Spicy trotters should be made like this, they will be soft but not rotten, fat but not greasy

Spicy trotters should be made like this, they will be soft but not rotten, fat but not greasy

Pig front hoof 1500g

2-star anise
2 bay leaves
Cinnamon 3g
2g dried pepper
Dried chili 15-20g
15g sliced ​​ginger
Green onion segment 10g

Rice wine 35g
Light soy sauce 30g
Soy sauce 12g
Rock sugar 45g
Salt 8g

Edible oil 25g
Boiled water 1100g

practice:
1. Soak the diced pig’s feet in cold water for more than 30 minutes and rinse them several times. Pour into the pot and add cold water that has not been used for the pig’s feet. Add a few slices of ginger to a boil and then continue to blanch for 5 minutes. After removing it, rinse with hot water, control the water, and absorb the water with kitchen paper. If there is residual hair on the trotters, use tweezers to remove them.

2. Pour the oil in the pan to heat, pour the trotters and fry them over medium-low heat until they are slightly browned. The trotters will collapse in oil. Cover the pan and fry. Be careful not to get hot. This step of frying will further remove the fishy smell and taste. It will be better too, don’t omit it. Serve first after frying.

3. Fry the sugar color with the remaining oil in the pot: stir-fry on low heat until it is caramelized, then pour in the trotters and stir-fry well, set the trotters to one side, add in the green onion and ginger and stir fry, then add bay leaves, pepper and dried chili, Cinnamon and star anise sauté. Pour in rice wine, dark soy sauce, and light soy sauce and stir-fry well. Add boiling water and salt to a boil over medium heat, then turn to the lowest heat and simmer for about 80 minutes. Open the lid in the middle of the pot and take a look. If there is less water, add some boiling water, because this is a large amount, three kilograms, and there is not much water in the pot at the beginning.

Pig’s trotters are not so easy to taste, and it is not tasty enough if they are not marinated in advance and stewed until they are soft. After simmering, let the trotters soak in the soup for a while, and then turn on the medium heat before the meal to make the juice thick. If you want to make it during the Chinese New Year, you can stew the pig’s trotter the day before and reheat it the next day.