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

Braised Pork Trotter with Soya Sauce

Introduction:

"The color of the pig's feet is very good, very attractive. The reason is that I learned the secret of frying sugar color with Xiaomi teacher on the Internet. It's very simple and convenient. I succeeded the first time. Not only the color of the pig's feet is very beautiful, but also there is no bitter taste of burning sugar at all. The meat cooked in sugar is much more beautiful than the meat cooked in soy sauce. "

Production steps:

Step 1: clean pig feet with water.

Step 2: put the pig's feet into boiling water and cook for 2-3 minutes, then remove.

Step 3: rinse the dirt off the surface with cold water and drain the water. If there is hair on the pig's hoof, remember to clean it up.

Step 4: crush the rock sugar into powder. In fact, it's OK not to break it. I'm here to make the rock sugar melt faster.

Step 5: heat the pan, add a small amount of oil, add rock sugar, and stir fry it slowly over low heat.

Step 6: the color of rock sugar will be darker after melting. Don't worry, continue to stir fry.

Step 7: then the sugar juice will turn into soy sauce. If it's not ready at this time, continue to fry.

Step 8: the sugar juice begins to bubble and smoke slightly. At this time, the sugar color is ready.

Step 9: add the pig's hoof quickly after the sugar color is fried.

Step 10: stir fry until colored.

Step 11: add ginger slices, cooking wine and soy sauce. If you want a more beautiful color, add a little soy sauce. Stir fry until the pig's feet are completely colored.

Step 12: pour water over the pig's hoof and put in the stew seasoning bag.

Step 13: cover the pot, bring to a boil over high heat, and simmer over low heat for about 2 hours.

Step 14: open the fire to dry the soup, and add salt according to your taste.

Step 15: cook until the soup is thick.

Materials required:

Pig's hoof: 800g

Rock sugar: right amount

Soy sauce: moderate

Old style: moderate

Ginger: right amount

Stew package: right amount

Salt: right amount

Cooking wine: moderate

Oil: right amount

Water: moderate

Precautions: 1. Blanched pig's hoof can be rinsed with cold water to make it more elastic. 2. The color of sugar must be kept low, otherwise it will be bitter easily. 3. Turn off the fire or put the ingredients to cool down after the sugar color is fried, otherwise it is easy to scorch. 4. Often put no spices, such as anise, stew. 5. When stewing pig's hoof, salt should be added, otherwise it is not easy for pig's hoof to be soft and rotten. It can also be seasoned with soy sauce without salt. 6. The stewing time of pig's hoof can be prolonged or shortened according to the taste you like. 7. The stewed pig's hoof tastes better if you cool it down.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Hong Shao Zhu Ti