Authentic Chaoshan Longjiang braised trotters technology; How to cook pork knuckle rice in Longjiang

Two pig forelegs, one ginger, one whole garlic (with more than ten petals), chives 1 root, seasoning: 1/2 bowls of soy sauce, sugar, 1 spoon, rice wine 1/5 bowls.

working methods

0 1. Pig's feet are depilated, washed and cut into sections (the pigskin here in Taiwan Province Province is very thin, with little fat, so it is not greasy to eat).

Keep only shallots, peeled garlic and peeled ginger.

02. Put cold water in the pot and pig's feet in the pot.

03. After boiling, turn off the foam, pour water and wash the pig's feet (the pot is too small, I have put some pig's feet first).

04. Prepare a table-top soy sauce 1/2 bowls of white sugar 1 tablespoon of rice wine 1/5 rice bowls.

05. Add a little oil to the pot. Stir-fry onion, garlic and ginger with cold oil until the skin is slightly yellow.

06. Put the fried ginger \ onion \ garlic into the bottom of the pot, then put the washed pig's feet into it, and pour in the table-top soy sauce 1/2 bowls of white sugar 1 tablespoon rice wine 1/5 bowls, and a bowl of clear water (the last water is only half of the water level of the pig's feet, which is different from the ordinary braised pig's feet. Stewed trotters are covered with water. Xiaobai's family likes this kind of elastic trotters. At that time, I just wanted to say that if so little water can't be cooked, I really want to add some water. Xiaobai insisted that I do as my father said. Then there is no water, and the trotters with half a pot of water are marinated. After the fire boiled, it was marinated slowly, and the pig's feet were turned several times in the middle. Finally, until the juice is collected, there is only a layer of water left at the bottom of the pot.