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Shanghai — Jiangnan red-braise tradition Techniques

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Shanghai — Jiangnan red-braise tradition
Shanghainese Red-Braised Trotters (Hong Shao Zhu Ti / 红烧猪蹄)
Shanghai — Jiangnan red-braise tradition
Shanghai's version of red-braised pork trotters — the collagen-rich trotter meat and skin are red-braised for 3+ hours until tremblingly soft and lacquered deep amber. The Shanghainese red braise is sweeter than Hunan or Sichuan versions, with more rock sugar and gentler spicing. The finished trotter should be able to be eaten entirely with chopsticks — no bone-picking required by the time it's properly cooked.
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