The method of braised pork trotters

Health benefits

Pig trotters: milk filled

Sichuan pepper: dehumidification

Octagonal: regulating qi, relieving pain, warming yang

Ingredients and materials

2 pig trotters

20 grams of ginger

2 grams of Sichuan pepper

1 octagonal

2 Fragrant Leaves

20g soy sauce

Old draw 15g

20 grams of cooking wine

8 grams of salt

30g rock sugar

The method of braised pork trotters

1. Wash two pig trotters and chop them into small pieces for later use (about two pounds)

2. Put cold water into the pot and add an appropriate amount of ginger chunks to blanch

3. After the water boils, continue boiling for 2 minutes to remove the blood foam

4. Remove the pig trotters and control the water for later use

5. Heat up the oil in the pot, add rock sugar and stir fry over low heat until it turns caramel colored

6. At this point, put the pig trotters in and stir fry until sugar colored

7. Afterwards, add cooking wine and cook to remove the fishy smell

8. Add light soy sauce and dark soy sauce to enhance color and flavor, respectively

9. Continue stir frying until colored, add: fragrant leaves, ginger slices, Sichuan peppercorns, star anise, add boiling water, add more water to the pig trotters

10. Cover the pot, bring to a boil over high heat, then simmer over medium heat for 40 minutes

11.40 minutes, open the lid and use high heat to collect the juice

12. Collect the juice until it becomes viscous, rosy and shiny! Just enough!

13. Take out the pot and put it on a plate! Take a close-up!

14. Minru Yi~Braised pig trotters, finished product picture

Tips

① Blanching pig trotters to remove blood foam and fishy smell cannot be ignored

② After stir frying the sugar colored pork trotters, the taste is richer and more rosy

③ You can also switch to using a pressure cooker to stew over medium heat for 20 minutes

④ Collect the juice over high heat until the color is bright and rosy. If the color is not deep enough, you can add some seasoning to it

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