Choosing pig's trotters: The chef recommends buying medium-sized ones when picking pig's trotters. Don't buy too much. The big ones are not tender, and they are too hot to cook. It is recommended to buy a trotter of about 400 grams. When buying pig's trotters, pay attention to whether there are tendons in the pig's trotters. Be sure to buy the tendons. Some merchants will take out the tendons and buy them. Such pig's trotters are not good. There are detailed explanations on the practices behind this point. Bake before roasting: This is also the experience taught by the chef. He said that whether it is trotter soup or sauce trotters, it is best to bake it with an open flame before cooking. Do not scorch, bake a little, yellow. The trotters that are stewed in this way are better than the ones that are not roasted. And the grilled trotters make it easier to clean the remaining hair. Braised meat: The spices I put on this braised pork include cinnamon, dried tangerine peel, fragrant leaves, aniseed (octagonal), Tieguanyin, pepper, clove, grass fruit and Amomum. I also learned the food and taste of the whole food, and it can remove the greasy and astringent taste of the meat and leave the fragrance of the tea. The trotters of the sauce are like grasses, amomum, cloves, and the flavors of the spices are just a few flavors. It doesn't matter. About Laotang: In the detailed steps below, one step I put two spoonfuls of old-fashioned soup, friends who don’t have old soup at home can ignore this step, but to increase the amount of wine and soy sauce, wine can be used in cooking wine, rice wine, or With red wine. Don't dump the soup left in this trotters, but it's baby. After sifting, pour it into the crisper and let it cool. Then put it in ice and store it in the refrigerator. When you use it, add some spices and spices to taste. It is a very happy thing to keep such a bowl of old soup. Later, you can use it with marinated eggs, marinated chicken wings, dried bean curd, braised hazelnuts, and braised pork. And the more halogen it tastes. Because the salt content in the soup is high, there is no problem for two weeks. If it is not used for a long time, take it out and cook it and seal it. Coloring magic: This time the sauce trotters, the key to coloring is soy sauce, rock sugar, red yeast rice. Soy sauce is not much to say, the basic role is known. It is brightly colored with rock sugar, and the taste is soft. I stewed meat and stewed pork ribs and put rock sugar. Red yeast rice is my latest favorite, it is the magic weapon of coloring
When buying trotters, pay attention to whether the part of the 'red circle' is empty. If it is empty, you can't buy it. You must buy a hoof. Some merchants will take out the ribs and buy them. good to eat
Insert wooden chopsticks on the trotters and bake them on the gas. No scorching, slightly roast, yellowed
Baked on both sides, not grilled in the middle, compare
Use tweezers to clean up the pig's trotters. It's a little troublesome before eating. It's more chic when you eat.
Pry the trotters in the middle and cut them off. Cut a pig's trotter
Put the cut pig's trotters in the basin and soak them, wash the blood
The trotters are placed in the cold water and boiled in the pot. The wine is placed in the water and the ginger pieces are placed. After boiling, the blood is boiled out.
Put the smashed trotters in the pot and press the pack. Pour boiling water inside, higher than trotters
Pour into the 2 tablespoons of the old braised pork soup, which can be ignored by friends who don't have old soup. This soup of trotters can be left as an old soup, and it will be used later.
Put the ginger and green onion in the pan, then pour the red yeast rice soaked in the water for 15 minutes into the leak, cook for ten minutes and take it out. Pour the wine into the wine and cover it with a small fire for an hour.
Pour in soy sauce after an hour
Add the amount of crystal sugar according to your own taste, stir it, taste the taste of the soup, add salt to the light, adjust the taste, cover the lid and use the medium and small fire for about forty minutes until the trotters are soft and rotten.
Remove the trotters from the sauce, sift the broth and leave the soup in a clean, water-free storage box. These soups are baby, and when you are in the sauce, you can put them in the pot and continue to marinate. The more halogen it tastes. Because the salt content in the soup is high, there is no problem for two weeks. If it is not used for a long time, it will be cooked and sealed.