper, about 10 pieces of caokuo, Xiangye, star anise, Zanthoxylum, ginger and rock sugar

Seasoning: 1 tsp salt, 5 spices, 1 / 2 tsp soy sauce, 1 / 2 tsp soy sauce, 3 / 2 tsp cooking wine, 3 / 2 tsp monosodium glutamate (reference quantity)

Production process

1. Raw materials

2. Blanch the pig's hoof, remove the wool and control the dry water. I bought cold fresh meat at the counter, very little wool.

3. Stir fry sugar. Put oil and rock sugar in the pan, and stir until it melts. It's the smallest fire. It's bubbling. Stir it again. On this level, you can fry, no need to say how good the sugar color. Afraid of fried old students better grasp the color is brown, began to bubble. That's it.

4. Pour in the pig's hoof and stir fry evenly. The color in Figure 4 has been evenly colored. For safety, you can stir fry for a while over medium heat. The more you stir fry, the heavier the color.

5, add spices, stir fry the flavor, first put cooking wine, pour down along the pot circle, and then under the soy sauce, soy sauce, five spice powder, stir evenly.

6. Add hot water.

7. Turn the stew pan. I use the electric rice cooker to stew for one and a half hours to two hours. In the stew to an hour, add salt seasoning, I put a teaspoon of salt.

8. Stewed pig feet.

9. Turn to the frying pan. It's the kind of pan that can turn over frequently. The non stick pan won't make the meat change color. The iron pan may make the soup a little black.

10. Collect the juice in a big fire. When the soup is rich, add some monosodium glutamate. Because I want to refrigerate, so the juice is not completely collected. Let's see what I like!

Practice 5

Make food

1. Chop the pig's hooves into pieces;

2. Seasoning a: garlic, ginger, Douban, dried pepper, Zanthoxylum, Caogou, Xiangye, fennel, Sannai, star anise;

Seasoning B: cooking wine, soy sauce, chicken essence;

Production process

1. Add oil in the pan. When the oil is seven layers hot, stir fry garlic, ginger and bean paste until fragrant. Then put the remaining ingredients in seasoning a into the pan and continue to stir fry;

2. Then pour the pig feet into the pot and stir fry;

3. Stir fry for a while, then add appropriate amount of water (the amount of water can not be more than pig feet), add seasoning B to adjust the taste;

4. Take a clean pressure cooker and pour the pig's feet in the pressure cooker;

5. Cover the pressure cooker with the cover and close the air valve. Bring the heat to a boil until the pressure cooker begins to take off steam. Then turn to the medium heat and keep pressing for 15-20 minutes to turn off the fire;

6. Turn off the heat and let the pressure cooker stand for 15 minutes until it is no longer steaming. Remove the lid and remove the braised pig feet.

Tips:

1. To stir fry the sugar color, when the sugar color doesn't need to be as red as caramel, it's actually easier to master, as I said, that is, the color is all brown, there is no white crystal of rock sugar, and then you can pour it when you start to make small bubbles. At this time, you have five seconds to judge. It's not hard.

2, delicious meat dishes, not by opportunism, must be slow simmer, I found that the electric rice cooker stew is also very good! Then you have to collect the juice.

3. Last time, a child's shoe said how hard the stew was. I asked her how long it was stewed, and she said it was half an hour... An hour and a half to two hours. The taste is not soft or hard. It's just right. Some people like to eat soft and rotten meat like paste. I don't like to eat it. I like to eat meat with a little strength.

4. Add salt. Don't add it at the beginning, because the meat will be hard and old. Add water, boiling water and hot water. Never mix it with cold water. Cold water stinks easily.

5. As for the spices of Shenma, it's necessary to stew with grass, fruit and fragrant leaves. It's sold in supermarkets or vegetable markets. The stew is delicious and delicious at home. The addition of pepper is also a bright spot.

Practice 6

Make food

Main ingredients: pig feet, peanuts

Accessories: rock sugar, ginger, green onion, star anise, cinnamon, fragrant leaves, soy sauce, cooking wine, salt, pepper, water

Production process

1. Chop the pig's hoof into pieces and soak in water. Then wash with cold water.

2. Put pig's feet, peanuts, ginger, star anise, cinnamon, fragrant leaves, Chinese prickly ash and salt into the pressure cooker, and add water, just before pig's feet. After waiting for SAIC to stew for 15 minutes, chopsticks can be easily inserted into the pig's feet.

3. Clip out the pig's hooves separately and air them for standby.

4. Put the rock sugar into the pot and boil it over low heat. When it turns yellow brown, add soy sauce and cooking wine immediately to prevent the paste from becoming bitter. Then pour in the pig's feet and stir fry.

5. Stir fry evenly and put in the soup of pig's hoof, including peanuts, and add the right amount of water, then stew the pig's hoof directly. At this time, all the spices used for stewing pig's feet can be removed.

6. Add scallion and salt to taste and serve.

practice

Chinese PinYin : Hong Shao Zhu Ti