Ingredients
- 2 pig trotters ( , remove the hair and cut into bite size chunks (resort to batcher))
- 1/2 tablespoon ginger slice s
- water as needed
- 1 green onion
- 5 Sichuan peppercorn
- 2 tablespoon scooking wine
- 1 tablespoon crystal sugar
- 1 tablespoon cooking oil
- 2 Dried chili pepper
- 5 ginger slice s
- 2 green onion
- 1/2 teaspoon Sichuan peppercorn
- 2 bay leaves
- 1/2 tablespoon star anise
- 1 teaspoon salt
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
Instructions
- Cut trotter into small sections. Rinse the pig trotter in clean and boiling water. Remove all the hair carefully. Put aside and drain.
- Bring water to a boil in a large pot and cook the pig trotter for 2 3 minutes.
- Transfer out and wash under running water.
- This process can help to remove the odd taste as much as possible.
- And then in a high pressure cooker or electric cooker or a pot, cover pig trotter with enough water, add ginger slices, green onion, sichuan peppercorn and cooking wine.
- Cook until you can insert a chopstick into the meat.
- If you want a softer taste like me, cook it longer.
- Transfer the pig trotter out and the liquid can be kept as soup stock.
- Heat up 1 tablespoon oil in wok, put the sugar in wok to stir fry until all the sugar melts and you can see large bubbles.
- Keep stirring during the process.
- Pour around 1 cup of hot water.
- Mix well!
- You need to be stay away from the wok and do not hesitate when pouring the water.
- If you do not want to stir fry the sugar color, just add sugar in clay pot and skip oil.
- The later method only influence the color but not the taste.
- Prepare a clay pot or another deep sauce pan or wok, fry ginger slices and other spices for 1 2 minutes until aroma. Add pig trotter in, pour some cooking liquid in the previous until the pig trotter is almost covered. Pour the sugar color in the previous step and soy sauce. Heat over high fire with the lid uncovered until there are large bubbles in the pot and the sauce is almost dried up.
- Sprinkle some green onion and then serve warm!
Tips
Besides, I want to introduce red braising a little bit more. In Chinese cooking methods, braising is a common and popular method. Red braising or sometimes known as red cooking , from its name, we know that the basic cooking method is braising but the color of the food should be red. The key step of red braising dishes is to make the red oil color via oil and sugar, however sometimes people use soy sauce as coloring when they do not want brother to do that. Generally crystal sugar is used for making the red color. We call this process as stir frying the sugar color. I have introduced the detailed steps and tips in this red braised pork belly also known as Hong Shao Rou. If you do not want to stir fry the sugar color, just add sugar along with soy sauce in clay pot. This method only sacrifice the color slightly but do not influence the taste. Besides, I want to introduce red braising a little bit more. In Chinese cooking methods, braising is a common and popular method. Red braising or sometimes known as red cooking , from its name, we know that the basic cooking method is braising but the color of the food should be red. The key step of red braising dishes is to make the red oil color via oil and sugar, however sometimes people use soy sauce as coloring when they do not want brother to do that. Generally crystal sugar is used for making the red color. We call this process as stir frying the sugar color. I have introduced the detailed steps and tips in this red braised pork belly also known as Hong Shao Rou. If you do not want to stir fry the sugar color, just add sugar along with soy sauce in clay pot. This method only sacrifice the color slightly but do not influence the taste.