How to make braised pork trotters

Pig's trotters are definitely the most common food on our dinner table, and braised pig's trotters are also the most traditional Han Chinese delicacy. In addition, pig's trotters are rich in collagen and nutrients, so braised pig's trotters have always been favored by many people. The following is the specific method of braised pig's trotters.

Braised pork trotters is a traditional Han Chinese dish, belonging to Sichuan cuisine, Hunan cuisine or Cantonese cuisine. This dish is a home-cooked dish with pig's trotters as the main ingredient. It tastes delicious, is rich in nutritional value, and has the effect of beautifying and nourishing the skin. People call pig's trotters "beauty food". Pig's trotters are rich in collagen protein and have lower fat content than fatty meat. It can prevent and treat skin dryness and wrinkles, enhance skin elasticity and toughness, and make skin look younger. It has special significance for delaying aging and promoting children's growth and development.

Preparation ingredients

550g pig's trotter, 8g ginger, 13g green onion, 5g cinnamon, 5g pepper, 15g light or dark soy sauce, 50g rock sugar or white sugar, 25g cooking wine, 15g sesame oil, salt, chicken essence or MSG.

Production process

(1) Shave the hair off the pig's trotters and wash them. The small hairs can be burned off with fire. Chop off the tip of the trotters, split them in half, and then chop them into small pieces. (Or ask the aunt or uncle selling pig's trotters to help you chop it into small pieces).

(2) Blanch the pig’s trotters in cold water. Put them in a pot and remove the blood and oil foam after the water boils. Cut the ginger into thick slices, cut the green onion into sections and set aside, and cut the carrot into dice.

(3) Heat a small amount of oil in a pan. Add rock sugar or granulated sugar and fry until it turns reddish brown and bubbles continuously. Add the blanched pig’s trotters and continue to stir-fry over medium or high heat (high heat is recommended for quick hands). The color will become darker and firmer as it cooks, and will not fade no matter how long you cook it.

(3) Boil the water in the inner pot of the cooking pot in advance, add the colored pig's trotters, carrots, cooking oil and the above seasonings. After boiling over high heat, lift the inner pot and put it into the outer pot of the cooking pot. Wait for 40 minutes and it's done. Making braised pig's trotters is that simple.

Tips: 1. It is best to crush the rock sugar before use, and fry it over low heat when coloring it, so that it does not become burnt and black. If it turns black, do not use it to avoid affecting the taste of the pig's trotters. If the rock sugar is burnt, it will taste bitter. Try a few more times and you will succeed. You have to control the amount of rock sugar or white sugar yourself. If you use too little, the color will be insufficient, and if you use too much, the pig's trotters will become sweet.