First course: Peanut stewed pig's trotters
Reason for recommendation: New peanuts are on the market in autumn, stewed with pig's trotters, soft and glutinous, delicious, irresistible.
Ingredients:
Pig's trotters: 3, peanuts: appropriate amount, ginger slices: 3-5 slices, star anise, cinnamon, bay leaves, rock sugar: appropriate amount, edible oil, cooking wine, Light soy sauce, dark soy sauce, salt: appropriate amount.
Preparation steps:
1. Remove the hair from the pig's trotters and chop them into pieces, soak them in water for half an hour and soak them in blood.
2. Put the pig's trotters into the pot, add water, ginger slices and cooking wine, bring to a boil, remove the foam during the period, rinse and set aside.
3. Preheat the pot over low heat, add oil and appropriate amount of rock sugar, and cook until caramel color.
4. Add the pig trotters and stir-fry until the surface is evenly coated with sugar color.
5. Add ginger slices, star anise, cinnamon and bay leaves and stir-fry evenly.
6. Add peanuts, add appropriate amount of dark soy sauce, light soy sauce, and cooking wine and stir-fry evenly.
7. Move all the ingredients into the casserole, add appropriate amount of water, and bring to a boil over high heat.
8. Turn to low heat, cover the pot and continue simmering for 1 hour until soft.
9. Boil the pot to collect the juice, add salt to taste, and enjoy immediately.
Second course: Lotus root and pig’s trotters soup
Reason for recommendation: Autumn is also the time to eat lotus roots. Lotus root stewed with pig’s trotters is full of collagen, hydrating and moisturizing, especially suitable for Dry autumn.
Ingredients:
Pig's trotters: 2 pieces, lotus root: a section, salt: appropriate amount, cooking wine, ginger slices: appropriate amount, white pepper: a small amount.
Production steps:
1. Remove the hair from the pig's trotters and chop into pieces. Add appropriate amount of cooking wine, ginger slices and water, blanch the water and set aside.
2. Peel the lotus root and cut into pieces.
3. Put the pig trotters, lotus root, ginger slices and cooking wine into the pressure cooker and select the "stew" program.
4. Open the pot, add appropriate amount of salt and white pepper, and it is ready to serve.
Third course: Pig’s trotters jelly
Reason for recommendation: Pig’s trotters are rich in collagen, making it into pig’s trotters jelly is also a good way to eat it.
Ingredients:
Pig's trotters: a few, star anise, cinnamon, bay leaves: appropriate amount, cooking wine, ginger, salt: appropriate amount.
Production steps:
1. Soak pig trotters in cold water with bleeding water.
2. Blanch the pig’s trotters and set aside.
3. Put the pig's trotters into the pressure cooker, add star anise, cinnamon, bay leaves, ginger, cooking wine, and salt, and run the "stew" program.
4. Scoop out the pig's trotters, break up the meat and remove the bones. Scoop off the fat on the surface of the pig's trotter soup.
5. Pour the deboned pig's trotters and pig's trotters soup into the soup pot, and continue to simmer over medium heat until the soup becomes less and thicker.
6. Pour the pig trotters and soup into a heat-resistant container and put it in the refrigerator to refrigerate overnight.
7. Unmould and slice into slices for consumption, or dip them in fresh soy sauce.