Stick some fat when it's cold [braised pig feet] (pressure cooker version)-You Are Foodie

By Wallis
35

Stick some fat when it's cold [braised pig feet] (pressure cooker version)

It's winter in the north.A colleague from the south of the office complained a few days ago: "there is no spring or autumn in Xi'an, and the summer is not obvious."Emma, what do you mean, Xi'an is just an Arctic Circle? ha-haHowever, I have obviously felt the power of winter these days, and autumn is really not very obvious.It's winter before autumn fat can be pasted. Let's change to "winter fat" and goToday, we will have a very fast pressure cooker version of braised pig's feet. You can eat soft and rotten pig's feet within an hour at most.On this day, spread out your arms and put on two hooves, and you will have nothing left.Simple method: the handsome kitchen version that does not stir fry sugar is simple. All the seasoning needs is a bowl of juiceNovices, let's try it

Main Ingredients

pig 's trotters 2

Auxiliary Ingredients

Rock sugar 30g
Dried Papaya a slice
Fragrant leaf Three pieces
Star anise Two
chinese cinnamon A short paragraph
Dry pepper 5g
Sichuan Pepper 10g
ginger appropriate amount
scallion A moderate amount of

Step 1 . Clean the pig's hoof, wash it with clean water and soak it for 15 minutes

Step 2 . 2. Prepare the main spices and seasonings for braised dishes. Home cooked dishes, braised dishes are not the more spices, the better. If you are not familiar with spices, you'd better choose what you are familiar with. I'm used to choosing: appropriate amount of onion and ginger, 10g of pepper, 5g of pepper, two anise, a small section of cinnamon, a piece of grass and fruit, 2-3 pieces of fragrant leaves, and Dried Papaya slices (no need to add them), Rock sugar 30g (when this ingredient is used, all braised vegetables mainly eat the flavor of the meat itself. If there are too many spices, they will become stewed, but they can't eat the flavor of the ingredients themselves. Sometimes they can even be left without spices. For example, the traditional famous dish Dongpo meat only contains rice wine, soy sauce and rock sugar.)

Step 3 . Put cold water in the pressure cooker into the pig's feet, two tablespoons of cooking wine, and boil an appropriate amount of green onions and ginger (high Baijiu has better deodorization effect. If it is an electric pressure cooker, the procedure of blanching water is replaced by boiling pot, and other steps are the same)

Step 4 . Wash the pig's feet with cold water after boiling (don't worry about the skin boiling)

Step 5 . Pour a little cooking oil into the pot (just a little, less than the amount of fried vegetables. If it's an electric pressure cooker, preheat it in advance)

Step 6 . Add cinnamon, star anise, Chinese prickly ash, pepper and grass fruit and stir fry until fragrant

Step 7 . Add a few slices of scallion and ginger and stir fry them to make them fragrant (you can't put them together with the spices in step 6, because scallion and ginger mature faster, and they are easy to paste if you don't master the firepower well)

Step 8 . At this time, pour in the pig's feet that have been boiled and washed

Step 9 . Cook two tablespoons of cooking wine

Step 10 . Mix three tablespoons of raw soy sauce, one tablespoon of old soy sauce, one tablespoon of oyster sauce and half a teaspoon of salt into a bowl of juice in advance (add a part of salt in advance to taste, and do not add enough salt at a time, which is not conducive to the rotten meat)

Step 11 . Pour in the mixed bowl of juice

Step 12 . Add boiling water to make the pig's feet disappear (not too much, otherwise it will not be braised, it will become stewed pig's feet)

Step 13 . Finally, add rock sugar and Dried Papaya slices (Dried Papaya slices are not dried by fruit papaya, but an enzyme with the connotation of green papaya, which can make the meat soft and rotten and not too greasy to eat. The effect is the same as that of lemon and hawthorn. If not, you can also leave or put a few slices of lemon and hawthorn.)

Step 14 . Put the lid on the pressure cooker or electric pressure cooker, let it cool for 20 minutes, add salt and chicken essence to the pot, and collect the juice to your liking; If it is an electric pressure cooker, the pig's feet can be kept for about 30-35 minutes. (add a small spoonful of salt after boiling, because there is already salt in the previous bowl of juice, so the pig's feet have entered a certain taste. At this time, just adjust it to be salty at last. Don't take too long, or it will become pig's feet soup).

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