Authentic methods of pig's trotters and pig's trotters. Tips and guide for making spicy pig's trotters.

How to make spicy Pig trotters and pig knuckles

1. How to make braised pork trotters:

Ingredients: two pig trotters

Seasonings: 8 grams of cinnamon, 8 grams of star anise, 3 grams of bay leaves, 3 grams of Angelica dahurica, 2 grams of white cardamom, 6 grams of grass fruit, 3 grams of cumin, and 3 grams of Zanthoxylum bungeanum.

Note: Soak the above spices in warm water for 10 minutes, remove and drain, and put into a spice bag for later use.

Vegetable raw materials: 50 grams of onions, 50 grams of celery, 50 grams of carrots, and 20 grams of coriander.

Seasoning: 90g cooking wine, 55g light soy sauce, 20g straw mushroom soy sauce, 50g dried chili pepper, 40g fresh pepper, 33g bamboo stick Chicken powder, 80g rock sugar, 28g rock sugar, 5g each salt, 5g fresh millet pepper grams, 3 grams of pepper noodles.

Detailed production process:

1. First roast the pig's trotters with a spray gun or gas oven, soak them in water, wash them with steel wool, and set aside.

2. Put the washed pig's trotters into the pot, add an appropriate amount of water to cover them, then add an appropriate amount of onions, ginger slices, and cooking wine to blanch them. After the fire boils, skim off the foam. Clean. Idle.

3. Add an appropriate amount of water (about 3000 grams, preferably enough to cover the pig's trotters) into the pot. After the water boils, add the spice bag, 50 grams of onions, 50 grams of celery, 50 grams of carrots, 20 grams of coriander, and then add 50 grams of light soy sauce. grams, 80 grams of cooking wine, 80 grams of rock sugar, 20 grams of dark soy sauce, 30 grams of chicken powder, and 25 grams of salt. After boiling again, marinate the blanched pig's trotters over high heat for 20 minutes, then turn to medium heat and marinate for about 50 minutes. Take out, let cool and set aside.

2. Stir-fried Spicy Pork trotters:

1. Let the pig's trotters cool and cut into pieces, apply a little dry starch, then add 70% hot oil and fry for about 5 minutes (fry until the outside is crispy and golden), take it out, add 40 grams of fresh chili, and fry for 10 seconds. Remove and set aside.

2. Sauce: Put 10 grams of cooking wine, 5 grams of light soy sauce, 3 grams of refined salt, and 3 grams of chicken powder into a bowl and mix thoroughly and set aside.

3. Add an appropriate amount of vegetable oil to the wok, add 50 grams of dried chili peppers, and 5 grams of fresh millet pepper. After frying until fragrant, add the fried pork elbow , 40 grams of fried fresh chili peppers, 3 grams of fresh chili peppers, and continue to use the pepper noodles and ingredients. Stir-fry the sauce over high heat for 1 minute and it is ready to serve.