People are increasingly focused on health and wellness, fearing obesity and cholesterol... Eating less meat and more vegetables is causing many people to complain.AndPig trotterscontain rich collagenprotein, they are low in cholesterol and fat, have good skin elasticity, and have special effects for delaying aging and promoting children's growth, and are suitable for both the old and young, satisfying taste buds without gaining weight.

 

How to make pig trotters

andpig skinfrozen, it is likely that these methods and nutritional value are well known to everyone. Pig trotters are a Chinese specialty that combines the best of the two.dish.Besides the hairy pig trotters, add your favorite ingredients and seasonings, and simmer for a long time to extract collagen and other nutrients, then cool and solidify the soup and meat.Then, when you want to eat it, take it out, cut it into pieces, and serve with your favorite sauce.There are many ways to make pig trotters, here are two simple ones.

How to make pig trotters

Ingredients: 2 pig trotters (front trotters), 2 pieces of pig skin, 1 bay leaf, 1 small onion,

gingerJiangsoy saucesalt as needed.Bay leaf: 1 star anise, 1 leaf of star anise, 1 piece of cinnamon, a few strands of

Chinese parsleyandwhite pepperanda few pieces ofcinnamon, tie into a muslin bag.Or put it in a dedicated single-use seasoning pack or seasoning box (available in supermarkets).Steps:

1. Cut the pig trotters and slice the pig skin into two pieces, blanch them in water first.

Then change the water, add the bay leaf, ginger slices, a little soy sauce, and bring to a boil.2. Cook over low heat for 3 hours until the pig trotters are tender.

Remove the pig trotters and pig skin, and strain the soup.Place the pig trotters in a vacuum bag, let them cool slightly, remove the bones, tear the skin and meat into pieces, and put them in the vacuum bag.3. Pour the filtered soup into it.

Wait for it to cool and refrigerate for 3-4 hours (or even overnight).4. After freezing the pig trotters, remove the top layer of oil.

Cut it into pieces and addvinegarsoy sauce,green onionchives, a little，sesame oil, salt mixed well.How to make pig trotters

Ingredients: 2-4 pig trotters, 1 small onion, ginger slices, bay leaf, cooking wine, salt as needed.

Steps:

1. Wash the pig trotters, remove the hairs.

Boil in a pot until open, then remove and wash off the foam.2. Put in a pressure cooker, add water to cover the pig trotters, add onion, ginger slices, bay leaf, cooking wine, and salt (don't add too much, just add a little when eating), cover with a lid, and cook over high heat until the bones are tender.

3. When it's not too hot, remove the pig trotters, remove the bones, cut the meat into small pieces and spread it out in a rice box.Remove the onion, ginger and other seasonings from the soup and discard them. Pour the soup into the rice box and refrigerate.4. Before eating, scrape off the solidified oil on the surface with a spoon, cut the pig trotters into pieces, and drizzle with a sauce made with minced garlic, soy sauce, and sesame oil.

Shrimppig trotters

Ingredients: 2 pig trotters, 300-500g shrimp, a few pieces of peanuts, a little onion, ginger, garlic, various seasonings and salt as needed.

Steps:

Rinse the pig trotters and shrimp, set aside. Cut ginger slices, chop green onions.Boil the pig trotters in water for a while, then remove the blood and impurities.Heat a little oil in a pot, fry the pig trotters until golden brown, then add onion, ginger, garlic, and seasonings.

Add the shrimp and continue to cook.Cook until the pig trotters and shrimp are tender, then remove the pig trotters and shrimp.

Cut the pig trotters into pieces, then add the shrimp and peanuts.Cook for a few minutes, then remove from heat.Let it cool and put it in a vacuum bag.

Tips:

1. When making various pig trotters, eat as much as you want, don't let the sauce touch the pig trotters, otherwise it will not be preserved properly.

2. After making pig trotters, keep it in the refrigerator, and eat within 1 week.If you don't eat it within 1 week, boil it again for 5 minutes, let it cool, and then put it back in the refrigerator.3. If the soup is not thick enough, it may be because the cooking time is too short or the soup is too much.

5. When making pig trotters, don't add too much salt, because you will need to add minced garlic, soy sauce, and sesame oil.ZhufeAfter boiling and removing the hair, clean again and keep ready.

2. Soak yellow beans in cold water for half an hour (use both cold and hot water).

3. Put the pig feet and soaked yellow beans into a pressure cooker with ginger slices and enough water to cover the ingredients, then close and cook.Pressure cooker.

4. After cooking and releasing pressure, open the lid and add an appropriate amount of salt and chicken essence for seasoning.

5. Take out the soft pig feet directly from the bone.

6. Pour the cooked soup with pig feet into a suitable container to set.(In winter, it can be done at room temperature; if the temperature is high, put it in the refrigerator.）

Tips for making jelly from pig feet and yellow beans:

1. Add more cooking wine when boiling, rinse with running water twice, to remove the fishy smell from the pig feet.

2. To get a better mold shape, place the container in warm water, then use toothpicks to outline the edges for easy flipping.

Pig feet and yellow bean jelly is simple to make and saves time with pressure cooker.The cooked pig feet jelly melts in your mouth and tastes very delicious.It's particularly loved by children because it's like eating savory jello.However, as a cold dish, people with weak constitutions should eat less during cold weather to avoid stomach discomfort.PeanutPig feet jelly recipe

Adding peanuts and pig feet can make for another good-tasting jelly.Peanuts nourish and benefit the body, aiding longevity; hence they are called "longevity nuts." Their nutritional value is higher than grains, comparable to eggs, milk, meat, etc.

