The following share the pig's trotter eating method, pig's trotters have a full of collagen, eat more pig's trotters can be beauty, love to eat pig's trotters friends to see if there are any of the following pig's trotters practices you have not seen.
Hongyun is the head, first introduce the Hongyun pig's trotters, not only means good, but also eats super rice, so that you can eat comfortably. Let you take a bite and fall in love with it deeply.
Honspit trotters
Ingredients: Marinated pig's trotters, chestnuts, ginger slices, green onion, garlic slices, dried chili strips, mash, watercress, pickled pepper, tempeh crushed, salt, monosodium glutamate, cooking wine, water starch, broth.
method:
1. Chop the trotters into chunks.
2. Add green onion, ginger, garlic and tempeh to the pot. Stir-fry watercress and pickled peppercorns, mix with broth, add pork trotter pieces, chestnuts, mash juice, salt, cooking wine, and MSG and cook.
3. Contour the water starch and serve when out of the pan.
The fragrant taste type is a more special kind of Sichuan cuisine, mainly with the addition of mash, that is, sweet wine brewing, which not only plays a role in coloring, but also makes the pig's trotters more fragrant and delicious.
Fragrant drunken pig's trotters
Ingredients: Pig's trotters, minced ginger, green onion, mash sauce, soy sauce, tomato sauce, salt, rock sugar, water starch, cooking wine.
1. Handle the trotters cleanly and chop them into pieces.
2. Heat the oil pan, add tomato sauce, ginger and shallots, cooking wine, mixed with water, pig's trotter pieces, dark soy sauce, rock sugar, salt, mash sauce, and heat over high heat for 1 hour.
3. Reduce the heat to low heat until the trotters are fully cooked. Clip out and plate.
4. Grease the water starch in the pot and drizzle on the pig's trotters.
Dried bean carob roast meat is definitely a recognized next meal, so have you eaten it instead of a pig's trotter?
Dried beans with roasted pig's trotters
Ingredients: dried cowpeas, clean pig's trotters, blocks, green onions, ginger and garlic, fresh soup, spicy sauce, soy sauce, monosodium glutamate, thirteen spices, salt, water starch, dark soy sauce,
1. Blanch the pig's trotters, add soy sauce and thirteen spices and marinate to taste.
2. Over the wide oil, heat, add the pig's trotter pieces and fry them to change color.
3. Leave the bottom oil in the pot, stir-fry the spicy sauce, ginger, shallots and garlic, mix in water or fresh soup, add the pig's trotters, soak the dried cowpeas, add salt, soy sauce and MSG and cook them thoroughly.
4. Contour with water starch, out of the plate.
The color of the roasted pig's trotters is red and bright, the sauce is fragrant and flavorful, and the red and bright looks have an appetite.
Sauce roasted pork trotters
Ingredients: clean pig's trotters, ginger slices, green onion, garlic slices, coriander leaves, salt, monosodium glutamate, bean paste, soy sauce, cooking wine, sugar, red yeast rice, fresh soup.
1. Treat the trotters cleanly and place them in a pressure cooker.
2. Heat the oil, add the bean paste and stir-fry until fragrant, add the onion, ginger and garlic and stir-fry, mix the fresh soup and bring it to a boil, then add salt, monosodium glutamate, soy sauce, cooking wine, sugar and red yeast powder.
3. Pour into a pressure cooker and cook until the pig's trotters are cooked and soft, then change the knife and plate.
Soybeans have high nutritional value and pig's trotter collagen, and the combination of the two is simply a "match made in heaven".
Soybean roasted pig's trotters
Ingredients: clean pig's trotters, pickled pepper, ginger slices, green onion, soaked soybeans, red pepper, watercress, pepper, salt, monosodium glutamate, cooking wine, fresh soup.
1. Heat the oil pot, sauté the bean paste, ginger and shallots, pickled peppers, add soaked soybeans, add salt, monosodium glutamate, cooking wine, and mix fresh soup.
2. After bringing to a boil, beat the scum, add the pig's trotters and stir-fry well.
3. Pour into a pressure cooker, cover, heat for 30 minutes, remove and plate.
Fish-flavored dishes can be called the appetizing flavor type in Sichuan cuisine, and friends without appetite can specially choose a few more fish-flavored dishes, such as the following fish-flavored pig's trotters.
Fish-scented pig's trotters
Ingredients: pork trotters, ginger, shallots and garlic, soy sauce, cooking wine, fish sauce (salt, soy sauce, monosodium glutamate, sugar, balsamic vinegar, water bean powder stir well), water bean powder.
1. Clean the trotters, chop the pieces, add soy sauce and cooking wine and mix well and marinate for 10 minutes.
2. Blanch the water in a pot and skim off the foam.
3. Heat the pan to 60% oil temperature, fry the pig's trotters until it changes color, and drain the oil.
4. Add the shallots to the basket and steam for 2 hours.
5. Heat the oil, add the shallots, ginger, garlic, pickled pepper or watercress sauce and stir-fry until fragrant, add the fish sauce, pour in the original soup of the steamed pig's trotters, cook until slightly thick, and drizzle on the pig's trotters.
Braised pork belly originated from Lu cuisine, this braised braised dish does not use the Sichuan flavor braised method, but uses the traditional braised method, the seasoning is not much, but it is not "mortal". The key lies in its details.
Braised pig's trotters
Ingredients: pig's trotters, salt, green onion, ginger, sesame oil, shallot oil, cooking wine, peppercorns, rock sugar, sugar.
1. Treat the pig's trotters cleanly, blanch in a pot, remove from the heat, drain and set aside.
2. Add sesame oil, shallot oil, rock sugar and fry purple in a wok and add clear soup until light red.
3. Add the pig's trotters, cooking wine, green onion and ginger, peppercorns and salt.
4. Bring to a boil to remove the foam, heat the pig's trotters until they are colored, reduce the heat to simmer, collect the juice and thicken the pot and plate.
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