Minimal fresh pig's trotter recipe: sand ginger pig's trotters

Pig's trotters are usually made red and shiny, oily and moist, and although they are also delicious, they will get tired after eating a few pieces. The first time I ate this dish of pork trotters, I was amazed. Who says pig's trotters can't be small and fresh? The taste of the pig's trotters is refreshing, the meat is Q bomb, with the unique flavor of sand ginger, a person still feels unfinished after eating a large plate, and does not feel greasy at all, changing the image of the pig's trotters thick and greasy. The cold salad method is also very simple, and it is well worth trying!

Ingredients

Pig'strotters 500 g,chopsmallpiecestobetterabsorbtheflavor

Blanchedporkknucklespices

Crushedgingerpieces(ordinaryoldginger) apiece

cookingwine 1 porcelainspoon

stewedporkknuckles

Crushedgingerpieces apiece

bayleaves 3 pieces

Sichuanpepper 5 pieces

Coldsaladingredients

Sandginger 50 gAbouttwosmallheads

shallots 20 gAboutasmallhead

garlic 5 cloves

Milletpepper 3(youcanskipitifyoudon'teatspicy,it'salsodelicious)

2piecesofcoriander ,chopped

coldsauce

Lightsoysauce 4 porcelainspoons

Oystersauce 1 porcelainspoon

balsamicvinegar 1 porcelainspoon

Salt 1 teaspoon

Sesameoil Halfaporcelainspoon

Cooking Instructions

Ingredients:
â€¢ 500g of pig's trotters, chop small pieces for better flavor
â€¢ Blanched pork knuckle spices: a piece of crushed ginger (ordinary old ginger is fine), 1 porcelain spoon
of cooking wine â€¢ Stewed pork knuckle: a piece of crushed ginger (ordinary old ginger is OK), 3 bay leaves, about
5 Sichuan peppercorns â€¢ 50g of sand ginger about two small heads
â€¢ 20g of shallots about a
â€¢ 5 cloves
of garlic â€¢ 3 millet peppers (you can skip them if you don't eat spicy, it's also delicious)
â€¢ 2 coriander, chopped
â€¢ Cold seasoning: 4 spoons of light soy sauce, 1 porcelain spoon of oyster sauce, 1 porcelain spoon of balsamic vinegar, 1 teaspoon of salt, half a porcelain spoon of sesame oil
Blanch the pig's trotters
in a pot under cold water, the water is submerged over the pig's trotters, add a piece of crushed ginger and 1 porcelain spoon of cooking wine, boil and cook for another minute to turn off the heat. Drain the water and wash off the foam from the trotters.
Add the washed pig's trotters, a piece of crushed ginger, three bay leaves and 5 peppercorns, and add the water that has not covered the pig's trotters (if there is no pressure cooker water, you can put a little more). I also put a small piece of cinnamon. After the pressure cooker is steamed, turn to low heat and cook for 20 minutes (between 18-25 minutes depending on the pressure of the pressure cooker), and simmer for about 40 minutes if there is no pressure cooker (chopsticks can be inserted, do not cook too soft).
Soak in ice water to cool
the stewed pig's trotters, remove them, wash them with cold water, put them in a basin, add cold water and ice cubes to soak, which can make the meat more refreshing and Q elastic.
While soaking the pig's trotters, prepare the cold salad ingredients
Sha Ginger to wash (without peeling) and chop it as much as possible, so that it tastes good. Finely chop the shallots and garlic and set aside. Combine the ginger, shallots and minced garlic and divide in half. Cut the millet pepper into rings and set aside
After adding the cold oil to the hot pan of cold pork trotters
, turn the heat to low immediately, add half of the ginger, shallots and minced garlic, slowly stir out the fragrance, turn off the heat after turning slightly yellow. Pour the stir-fried ingredients into the remaining half of the raw sand ginger, shallots, minced garlic and millet pepper. Add the sauce (4 tablespoons of light soy sauce, 1 porcelain spoon of oyster sauce, 1 porcelain spoon of balsamic vinegar, 1 teaspoon of salt, half a porcelain spoon of sesame oil) and stir well.

Drain the pig's trotters from the ice water, mix well with the cold sauce, and finally add the coriander and shallots to mix well.