Braised pork trotters, a summer beauty dish for women

　　Main ingredients:

　　Pig trotters (front hooves are best) (2 pieces)

　　seasoning:

　　Onion and ginger (appropriate amount), pepper (10g), dried chili pepper (5g), cinnamon (a small section), star anise (two), bay leaves (three pieces), dried papaya (one piece), rock sugar (30g), light soy sauce (3 tablespoons), dark soy sauce (a tablespoon), oyster sauce (a tablespoon), cooking wine (appropriate amount), salt and chicken essence (appropriate amount)

　　Production steps:

　　1. Pluck the pig's trotters, rinse them with clean water and soak them for 15 minutes.；

　　2. Prepare the main spices and condiments for braised dishes. The more spices the better for home-cooked braised dishes. If you are not familiar with the spices, it is best to choose the ones you are familiar with. I am used to choosing: appropriate amount of onion and ginger, 10g of Sichuan peppercorns, 5g of chili, two star anise, a small piece of cinnamon, one strawberry, 2-3 bay leaves, dried papaya slices (you can omit it if not available), 30g of rock sugar (this ingredient is used for all braised dishes. Braised dishes are mainly about the aroma of the meat itself. If there are too many spices, it will be braised and the aroma of the ingredients will not be tasted. Sometimes you don’t even need to add spices. For example, the traditional famous dish Dongpo Pork only uses rice wine, soy sauce and rock sugar. )

　　3. Put pig trotters, two tablespoons of cooking wine, and appropriate amount of onion and ginger into the cold water of the pressure cooker and bring to a boil (high-grade white wine has a better effect of removing fishy smell. If it is an electric pressure cooker, use a boiler instead of a boiler to blanch the water. The other steps are the same)；

　　4. After boiling, rinse the pig's trotters with cold water (don't worry about the skin not being cooked)；

　　5. Pour a little cooking oil into the pot (a little bit is good, less than the amount for cooking. If it is an electric pressure cooker, just preheat it in advance)；

　　6. Add cinnamon, star anise, Sichuan peppercorns, chili peppers, and strawberries and stir-fry until fragrant.；

　　7. Add a few slices of green onion and ginger and stir-fry until fragrant (cannot be added together with the spices in step 6, because the green onion and ginger mature faster and are easily burnt if the firepower is not controlled well)；

　　8. At this time, pour in the boiled and washed pig's trotters over high heat.；

　　9. Cook in two tablespoons of cooking wine；

　　10. Mix three tablespoons of light soy sauce, one tablespoon of dark soy sauce, one tablespoon of oyster sauce, and half a teaspoon of salt into a bowl of juice in advance (add some salt in advance to taste, do not add too much salt at once, which will cause the meat to become tender)；

　　11. Pour the mixed juice into the bowl；

　　12. Add boiling water until the pig's trotters are covered (not too much, otherwise it will not be braised in braised pork, but braised pig's trotters)；

　　13. Finally, add rock sugar and dried papaya slices (dried papaya slices are not dried fruit papayas. They are an enzyme contained in green papaya that can make the meat soft and not too greasy. It has the same effect as lemon hawthorn. If not, you can omit it or add a few slices of lemon and hawthorn)；

　　14. Cover the pressure cooker or electric pressure cooker, put the pressure cooker on low heat for 20 minutes, let it cool, add an appropriate amount of salt and chicken essence, and reduce the juice to your liking; if it is an electric pressure cooker, it will take about 30-35 minutes. (Add a small spoonful of salt after boiling the pot, because there is already salt in the previous bowl of juice, so the pig's trotters have already had a certain flavor. At this time, you only need to adjust the saltiness at the end. Don’t take too long or it will become pig’s trotter soup).