In fact, pig's trotters are delicious, delicious and easy to eat:

Remove odor.

The usual practice is:

1. Wash and dry pig hair with warm water first, and then wash it carefully. If you are lazy, burn it with firewood or gas. Burn the pigskin a little and scrape it off.

2. After the pig's trotters are depilated, put them in cold water, add salt and cheap white wine, and stew in water 15 minutes. This step is to peel and smell the fragrance.

3. Take it out after cooking, wash it clean, remove residual hair, dead skin and dirt, cut each pig's trotters into 4 large pieces, then add cold water, add cooking wine, a lot of onion, ginger and garlic and a little salt, and stew for 10 minute after boiling. Take it out. This step is to remove the bloody smell of meat.

4. Cook the cooked pig's trotters with cold water, yellow wine, appropriate amount of onion ginger, rock sugar and a little light soy sauce, stew for another 5 minutes, and take them out. At this time, the pig's trotters have been processed, nearly 7 mature, and they are all delicious.

Braised trotters: add less water, soy sauce, brown sugar, onions and potatoes, stew for half an hour, then add rock sugar and a little monosodium glutamate, and stew for 20 minutes.

Sauce burning method: add more water, dried yellow sauce, a lot of onion, ginger, garlic, tsaoko, yellow wine and crystal sugar to the processed trotters, stew with strong fire until the soup is half-collected, then turn to medium heat and slurp until the soup just doesn't pass the trotters, then turn off the fire and eat it after 2 hours.

In addition, the processed trotters can also be used to make curry, teppanyaki and spicy stir-fry, all of which are delicious.

sauce trotters

Ingredients: 3 trotters, cooking wine, rock sugar, salt, vinegar and soy sauce.

Practice: 1. Wash the trotters and cut them in half.

2. Put the processed pig's trotters in a cold water pot, add 1 tablespoon cooking wine and half a spoonful of vinegar (dried hawthorn is better), cook for half an hour on high fire, then change the heat preservation file, and simmer for about 1 hour without opening the lid.

3, poke with chopsticks, if you can't poke into the meat, simmer for a while.

4. Pour 4 ~ 5 spoonfuls of soy sauce into the pot, open the cooking stall and cook for 20 minutes, then add 7 ~ 8 crystal sugar and cook for 10 minute.

5. Finally, put a little salt (about 1 tablespoon) to dry the juice.