Main Ingredients:
Pig trotters: appropriate amount; Wood ear mushrooms: appropriate amount.
Auxiliary Ingredients:
Dried rose petals: appropriate amount; Dried lemon slices: appropriate amount; Star anise: appropriate amount; Cinnamon: appropriate amount; Fennel: appropriate amount; Ginger: appropriate amount; Garlic: appropriate amount.
Taste: Salty and fresh; Cooking method: Stewed; Time required: One hour; Difficulty: Ordinary.
Detailed Steps for Cooking Rose Pig Trotters
Wash the pig trotters and put them in a pot with water. Boil for 8 minutes with the lid open to release some of the odor. Remove and rinse with cold water, removing any fine hairs. Cut into large pieces.
Dried rose petals.
Washed wood ear mushrooms.
Put the dried rose petals, dried lemon slices, star anise, cinnamon, and fennel in a cheesecloth bag and tie the bag. Put the pig trotters in the pressure cooker, add dark soy sauce, wine, rock sugar, a little white vinegar, and a little water (no need to add salt because it has already been marinated), and mix well.
Set the pressure cooker to the pig trotter setting, which takes about 40 minutes.
Open the pressure cooker. At this point, the pig trotters are almost cooked. To make them more flavorful and reduce the liquid, pour the ingredients and broth from the pressure cooker into a clay pot and add the previously washed wood ear mushrooms.
Bring to a boil over high heat, then simmer over low heat. At this point, you can prepare some vegetables and turn up the heat to reduce the liquid when the other dishes are almost done.
Plate the dish. After air-drying, the pig trotters are not greasy and the skin is particularly chewy. They emit the fragrance of roses. The lemon slices can remove many of the impurities from the pig trotters.
