How to make braised pork trotter wrapped in pork

Many people know that pig's trotters are rich in collagen, which not only beautifies the skin, but also prevents weight gain. It also has the effect of breast enhancement, so many female friends like to eat them. In addition to braised pig's trotters, there is actually another unique way to cook pig's trotters, which is braised trotters wrapped in meat. This method not only highlights the tenderness of the pig's trotters, but also blends the aroma of the meat, which is very delicious. Next, I will introduce the simple method of braised pig's trotter wrapped with meat.

Ingredients Recipe Calories: 956.7 (kcal)

Main ingredient: 4 pig's trotters

Methods/Steps

Rinse the four pig's trotters. Prepare half a small bowl of dried black fungus, 40 pieces of rock sugar, a little bay leaves, fennel, licorice and other ingredients for stewing the meat (not too much, but you can omit them if you don’t have them).
Wash the dried black fungus, soak it in water and let it swell. Wrap the stew ingredients in gauze.
Use a knife to chop the tip of the pig horn deeper so that it can be more flavorful. Boil half a pot of water, put in four pig's trotters, blanch for about three minutes, remove and rinse, rinse off the waste foam, pour out the water in the pot, and scrub the pot clean.
Put an iron pan on the stove, over medium heat, add 30 grams of peanut oil. When the oil is 50% to 60% hot and smoking, turn to medium-low heat, pour in 40 pieces of rock sugar, and start to boil the sugar until golden bubbles appear in the syrup.
Immediately put the pig's trotters in one by one, and turn them over with chopsticks so that all sides of the trotters are evenly coated with sugar juice. Note: 40 pieces of rock sugar are the main ingredient in this dish. They not only increase the sweetness of the pig's trotters, remove the sharp smell of the trotters, but also color the trotters. This dish does not require soy sauce, and the color from the rock sugar is enough.
Then pour in 3 teaspoons of cooking wine and 3 teaspoons of white wine in turn, stir fry evenly, and pour in an appropriate amount of purified water or mineral water, preferably half a centimeter to cover the pig's trotter.
Add the chopped ginger, green onion and red pepper, put in the stewing meat bag, cover the iron pot, bring to a boil over high heat and then turn to low heat. Be sure to stew over low heat.
After stewing for one and a half hours, open the lid, add the soaked black fungus, stir-fry evenly with a spatula, cover the lid, and continue stewing for one hour (during the stewing process, use chopsticks to turn the pig's trotters over twice to make the trotters more evenly flavored).
Open the lid, sprinkle in 3 teaspoons of salt, stir evenly with a spatula, and continue to simmer for half an hour.
Finally, I opened the lid and looked at the soup. There was only a little left. Then I looked at the pig's trotters: they were stewed thoroughly and had a pure color. It’s ready to serve.
Put the four pig's trotters into a large bowl. Look at this bowl of cooked and boneless pig's trotters, with its attractive color. Taste it: sweet, salty, fragrant, tender and delicious, chewy and easy to eat, it is really suitable for all ages.
Precautions
The characteristic of this method is that it takes a longer time, because it does not use a pressure cooker but uses the traditional method of slow stewing. This way the stewed meat is more elastic and more fragrant.
When boiling rock sugar, be sure to use medium or low heat to observe the color and don't overcook it to prevent it from tasting bitter.
Pay attention to slow cooking over low heat. The fire must not be too high, because it is necessary to ensure the cooking time so that it can be cooked thoroughly.
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