Скачать с ютуб Easy Braised Pork Trotters | Pig Trotters Singapore 红烧 卤猪脚 : 简单 易做 в хорошем качестве

Easy Braised Pork Trotters | Pig Trotters Singapore 红烧 卤猪脚 : 简单 易做

Thank you for watching Food Feast Fan (FFF)! There is another version I made using pressure cooker. This time I use a pot cook on stove instead. The time needed will varies with the thickness of the skin/meat/etc. However, generally, it takes an hour at least. If you prefer the skin with a little chew, you will need to check by 50 minutes by poking the skin, if it gives you a little resistence, it is ready. If you prefer softer skin, it may take up to an hour half so you should check it by around an hour 15 minutes – the chopstick should poke in the skin with little to almost no resistence. If you wan a fall off the bones texture, then it might take up to 2 hours – at an hour half, you will need to pick one piece up and the meat should look like it is falling off. Take note that it doesn’t taste too good if the meat is too soft. For the spices, you may opt to use more star anise or cloves depending on your own preference, I prefer not to overpower the braise meat with strong spices so I usually use less cloves and star anise. Bay leaves and cinnamon are usually the more accepted fragrance by most people so I usually not too worried about the size of the leaves or the size of cinnamon bark. 谢谢观看食宴客 FFF！ 上回我做的视频是用高压锅， 这回就用汤锅用火煮。 所需的时间会因肉的厚度而受影响。大概是一小时左右。 如果喜欢皮有点嚼劲， 在50分钟时，用筷子插入皮，如果有一点阻力， 那么就可以了。 如果喜欢皮较软的，一小时15分钟， 筷子应该是可以容易插入的。如果喜欢肉软软容易脱骨的， 就可能要2小时， 大概一小时半是就要开始查看 – 如果拿起一块肉，它的感觉象要脱骨就是好了。 要注意， 太软的肉不好哟！ 香料我都是用较保守的， 因为我并不喜欢香料味盖过肉的香味。八角和丁香味较重，我都是只用一粒， 味道就够了。 香叶和肉桂是大多人能接受的， 所以我不太担心太大片。