Spicy Pork Trotters Hot Pot Base Recipe
For a white, depth pork trotter hot pot base, we cut pork trotter into small slices to reduce the cooking time. It also helps collagen dissolve into the soup. The spices play more than a seasoning, it also covers and reduces the blood and bad taste of pork trotter. We fried all seasoning before adding water. Then simmer all ingredients for 1 hour to create a perfect mixture.
1 pig trotter
3 star anise
1 tablespoon Sichuan peppercorns
1 piece cinnamon
10 dried red pepper
6 bowls water
1 sweet potatos
4 rapeseed flowers
3 bean curd
5 dried black fungus
3 tablespoons oil
2 tablespoons Doubanjiang (broad bean paste)
1 teaspoon chili powder
1 teaspoon sesame oil
4 tablespoons cooking wine
2 tablespoons light soy sauce
2 teaspoons white pepper powder
1 teaspoon crystal sugar
1 teaspoon salt
1. Cut pork trotter into small slices, otherwise, you need to simmer for 2-3 hours.
2. Add more white pepper powder to cover the blood taste of pork trotter. It also adds more spicy and flavor taste.
3. Make sure fry board bean paste until red oil
Blanch pork trotter. Wash and cut into 5cm slice. Remove the stem of scallions, cut into slices. Wash and cut ginger. Set aside.
Wash star anise, Sichuan pepper, and cinnamon. Break star anise into small pieces.
Wash dried red pepper, cut into strips. Peel, slice sweet potatoes. Set aside.
Soak bean curd and dried fungus until soft. Cut bean curd into 3cm strips. Cut black fungus into small pieces.
Remove roots of rapeseed flowers, cut into strips. Slice the sausage. Set aside.
Add oil to the pot, stir-fry board bean paste (Doubanjiang) and chili powder, add all the ingredients (except pork trotters) and fry until fragrant. Then pour into sesame oil, cooking wine, light soy sauce, and white pepper powder. Add pork trotters to stir-fry.
Add water, crystal sugar and salt. Cover and simmer over low heat for 1 hour.
Spicy Pork Trotters Hot Pot Base is ready to serve. Bring to boil before enjoying the hot pot.