Main Ingredients:
Pig Trotter: Appropriate amount.
Auxiliary Ingredients:
Ginger: Appropriate amount; Scallion: Appropriate amount; Dried Chili: Appropriate amount; Bay Leaf: Appropriate amount; Star Anise: Appropriate amount; Cinnamon: Appropriate amount; Sichuan Peppercorn: Appropriate amount.
Seasonings:
Mandarin Orange Oil: Appropriate amount; Cooking Wine: Appropriate amount; Meijia Soy Sauce: Appropriate amount; Salt: Appropriate amount; Pixian Douban: Appropriate amount.
Taste: Mildly Spicy; Cooking Method: Stew; Time: Several Hours; Difficulty: Moderate.
Detailed Steps for Cooking Spicy Pig Trotter Hot Pot
Ingredients Picture
Boil water and add half of the smashed ginger. Blanch the pig trotter and rinse with clean water.
Stir-fry the Pixian Douban over low heat until fragrant, then add the Mandarin Orange Oil and continue to stir-fry. (If there is no Mandarin Orange Oil, use white sugar instead.)
Pour in the pig trotter and stir-fry until evenly coated with the sauce.
Add the bay leaf, star anise, cinnamon, Sichuan peppercorn, dried chili, and scallion and ginger. Stir-fry until fragrant.
Add cooking wine and Meijia soy sauce. Stir-fry evenly and add enough water to cover the pig trotter. Bring to a boil.
Transfer to a clay pot, add a little salt, and simmer over low heat for an hour. (If you like it soft, simmer for a longer time. Pay attention to the amount of water and salt, don’t make it too salty.)
Remove the lid and cook over high heat to reduce the sauce.
