It used to be a "net red" snack that was all over the streets - roast pig's trotters. This time I went from halogen to roasting, and I hope I can get a healthy barbecue to the fullest extent. When the trotters were marinated, I added some "old marinade" of the last roast beef. The aroma is richer and the taste is stronger! After finishing the pig's trotters, you can also keep the marinade and some other ingredients, such as beef, tripe, tofu, and then take some marinade to keep it for the next time. The pig's trotters that are roasted after the stew are really more and more delicious. The skin is crispy, and the wine is not too refreshing. It feels like a hard dish that is especially suitable for the banquet. Learn in advance and let the warm barbecue atmosphere bring out the flavor of the red fire!
Prepare the material, shovel the hoof, and then smash it in the middle, divide it into 4 pieces, wash and drain to spare; mix cumin powder, chili noodles, pepper noodles and a little salt;
Add water to the pot, add cold water to the trotters and ginger, start to heat, simmer the bleeding water, remove and rinse clean;
Add the halogen package, soy sauce, soy sauce, cooking wine, rock sugar, ginger and salt to the pot, add to the trotters after boiling;
Cover the lid and simmer for 40 minutes until it is soft and rotten. It can also be made with electric pressure cooker or pressure cooker (because I added the old marinade, so the color is deep, so add some soy sauce as appropriate, the color of the trotters is deeper. People have appetite); the trotters are stewed and drained;
Bake the plate pad tin foil, brush a layer of oil on the tin foil, preheat the oven up and down fire 200 ° C; (one can not eat the pig's hoof frozen, the next time you thaw or roast or braised is very convenient);
The trotters are placed in a baking tray, the surface is brushed with a layer of oil, sprinkled with spices, and sent to the oven for about 25 minutes;
When roasting until the last minute, sprinkle with some white sesame and chopped green onion.