How to Make Spicy Braised Pig's Hooves
How to make spicy and numbing braised pig's feet Pig's feet Delicious? Actually, making spicy and numbing braised pig's feet is not complicated. Just follow the steps below recipe to prepare the ingredients and tools for spicy and numbing braised pig's feet, then proceed step by step, and you will definitely learn how to make it and enjoy your own delicious dish!
Spicy and numbing braised pig's feet Ingredients Introduction
Main ingredients:
Pig's feet (1 piece)
Side ingredients:
Fresh ginger (3 slices) Garlic cloves (8 pieces) Dried red chili peppers (6 pieces)Kaiming (6-10 seeds) Star anise (2 pieces) Cooking wine (1 tablespoon) Oyster sauce (1 tablespoon)Mianciren (1 tablespoon) Sugar (1 tablespoon)Dark soy sauce (1 tablespoon) Old soy sauce (1 tablespoon) Pixian (2 tablespoons) Spicy sauce (1 tablespoon) Citrus peel ( ) Green onions ( )Steps to make spicy and numbing braised pig's feet:1. Fresh pig's feet, chopped into small pieces, rinse with clean water 2. Add an appropriate amount of water in a pot, put the pig's feet inside, simmer over low heat for boiling 3. When the water boils, remove the pig's feet and drain them in a colander to dry 4. Slice the ginger, cut the dried red chilies into segments, peel and chop the garlic cloves 5. Heat oil in a wok, add the chopped ginger, dried red chilies, Kaiming, star anise, and minced garlic cloves, stir-fry to release fragrance 6. Add Pixian and spicy sauce, stir-fry until reddish oil is produced 7. Add the drained pig's feet, stir-fry evenly 8. Then add cooking wine, oyster sauce, dark soy sauce, old soy sauce, Mianciren, sugar, ground pepper
, citrus peel, and enough water to cover the pig's feet, bring to a boil over high heat, then switch to medium-low heat for slow simmering
9. After an hour, turn off the heat, transfer the pig's feet and remaining soup into a heated stone pot, sprinkle with green onions, and serve.
Tips:
Tip: Due to the saltiness of Pixian and spicy sauce, no additional salt is needed; otherwise, it will be too salty and affect taste
Selecting fresh pig's feet, first look at their color, choose those close to meat color for freshness, secondly, select pig's feet with tendons as they not only have good texture but also rich nutritional value.
Heat the wok with oil, add minced ginger, dried red peppers, Sichuan peppercorns, star anise, garlic cloves, and stir-fry to release aroma.
Add bean paste from Pixian and hot sauce, stir-fry until a red oil appears.
Continue by adding the drained pig's feet, stir-fry evenly.
Then add cooking wine, oyster sauce, light soy sauce, dark soy sauce, vinegar, sugar, and pepper powder.Add dried tangerine peel and enough water to cover the pig's feet, boil over high heat, then switch to low to medium heat and simmer slowly. An hour later, turn off the fire, transfer the pig's feet and remaining soup into a preheated stone pot, sprinkle with chopped green onions, and serve immediately.
Tips:
Note: As Pixian bean paste and hot sauce already have saltiness, no additional salt is needed; otherwise, the taste will be too strong and affect the mouthfeel.
Tip for selecting pig's feet: choose those close to meat color for freshness, and opt for those with tendons for better texture and higher nutritional value.
Pick pork trotters, first by their color, choosing those closer to the natural meat color as they are usually fresher. Second, select those with tendons; such trotters not only have better texture but also higher nutritional value.
