How to make braised pig trotters more delicious? Let’s learn the authentic way to braised pig trotters in sauce.

Pig's trotters , also known as pig's trotters , can be made in a variety of ways, but in the eyes of many experienced foodies, no matter how it is made, as long as it tastes good, it is an unforgettable delicacy. Take pig's trotters for example. I have tried almost all the methods of stewing, stewing, roasting, stewing and roasting, and every one of them is unforgettable.

But the most delicious thing is the braised pork knuckles that my dad made for us. Every time I think about it, my mouth is drooling, and every time I enter my mouth is a kind of enjoyment.

Not much to say, let’s get straight to practice:

Take two pig hands weighing about 2 pounds as an example.

Ingredients: 30 grams of green onions, 20 grams of ginger, 5 grams of dried chili peppers, 60 grams of sweet noodle sauce, 3 grams of red yeast rice, 20 grams of rice wine, and 5 grams of rock sugar.

Spice bag: 2 grams of star anise, 2 grams of cumin, 1.5 grams of cinnamon, 1.5 grams of hawthorn, 1.5 grams of nutmeg, 1 gram of amomum villosum, 1.5 grams of kaempferia, 1 gram of grass fruit, 1 g of ginger, 0.5 g of mugwort, 0.5 of Magnolia officinalis Gram, 1 clove.

This is a proportion that increases or decreases based on the batch. If you do it at home, you don’t have to worry about it. Just buy a thirteen-flavored braised pork bun in the market.

Sauce: 20g oyster sauce, 20g pork ribs sauce, 5g sesame sauce, 20g light soy sauce, 3g Chicken powder.

Method: Wash the pig's trotters, cut each in half, put 3 grams of spirits, 3 grams of white vinegar, and a little ginger into a pot of cold water, and blanch the ginger. After the water boils, skim off the foam, boil for two minutes, remove and wash with warm water.

Put all the seasonings and spice packets except the sauce into the pressure cooker together with the Pork knuckle , exhaust and pressurize for 15 minutes, then cool naturally.

Remove the bones from the pork knuckle, cut it into 4-5 cm pieces, place it on the steaming plate, mix an appropriate amount of the stewed soup and sauce, pour evenly over the pork knuckle, steam for 15 minutes, turn off the heat and remove from the pot. Sprinkle with a little coriander and green onion and serve.

This is a family practice. Red yeast rice is used for coloring. If it is made in batches by a restaurant, it is recommended to mix sugar color and red gardenia for coloring to avoid oxidation and darkening over time.

There is no salt in this dish. The sauce is already salty enough. If you feel it tastes bland, you can add some salt to taste.