What is the secret recipe of braised pig's trotters?

Pig's trotters are a very traditional food. The preparation method has been changing from ancient times to the present, until now braised pig's trotters have become one of people's favorite food. Of course, most of the time we buy the braised pig's trotters from outside, and we will definitely get tired of it after a long time. Today I will share a top-secret recipe for braised pig’s trotters. You can try making it at home.

Ingredients: 5 jin of pig's trotter

Secret brine recipe for pig's trotters:

200g onion, 100g ginger, 15g star anise, 5g bay leaf, 5g galangal, 2g cloves

8g of Amomum villosum, 3g of Fennel, 2g of Cardamom, 2g of Licorice, 10g of Amomum villosum, 2g of Nutmeg, 3g of Angelica dahurica

5g pepper, 15g chicken essence, 10g MSG, 10kg bone broth, 30g sugar, soy sauce to taste

200g cooking oil 100g lard

Braised pig's trotter production process:

The first step is to remove the hair from the pig's trotter, clean it, and use a knife to cut the surface of the trotter to make it more flavorful.

Step 2: Apply salt, cooking wine, onion and ginger on the surface of the pig's trotter and marinate for three hours.

The third step is to blanch the marinated pig's trotters in the pot for five minutes, then take them out and drain the water.

Step 4: Soak star anise, bay leaves, grass fruit, amomum villosum, cardamom, angelica dahurica, licorice, etc. all the Chinese medicinal spices in clean water for five minutes and then put them into the spice bag for later use.

The fifth step is to heat the wok, add cooking oil and lard, when the oil is 60% hot, add onion, ginger, and dried chili, stir-fry until fragrant, pour in an appropriate amount of bone broth, add the sugar color that has been boiled in advance and bring to a boil, pour it into the brine bucket, add the spice bag, rock sugar, and cooking wine, after the brine has boiled out the spice flavor, add the pig's trotters, and then start seasoning, salt, chicken essence, and MSG, turn to low heat and stew until the trotters are soft and rotten, then turn off the heat. Don't rush to take out the trotters after they are braised, let the trotters stay in the braising soup for more than half an hour to make them more flavorful.