Braised trotters are a very classic "hard dish" in home cooking. In fact, the practice is also very simple. Basic simmering and simple seasoning can make it delicious. The most important thing is that the heat must be enough~
The pig's trotters are plucked with water and then washed with water.
Heat the wok, add salad oil, add ginger and stir fry until browned. Add the dried chilies and saute the octagonal. Then put in the good pig's trotters and stir fry until the pig's trotters are slightly yellow. At this point, add the soy sauce and fry, so that the soy sauce color completely wraps the trotters. Add water, no trotters, and then release wine, pepper and rock sugar. After boiling, turn to low heat and cover for 90 minutes.
After simmering, use the big fire to thicken the broth, add the salt and adjust the taste to serve the pan. Finally, sprinkle with chopped green onion~
I am going to soak the pig's trotters with water for 30 minutes, let the blood ooze out, and then remove the water. The other is to add more cooking wine when cooking. Adding pepper can also effectively remove the astringency, but don't put it too much, don't stir it, or the smell will come out.