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

Braised Pork Trotter with Soya Sauce

Introduction:

"Ingredients pig's feet (large) 1 Oil 1 tbsp rock sugar 2 small pieces of salt 1 tbsp soy sauce 1 tbsp soy sauce 1 / 2 tbsp water 1 large bowl (about 400ml) ginger 2 pieces of star anise 1 dried pepper 2 chicken essence 1 / 2 tbsp"

Production steps:

Step 1: boil water first

Step 2: chop the pig's hoof into small pieces, boil the water in the pot, put the pig's hoof, turn off the fire after the water boils again, pick up the pig's hoof, wash away the foam with cold water, and control the moisture

Step 3: pour the oil into the pot, heat it over low heat until the oil is 50% hot, add rock sugar, and continue to boil over low heat until the rock sugar dissolves and becomes brown

Step 4: put the dried pig's feet, turn to high heat and stir fry until the skin turns golden

Step 5: add salt, soy sauce, soy sauce, keep stir frying, so that the pig feet are hung with sauce

Step 6: pour in water to avoid pig's hoof. Add ginger slices, star anise and dried pepper. Bring to a boil over high heat, cover and simmer over low heat for about 1 hour

Step 7: after the pig's feet are soft and rotten, open the lid, turn to high heat to collect the juice, until the soup is thick, then add chicken essence. Tips: remove the blood and fishy smell of the pig's hooves in advance. Wash them with cold water after picking them up. The taste of the pig's hooves will be better when it's cold and hot. Stir fry the sugar color with low heat until the rock sugar melts to be burnt sugar color to avoid excessive fire. After adding seasoning and water, you can directly turn to low heat to stew, or move them to casserole with low heat. This will save time, about 40 minutes When the pig's feet are soft and rotten and can be easily poked through with chopsticks, it can be turned to the big fire to collect the juice.

Materials required:

Pig front hoof: 1

Oil: 1 tbsp

Rock sugar: 2 pieces

Salt: 1 tsp

Soy sauce: 1 tbsp

Old style: 1 / 2 teaspoon

Water: About 400ml in a bowl

Ginger: 2 tablets

Star anise: 1

Dried pepper: 2

Chicken essence: 1 / 2 tsp

Tips: the pig's feet should be washed with cold water to remove the blood and fishy smell in advance. When it is cold and hot, the pig's feet will taste better. When the sugar color is stir fried, use low heat until the rock sugar melts to be burnt sugar color to avoid excessive fire. When the caramel is cooked, it will have bitter taste. After adding seasoning and water, you can directly turn it to low heat to stew, or move it to casserole to use low heat to stew, which is more time-saving and time-saving About 40 minutes; when the pig's feet are soft and rotten and can be easily poked through with chopsticks, you can turn the fire to collect the juice.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: other

Chinese PinYin : Hong Shao Zhu Ti