Porktails is “not-eattable” in European or USA traditional knowledges,just because they do not know how to cook it well…“Braised pigtails with peanuts” is a traditional and flavorful Chinese dish that combines the rich, gelatinous texture of pigtails with the nutty and creamy texture of peanuts. Here’s a step-by-step guide to cooking this delicious meal:

Ingredients:

• Pigtails: 1 kg (cleaned and cut into smaller pieces)
• Peanuts: 1 cup (soaked in water for at least 2 hours or overnight)
• Ginger: 1-inch piece, sliced
• Garlic: 3-4 cloves, minced
• Scallions: 2-3, cut into 2-inch pieces
• Star Anise: 1-2 pieces
• Cinnamon Stick: 1 small piece
• Bay Leaves: 2-3
• Soy Sauce: 3-4 tablespoons
• Dark Soy Sauce: 1-2 tablespoons (for color)
• Shaoxing Wine (Chinese Cooking Wine): 2-3 tablespoons
• Rock Sugar or Brown Sugar: 1-2 tablespoons
• Water or Chicken Stock: 4-5 cups
• Salt: to taste
• White Pepper: to taste
• Oil: for frying

Instructions:

1. Prepare the Pigtails:

• Clean and Cut: Wash the pigtails thoroughly. If they are not already cut, cut them into smaller, manageable pieces.
• Blanch: Bring a large pot of water to a boil. Add the pigtails and blanch for 3-4 minutes to remove impurities and any unpleasant odors. Drain and rinse under cold water.

2. Fry the Pigtails:

• Heat Oil: In a wok or deep pan, heat enough oil to shallow-fry the pigtails.
• Fry: Fry the pigtails until they are golden brown. This step helps to enhance the flavor and texture. Remove and drain on paper towels.

3. Braise the Pigtails:

• Heat Wok: In the same wok, leave about 2-3 tablespoons of oil. Add the sliced ginger, minced garlic, and scallions. Sauté until fragrant.
• Add Aromatics: Add the star anise, cinnamon stick, and bay leaves. Stir-fry for another 30 seconds to release their flavors.
• Add Liquids and Seasonings: Pour in the soy sauce, dark soy sauce, Shaoxing wine, and rock sugar or brown sugar. Stir to combine.
• Add Water/Stock: Add the water or chicken stock. Bring the mixture to a boil.
• Add Pigtails and Peanuts: Add the fried pigtails and soaked peanuts to the wok. Stir to ensure everything is well-coated with the braising liquid.
• Simmer: Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the pigtails are very tender and the peanuts are soft. Check occasionally and add more water if needed to keep the ingredients submerged.
• Season: Taste and adjust the seasoning with salt and white pepper as needed.

4. Serve:

• Garnish: Garnish with chopped scallions or cilantro if desired.
• Serve Hot: Serve the braised pigtails with peanuts hot, along with steamed rice or as a side dish.

Tips:

• Soaking Peanuts: Soaking the peanuts helps them cook more evenly and become soft.
• Blanching: Blanching the pigtails before frying helps to remove any impurities and improve the overall flavor.
• Slow Cooking: Braising the pigtails for a longer time ensures that they become tender and absorb the flavors of the braising liquid.
• Adjusting Liquid: If you prefer a thicker sauce, you can reduce the liquid by simmering uncovered for the last 15-20 minutes of cooking.

Enjoy your delicious braised pigtails with peanuts! This dish is perfect for a comforting and flavorful meal, especially during colder weather.

Note: we’re recruiting more wholesale distributors for sharing more traditional Chinese delicacies(frozen foods) with more worldwide people,welcome to contact us to apply.