Chinese New Year's Eve show your hand at dinner!! 【Pig's trotters for two】No pressure cooker version

Cooking Instructions

1. Prepare the blanching condiment

   

2. Cold water, pour all the condiments from the previous step and add the cooking wine

   

3. After the water boils, the color is as shown in the video, and the pig's trotters are put in

   

4. Cook on high heat for about 5 minutes, and after boiling the blood foam, remove the trotters without turning off the heat (with the heat on high, the blood foam will be around the pot, so that the trotters will be stained with less blood foam)

   

5. After washing the pig's trotters with hot water, put them in the steamer and steam them for 30 minutes (there is no pressure cooker at home, and I don't want to buy them, so I suddenly thought of using a steamer, and the pig's trotters were raked after steaming for 30 minutes, but it did not reach the level of melting at that point, the taste was very good, and this step of steaming steamed out a lot of fat oil, and the friend who didn't want to eat too much oil was too friendly )

   

6. While steaming the pig's trotters, we prepare the brine water. Prepare the condiments

   

7. Put the oil in the pot, turn on the high heat, wait for the oil to become 7 hot, add ginger and celery (you can also put coriander root and green onion segments, it will be more fragrant!! When I did it that day, I didn't put it at home), turn to medium-low heat, and slowly fry the fragrance

   

8. After slightly charring, continue to keep the heat on medium-low heat, add the ingredients, and stir-fry until fragrant

   

9. Pour in light soy sauce and dark soy sauce and stir-fry until the sauce is fragrant

   

10. Add boiling water and cook over high heat for 5 minutes

    

11. After 5 minutes, reduce the heat to medium-low and continue to grunt for 10 minutes

    

12. Cover and simmer for 20-30 minutes

    

13. After simmering, remove all the slag and set aside for later use

    

14. At this time, the meat is almost ready, turn on the heat and pour oil into the pan, and add rock sugar (if you don't grasp the heat well at this step, you can fry slowly with the lowest heat)

    

15. Once caramel is colored, add the steamed trotters and let all the trotters color

    

16. Add the ginger and garlic cubes

    

17. Stir-fry for 2-3 minutes and pour in the marinade water

    

18. Cook over high heat for 5 minutes and add the dried chilies. If there is still foam at this step, hit a dozen foams with a spatula

    

19. After beating the foam, turn to medium-low heat, cook for 30 minutes, add the dried sauce, and continue to cook for 15-20 minutes over medium-low heat. (The main thing is to let the dried seeds absorb the soup)

    

20. The meat is already ready, sandwich some fat and lean pieces of meat, and add garlic foam and millet pepper rings

    

21. Burn oil and pour it over

    

22. Add salt, dried chili peppers, monosodium glutamate, light soy sauce, dark soy sauce and stir well

    

23. Add the braised dried seeds

    

24. Stir well, sprinkle with chopped green onions, and you're done

    

25. Braised pork trotters stewed pork trotters, then pour in the winter bamboo shoots soaked in hot water, and cook over medium-high heat for 10 minutes

    

26. Eat out of the pot!! Both dishes are very delicious, braised in flavor, moderately spicy, everyone must try them