Crispy Skin Pig's Foot Recipe Video
Crispy skin pig's trotters ingredients: 800g of front legs, 20g of chopped green onion, 10g of orchid flower, 10g of hydrocotyle.
Self-made spice bag:5g of star anise, 2g of cinnamon,3g of cardamom fruit, 3g of fructus cyperi,2g of magnolia officinalis, 3g of fennel seed,2g of cloves), 20g, 20g of garlic paste, 10g of Sichuan pepper,5g, 1.5kg of broth, 10g of sesame seeds, 2kg of salad oil,
(mix maltose, red vinegar, and honey in a 2:5:1 ratio) 50g.Crispy skin pig's trotters preparation: 1. Boil the water until it comes to a boil, clean the pig's front legs of fine hair, cut into segments weighing about 50g each, blanch in boiling water for 5 minutes, drain and dry.2. Marinate with mixed sauce (maltose, red vinegar, honey) in a 2:5:1 ratio. 3. Heat oil to five-tenths of its way, add the marinated pig's front legs and simmer on medium-low heat for 3 minutes until the skin tightens, then drain and remove excess oil.4. Add broth to another pot, add spice bag and simmer over low heat for 45 minutes, then drain and dry. 5. Heat oil to seven-tenths of its way, fry pig's front legs on low heat for 3 minutes, then drain and remove excess oil.
6. In a pot, leave 15g of oil, heat to seven-tenths of its way, add Sichuan pepper, sesame seeds, spice powder, garlic paste, stir-fry over low heat, then add trotters and mix evenly, turn off the fire, arrange pig's front legs in a plate, sprinkle with stir-fried Sichuan pepper, sesame seeds, spice powder, garlic paste, green onion flowers, and decorate with orchid flower and hydrocotyle before serving.
1 Boil the water, clean the pig's front legs to remove fine hair from the skin, cut into segments about 50g each, blanch in boiling water for 5 minutes, then drain and season with colored sauce (a mixture of malt sugar, red vinegar, and honey in a 2:5:1 ratio).
2 Heat oil in a wok to five, add the pig's front legs that have been marinated. Deep-fry over medium-low heat for 3 minutes until the skin tightens, then remove and drain excess oil.
3 Pour the broth into a pot, add the spice bag, and simmer over low heat.Bring to a boil, add the pigs' feet ( ). Simmer on low heat for 45 minutes, then drain.
4 Heat oil in a wok to seven, add the pig's front legs and simmer over low heat for 3 minutes, then drain.
5 Leave 15 grams of oil in the pot, heat it to seven, add the cumin seeds, white sesame seeds, spice powder, garlic, stir-fry over low heat until fragrant, then add the pig's feet and stir-fry evenly. Remove from heat and arrange the pig's feet on a plate, sprinkle with the fried cumin seeds, white sesame seeds, spice powder, garlic, and chives, garnish with orchid flowers and Chinese parsley before serving.
