After entering beginning of autumn, the weather is obviously cold, and it is still a little cold to go out by bike every morning. The weather is good and my appetite is getting better. Eating only vegetarian dishes seems a bit scarce, and compared with vegetarian dishes, its nutrition is lower. Therefore, when beginning of autumn arrives, it is suitable to eat more meat, relieve cravings and supplement nutrition, and make up for the loss in summer. So if you want to eat meat after beginning of autumn, you might as well try stewing pig's feet. Is it delicious or not? Share the detailed method and do it quickly.
Pig's trotters are rich in nutrition, and the collagen content is extremely high. Eating pig's trotters often has the effect of beauty beauty, and beauty lovers should eat more. Moreover, the pig's trotters taste soft and glutinous after being cooked, not as greasy as braised pork, and the practice is also very common, and novices can easily get it.
The best way to eat pig's trotters is stew. After cooking, the color is bright and attractive, and the taste is soft and glutinous, which is suitable for all ages. Strong aroma, not afraid of fishy smell. Friends who haven't done it themselves must try it.
Pig's hoof is divided into front hoof and back hoof. Some people often buy it wrong and stew it with their hind feet. As a result, it tastes bad, almost all bones, and there is nothing to eat. Therefore, before stewing pig's trotters, it is necessary to master the difference between the front hoof and the back hoof, so as not to be afraid of being fooled by buying the wrong one.
Keep in mind the characteristics of the front hoof: the shape is relatively curved, and there are some wrinkles on the surface of the hoof, which is very obvious. The hoof is fleshy and has obvious tendons. At the same time, the front hoof must meet these characteristics.
The hind hoof is just the opposite, with straight shape, smooth surface, big bones and little meat, and small tendons.
After buying pig's trotters, you must master the correct method, know how to remove the fishy smell of pig's trotters and know how to color them. Let's share with you the detailed method of stewing pig's trotters. Friends who can't do it yet may wish to follow suit. The steps are detailed and successful at a glance.
Steps of stewing pig's trotters:
When buying pig's trotters, let the boss burn them with fire. Don't buy it without handling it, or it will be difficult to clean it up when you take it home. Then ask the boss to chop up small pieces for you. I'm afraid I can't chop the kitchen knife at home. Don't try to take them home and deal with them yourself.
After the pig's trotters are taken home, they should be washed several times in water to remove the dirt and bone residue on the surface.
Add some flour to wash it, rinse it with water, repeat it several times, and wash the trotters. After washing pig's trotters, the smell is reduced by half.
Put pig's trotters in a pot, add water and wine, boil, skim off the floating foam after boiling, then take them out and wash them with warm water.
Add oil and rock sugar to the wok, stir-fry the caramel color on low heat, and pour the pig's trotters to stir-fry and color. You can really not stir-fry the sugar color, or you can directly put rock sugar and stir-fry it with soy sauce. In this case, it is necessary to put less rock sugar, which mainly plays the role of seasoning, while the pigment mainly plays the role of soy sauce. Too much rock sugar will be too sweet to eat. If you fry sugar, you need more rock sugar, so pay attention to the distinction.
Stir-fry and add boiling water, then add ginger slices, onion segments, soy sauce, star anise, fragrant leaves, cinnamon and a little cooking wine, cover with high fire and boil.
Then put all the ingredients and soup into the pressure cooker, cover the lid tightly, press SAIC on high fire, and simmer for half an hour.
When the time is up, you can see the pig's trotters of soft glutinous Q bombs by automatically deflating and opening the lid.
However, the color is not very good at this time and the taste is light. So in the end, put the pig's trotters and soup back into the wok, add salt and open the fire to collect the juice. When the soup becomes less, stir-fry the juice repeatedly with a spatula. When the soup is thick and wrapped on the surface of the trotters, the stewed trotters are ready, red and bright, very attractive.