Such a powerful combination—peanut pig feet jelly—should be tried out!Ingredients: 500 grams of peanuts, 2 pig feet, 150 grams of black soybeansSeasonings:Table saltChicken essence, ginger, garlic, cinnamon, and Sichuan peppercorns as neededSteps:1. Clean the pig feet by removing hair, cut into halves, prepare a pressure cooker with water, then add pig feet, ginger, garlic, cinnamon, and Sichuan peppercorns, cook for 25 minutes after boiling, set aside.

2. While waiting, clean the peanuts and black beans (soak in water for 2 hours if needed).

3. After cooking the pig feet, release pressure, cool down, then remove bones and set aside.4. Use the soup from cooking pig feet, add prepared peanuts, black beans, and yellow beans, cook for about 40-60 minutes.5. When peanuts, black beans, and yellow beans are nearly done, add cooked pig feet, cook for another 20 minutes, then add salt and chicken essence.

6. After cooling, store in the refrigerator; it can be eaten the next day.

Features: Pig feet nourish and beautify, peanuts enhance appetite, black beans strengthen kidneys.

Braised pig feet jelly recipeSome may find the previous jelly recipes a bit plain, not enough to satisfy cravings.Here's a recipe for braised pig feet jelly with a rich color and strong aroma. Serve with your favorite drinks or beverages, it's incredibly satisfying! Pay attention if you like spicy food.

Ingredients: 4 pig feet, 1 tablespoon of old soy sauce, 1 tablespoon of huadiao wine, 1 tablespoon of salt, half an onion, a piece of ginger

Steps:1. Cut the pig feet into four pieces.2. Soak in water for 30 minutes, change the water once during this time.

3. Put pig feet, ginger, onion, and huadiao wine in a pot with enough water to cover them.

4. Boil over high heat until it comes to a boil, then reduce to medium heat to keep boiling and remove the foam.

5. After removing all foam, add old soy sauce and cook until boiling again; simmer on low heat.

6. After about 2 hours, take out the ginger and onion, add salt.

7. About 4-5 hours later,pig foot tendons

are soft and easily separated from bones; turn off the fire at this point while keeping a lot of broth.

8. Cool the braised pig feet slightly, leaving behind parts with toes, then remove remaining parts and separate bones.

9. Arrange cooked pig feet in a food container, pour in the soup and let it cool in the refrigerator overnight.

10. After cooling, scrape off any white oil from the surface of the jelly.

11. Carefully separate edges or cut with a small knife, then flip over on a cutting board to remove the jelly whole.

12. Cut into pieces or slices, sprinkle with coriander and serve with garlic sauce.

Shrimp

Pig feet jelly recipe

Seafood can also be paired with pig feet, such as shrimp and pig feet jelly.Shrimps nourish the kidneys, strengthen yang, promote lactation, prevent toxins, replenish blood, and solidify essence; they are also good for digestion.Adding shrimps to pig feet jelly not only enhances nutrition but also makes it milder, easier to digest, suitable for all ages including the elderly and weak.

Ingredients: 2 pig feet, 300-500 grams of shrimp, a few peanuts, ginger, garlic, and various seasoning powders as needed

Seasonings:

Table salt

Steps:

1. Rinse the shrimps and pig feet, cut ginger into slices, and chop onions.

2. Boil pig feet to remove blood and impurities, then rinse with cold water.

3. Sauté pig feet in a little oil, add ginger, onion, various seasoning powders, and salt, bring to a boil; add shrimps at this point.4. Cook until the pig feet are soft, remove bones, add peanuts, and continue cooking.

5. When the shrimps and pig feet are tender, cool down, then store in an airtight container in the refrigerator.Tips:1. Once cooked, various jelly dishes should only be taken out as needed; unused parts should not touch garlic sauce to ensure freshness.2. Cooked jelly dishes should always be stored in the refrigerator and consumed within one week.If there is excess, add water and reboil for 5 minutes, ensuring it's fully cooked, then cool and store again in the refrigerator.

3. If the jelly isn't firm enough, simmer further to thicken the soup.

4. Be careful not to add too much salt when cooking as it needs to be seasoned with garlic sauce later.

Shrimp, pork trotters, wash and set aside. Ginger slices, green onions, cut into small pieces, set aside.

Boil pork trotters in hot water, remove blood and impurities, then rinse with cold water.

Heat a little oil in a pot, then fry the pork trotters until lightly browned.

Add chopped green onions, ginger, garlic, and seasonings, and start cooking. Add shrimp at this time.

Cook until the pork trotters are tender, then remove and discard the bones.

Taste the broth and adjust seasonings as needed. Add the shredded pork and peanuts and continue cooking.

Finally, when the pork trotters and shrimp are cooked through, remove and cool before placing in an airtight container.

Tips:

1. When making various pork trotter jelly, take out as much as you need, and avoid contact with garlic, otherwise it will be difficult to store.

Once the pork trotter jelly is made, store it in the refrigerator for about 1 week.If you don't eat it all, remove it after 1 week, add water and cook for 5 minutes over low heat, then cool and store in the refrigerator.

If the jelly is not firm enough, it means you haven't cooked it for long enough or the broth is too much. You can continue to cook it over low heat.

When making pork trotter jelly, avoid adding too much salt, as it will be eaten with garlic, soy sauce, and other sauces.