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

Braised Pork Trotter with Soya Sauce

Introduction:

"Braised pig's feet in brown sauce is a classic dish in home cooking. Pig's feet are smooth and delicious, not greasy. After eating, keep your lips and teeth fragrant. "

Production steps:

Step 1: the raw material diagram is shown in the figure above.

Step 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.

Step 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.

Step 4: pour in the pig's hoof, stir fry evenly, figure 4 has been evenly colored, in order to be safe, you can stir fry for a while, the more stir fry, the heavier the color.

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

Step 6: turn the stew pan, the electric rice cooker I use, 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.

Step 7: 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 cause the soup to be a little black.

Step 8: collect the juice in a big fire, until the soup is full-bodied, add some monosodium glutamate. Because I want to refrigerate, so the juice is not completely collected. Let's see what I like!

Materials required:

Pig's feet: two

Dry pepper: right amount

Tsaokuo: moderate amount

Fragrant leaves: appropriate amount

Star anise: right amount

Zanthoxylum bungeanum: right amount

Ginger slices: right amount

Rock candy: about ten

Salt: one teaspoon

Five spice powder: half teaspoon

Soy sauce: 1 tbsp

Soy sauce: half a teaspoon

Cooking wine: 3 tbsp

MSG: half teaspoon (reference quantity)

Note: to make bright and attractive braised dishes secret: 1, to fry sugar color, sugar color does not need to fry as red as caramel, in fact, as I said, it is better to grasp, that is, the color is all brown, no white crystal sugar, and then start to take small bubbles, you can pour, at this time, there are five seconds for you 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.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Zhu Ti