Braised pork trotters
| Pig's trotters 4 pieces | Star anise 3 |
| Cinnamon A small piece | Fragrant leaves 2 tablets |
| Zanthoxylum bungeanum 10 capsules | Dried chili Appropriate amount |
| Orange peel (or tangerine peel) 2 flaps | Ginger piece |
| Onion 1 paragraph | Cooking wine Small half bowl |
| White vinegar Small half bowl | Light soy sauce 2 tablespoons |
| Old soy sauce 1 tablespoon | Oyster sauce 2 scoops |
| White sugar 1 scoop | Salt Appropriate amount |
Step 1
Burn the remaining pig hair on the surface of the pig's trotters, then scrape the surface clean with a knife and set aside.
Step 2
Add half a bowl of white vinegar, half a bowl of cooking wine, ginger slices, green onions to the pot to remove the fishy smell, and blanch the pig's trotters.
Step 3
Pour oil into another pan, add rock sugar and stir-fry the sugar color
Step 4
Fry the sugar until it turns brown and set aside. Be sure to turn on low heat after the sugar melts to prevent the oil from being burnt if the temperature is too high.
Step 5
Prepare the seasoning
Step 6
Add a small amount of oil to the pot and stir-fry the seasonings until fragrant, pour in light soy sauce, dark soy sauce, cooking wine, and oyster sauce, pour in hot water, and add the just-fried sugar color
Step 7
Put the boiled sauce and pig's trotters into the rice cooker, select soup mode, and simmer for 3 hours
Step 8
After stewing, gently take out the pig's trotters with a spatula and let cool naturally. Braised pork trotters cooking tipsWhen frying the sugar color, be careful to prevent the oil and the residual heat of the pot from causing the rock sugar to become mushy;
Pay attention when stewing. The bottom pig's trotters are easy to cook and need to be adjusted.
