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57 lines
2.4 KiB
Markdown
57 lines
2.4 KiB
Markdown
# Braised Pig Trotters Recipe
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Braised pig trotters are rich in nutrients, flavorful, with a thick sauce that pairs perfectly with rice.
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Estimated Cooking Difficulty: ★★★★
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## Essential Ingredients and Tools
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- Pig trotters
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- Bay leaves
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- Ginger
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- Green onions
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- Dark soy sauce
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- Cinnamon bark
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- Rock sugar
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- Cooking wine
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- Light soy sauce
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- Salt
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- Star anise
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- Cooking oil
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## Measurements
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This recipe serves 3-4 people.
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- Pig trotters: 2~3 pieces
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- Cooking oil: 30ml
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- Bay leaves: 2 leaves
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- Ginger: 5 slices
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- Green onions: half a stalk
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- Cinnamon bark: 1 piece
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- Rock sugar: 7-8 pieces
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- Cooking wine: 30 ml
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- Light soy sauce: 20 ml
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- Dark soy sauce: 20 ml
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- Salt: 8 grams
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- Star anise: 4 pieces
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## Instructions
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### Preparation
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* Place the chopped pig trotters from the butcher into a pot of cold water. Add 20 ml of cooking wine, ginger, and green onions. Boil for 15 minutes to remove the gamey smell.
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* Heat a pan with cold oil. Pour in 30ml of cooking oil, add 7-8 pieces of rock sugar, and turn the heat to low. Melt the sugar until it turns into a caramel color, crushing the sugar pieces with a spatula. This takes about 2 minutes.
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* Once the caramel is ready, add the blanched pig trotters. Continue cooking on low heat, stirring until the trotters are lightly browned on both sides.
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* Add 2 bay leaves, 1 piece of cinnamon bark, 4 star anise, 20 ml of light soy sauce, 20 ml of dark soy sauce, 10 ml of cooking wine, 3 slices of ginger, and 8 grams of salt. Increase the heat to medium and stir-fry for 1 minute.
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* Add boiling or cold water, ensuring the liquid covers the trotters. Cover the pot, bring to a boil over high heat, then turn off the heat.
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* Transfer all ingredients into a pressure cooker. Cook under pressure for 15 minutes. (If you don't have a pressure cooker, you can simmer in a regular pot, starting on high heat and then reducing to low.)
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* After 15 minutes, pour the contents back into a wok. Turn the heat to high to reduce the sauce. Taste the sauce with chopsticks; if it's bland, add 2~3g of salt.
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* The time required to reduce the sauce depends on the amount of liquid in the pot. Usually, 30 seconds is sufficient. Leaving a bit more sauce is fine, as the braising sauce is also great with rice.
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## Additional Notes
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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