Pig's trotters jelly
| Pig's trotters 2 pieces | Ginger 1 small block |
| Cooking wine 8 small spoons | Star anise 2 |
| Cinnamon 1 small block | Light soy sauce 1 tablespoon |
| Old soy sauce 1 small spoon | Salt 0.6 tsp |
| Scallions 1 small block | Dried hawthorn slices 4-6 tablets |
| Fragrant leaves 2 tablets | Caoguo 1 |
| Rock Sugar 4 pieces |
Step 1
Blanch: Wash the pig's trotters, put them in a pot with cold water, add green onion slices, ginger slices, and cooking wine. After the water boils, remove and wash. You can ask the merchant to chop the purchased pig trotters directly, which makes it easier to cook. However, when removing the bones, be careful to pick out all the small bones and residue.
Step 2
Marinate: Put the washed pig's trotters into a casserole or pressure cooker, add ginger slices, spice packets (star anise, bay leaves, grass fruits, cinnamon, dried hawthorn slices), rock sugar, light soy sauce, dark soy sauce, salt, and add an appropriate amount of water . Bring the casserole to a boil over high heat and then cook over medium heat for 1 hour. Set the pressure cooker directly to the pig's trotters mode, or cook for about half an hour.
Step 3
Preparation: After the pig's trotters are cooked, take them out and let them cool. Use disposable gloves to remove the bones and cut the removed meat into thin strips. Use a slotted spoon to remove impurities from the soup in the pot, pour in the meat strips and continue cooking until the soup thickens, then pour the meat and soup into a crisper, let cool and then put it in the refrigerator (0-4℃).
Step 4
Edible: After refrigeration overnight, the pig's trotters will be frozen into shape. Cut a small piece at a time, slice or cut into cubes and serve on a plate. You can eat it directly or dip it in minced garlic, depending on your taste. Pork trotters jelly cooking tips
