Wangluo braised pork trotters [Henan Xiangcheng specialty]

What is Wangluo braised pork trotters? Authentic Henan Xiangcheng specialty: Wangluo braised pork trotters

Content summary:Do you want to know what Wangluo braised pork trotters are? This article is a detailed introduction to the special product of Xiangcheng, Henan Province - Wangluo braised pork trotters. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Wangluo braised pork trotters. The full text takes about 7 minutes to read, mainly including the basic introduction of Wangluo braised pork trotters and their nutritional value? What are the product features of Wangluo braised pork trotters? How did the history of Wangluo braised pork trotters come about? The production method of Wangluo braised pork trotters, etc

Basic introduction of Wangluo braised pork trotters

Wangluo braised pork trotters is a traditional Han cuisine in Xiangcheng County, Xuchang City, Henan Province (the capital of Cao Cao), belonging to the Yu cuisine series. It has a long history, exquisite production, bright color, pure taste, and is well-known all over the world. The finished product is a sauce red color, crystal clear and shiny, rotten but not scattered, fat but not greasy, sweet and delicious, making it a good food that enhances nutrition, soothes and appetites people

It is the unique production process of Wangluo braised pork trotters that not only has a strong aroma and delicious taste, but also makes people think twice after eating. In addition, pork trotters contain gum, which has strong beauty ingredients. Regular consumption can make facial skin delicate, shiny, and rosy. At the same time, Wangluo pig trotters are made with pharmacological ingredients and have various functions such as strengthening the spleen and stomach

The finished product of Wangluo braised pork trotters is a sauce red color, crystal clear and shiny, rotten but not scattered, fat but not greasy, sweet and delicious, making it a good delicacy that enhances nutrition, soothes appetite, and is marketed in surrounding counties and cities

The method of making Wang Luo braised pig trotters

The process is as follows: first, rinse the fresh pig trotters with clean water, then use a large iron pot to slowly boil the yellow fragrance and lard together over high heat. When the yellow fragrance and lard are boiled into a thin paste, cover the pig trotters with yellow fragrance in the pot, take them out and let them cool naturally. Then, remove the solid yellow fragrance that has cooled into blocks from the pig trotters, and at the same time, pull out the pig hair that has not completely faded from the trotters. This process is sticky and needs to be repeated several times to make the trotters completely clean. Then rinse with clean water until bright and shiny. The second process is to soak the pig trotters in warm water at 60 ℃ for 40 minutes, and continuously scoop out the floating oil foam from the pot to remove the hidden odor on the trotters until there are cracks on the surface of the trotters. Then remove the trotters, dry the oil stains with a raw white cloth, and cool them in the air for 20 minutes. The third process is frying. Coat the pig trotters with a layer of honey, heat them with fresh peanut oil to 100 ℃, put them in the pot for about 1 minute, and then remove them. Then, clean the oil stains on the pig trotters with a white cloth and soak them in warm water to remove the smell of the oil stains. The fourth process is stewing. Put various medicinal ingredients wrapped in raw white cloth, chili peppers, ginger and other seasonings, as well as sauce colored sauce in the pot. Put the pig trotters in, cover the pot tightly, and slowly stew over high heat. Young pig trotters can be stewed for about an hour, and old pig trotters can be stewed for about 3 hours. After removing them, wipe off the water stains on the pig trotters. At this time, the pig trotters will be sauce red and shiny