我家猪脚从不红烧，加一碗花生米，不加油不加水，一次4斤不够吃！

Quick Overview

The video demonstrates a recipe for tender and flavorful braised pig trotters cooked in a rice cooker without adding extra oil or water, utilizing ingredients like peanuts, onion, and beer to achieve a rich, non-greasy result.

Key Points: Three pig trotters are blanched first with ginger and scallions, then simmered briefly to remove blood and impurities. The blanched pig trotters are seasoned with 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 liang (approx. 100g) of yellow soybean paste, 2 liang of cooking wine, and rock sugar. The dish is cooked in a rice cooker with pre-soaked peanuts, sliced onion, tomato, ginger slices, garlic cloves, star anise, bay leaves, and dried chilies. A can of beer is poured over the ingredients until it almost covers the pig trotters, leveraging the liquid from the tomato and onion to reduce the need for extra water. The mixture is cooked using the rice cooker's 'Stew/Soup' function for 1.5 hours (90 minutes) until the pig trotters are extremely tender and flavorful. The final dish is garnished with chopped scallions, resulting in a rich color without needing to caramelize sugar, and it is noted that the dish is not greasy. The peanuts absorb the sauce completely, adding significant flavor to the final product.

Context: This video is a cooking tutorial demonstrating a specific method for preparing braised pig trotters (Zhu Jiao) using a modern electric rice cooker instead of traditional stovetop braising. The host, Xiaoli, aims to create a deeply flavorful and tender dish while simplifying the process and avoiding excessive oil.

Detailed Analysis

The tutorial begins by preparing three pig trotters: they are cut and then blanched in water with ginger slices and scallion pieces. After boiling briefly to remove scum and blood odors, they are removed and drained. Next, the blanched trotters are seasoned in a bowl with 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 liang of yellow soybean paste, 2 liang of cooking wine, and rock sugar, then mixed thoroughly for 20 minutes to marinate. Separately, a small bowl of peanuts is soaked and cleaned. The rice cooker pot is layered with chopped red onion and sliced tomato, followed by aromatics: ginger slices, half a head of garlic, star anise, bay leaves, dried chilies, and rock sugar. The marinated pig trotters and the soaked peanuts are added on top. A can of beer is poured in, just enough to nearly cover the trotters, relying on the liquid released by the tomatoes and onions to supplement the broth. The lid is closed, and the rice cooker's 'Stew/Soup' function is set to cook for 1.5 hours (90 minutes). Once done, the cook presses the 'Keep Warm' button. The final result showcases deeply colored, extremely tender pig trotters and peanuts saturated with flavor. The host notes that the color is rich without needing to caramelize sugar, and because no extra oil was added, the dish is not greasy. The dish is finished with a sprinkle of chopped scallions.