Homemade braised pork trotter

Many people know that pig trotter is a very good tonic. It is not only rich in protein, but also contains collagen. It can beautify the skin, enlarge the breasts and body, and is not easy to gain weight. It is very popular among female friends. Therefore, many female friends also like to make pig's trotters at home when they have nothing to do, but in the actual operation process they find that it is not easy to make, and sometimes it still feels greasy. So how to make braised pig's trotters delicious?

Difficulty: Side dish (intermediate) Time: more than 1 hour

Main ingredients: one pig's trotter, appropriate amount of sugar color, appropriate amount of starch, 3 star anise, 2 small pieces of cinnamon, 1 cardamom, 2 amomum, 2 cardamoms, 15 cloves, a pinch of fennel, a pinch of Sichuan pepper, 5 slices of ginger, 1 scallion, appropriate amount of dark soy sauce, appropriate amount of rice wine, appropriate amount of sugar, a small amount of salt, 1 spice bag, appropriate amount of oil.

Steps:

1. Wash the pig's trotters, boil them once to remove dirt and blood, then wash them again and drain.

2. Pour oil into the pan, but don't heat the oil too hot before putting the pig's trotter in to fry. This is because there is water on the pig's trotter. If the oil is too hot, oil droplets will splash out immediately when it touches the pig's trotter, causing burns easily. Then fry the pig's trotter over low heat until the surface turns slightly yellow and take it out. Please pay attention to safety during this process.

3. Prepare a spice bag. Put star anise, cinnamon, cardamom, amomum, cardamom, cloves, cumin and Sichuan peppercorns into the spice bag and tie it tightly. And prepare ginger and green onion.

4. Put the fried pig's trotter into a stew pot, add water, the water should at least cover the pig's trotter, then pour in the prepared sugar color (for the method of making sugar color, you can refer to my recipe Sweet and Sour Spare Ribs, which has detailed illustrations), rice wine, add ginger slices and green onions, boil the water over high heat, then add the spice bag and dark soy sauce, and add salt after an hour. In order to achieve the point where the meat was bone-thin, I simmered it on low heat for about 6 hours.

5. Take out the pig's trotters after stewing. Be careful when taking it out and try to keep the shape of the pig's trotters and don't let it fall apart. To be honest, I originally planned to stew it for 10 hours, but I found that 6 hours is really enough, and 4 hours is also fine.

6. Cook the remaining soup over high heat and add water starch. Pour the water starch into the soup and stir to make it thick.

7. Pour the soup over the pig's trotters and it's done.