How to deal with pig trotters without fire

When there is no fire, methods such as low-temperature thawing, physical segmentation, or softening with acidic liquids can be used to treat pig trotters. Pig trotters are rich in collagen and minerals, and are suitable for processing through refrigeration thawing, knife breaking, or vinegar soaking softening to avoid nutrient loss.

Low temperature thawing is a safe and effective way to slowly thaw frozen pig trotters in the refrigerator compartment, which can maximize the preservation of meat elasticity and nutritional content. The thawed pig trotters can be directly used for cold dishes or making crystal dishes. The refrigeration environment inhibits bacterial growth and is suitable for processing pig trotters that require raw food. Please note that the thawing time should not exceed two days, and cooking should be done as soon as possible after thawing.

Physical segmentation requires sharp tools and techniques, and the pig hoof joint can be used as the segmentation point. Use the tip of the knife to locate the bone seam, and the knife can be easily separated along the articular cartilage. The segmented pig trotters are easier to marinate and taste, suitable for making drunken trotters or salt and pepper trotters. Attention should be paid to anti slip during operation. It is recommended to use kitchen specific anti slip pads and bone cutting knives to avoid knife injuries to hands.

Acidic liquid softening is commonly achieved by soaking in white vinegar or lemon juice. An acidic environment can decompose some connective tissue. Mix vinegar solution in a ratio of 1:5 and soak for 6-8 hours to soften the epidermis, making it easier for subsequent hair removal treatment. This method of processing pig trotters is suitable for making sour and spicy trotters or cold mixed tendons, but excessive soaking can cause the meat to become loose. It is recommended to control the soaking time.

It is recommended to pair the processed pig trotters with deodorizing seasonings such as ginger and cooking wine, which can be used to make cold mixed trotters or crystal frozen trotters. If long-term storage is required, it can be divided and vacuum packaged for freezing, and the storage time should not exceed three months. Special populations such as gout patients should control their consumption and avoid excessive purine intake. During the processing, attention should be paid to tool safety and food hygiene, and raw and cooked ingredients should be stored separately.