Chinese Food
A good beauty product: rotten peanut and pig's hoof
(179905 views)
Rotten peanut pig's hoof. Generally, we should choose the front hoof. The front hoof has more meat and less bone. It is straight. It is not only delicious, but also contains more tendons and more collagen. The southern milk used is red rotten milk. It is tofu milk fermented with red koji. It has a fat and wine flavor, and a little sweet taste. It is often used as seasoning for cooking dishes. The dishes made with it are delicious, salty, fragrant and delicious. The color is also very gorgeous. Finally, peanut is rich in vitamin E. breast enhancement is not under the pig's hoof. When making this dish, you must eat it with the skin. Red skin is a good tonic. Look at the rotten peanut pig's hoof. It's rich in the smell of bean curd. It's not greasy at all. The pig's hoof is soft and rotten. It's tempting to taste it immediately after eating it.
Cooking ingredients
Cooking Steps
Step1:Put the cleaned pig's hands into the pot. Pour some cold water into the pot. Add ginger, onion slices, cooking wine, and boil in high heat for two minute
Step2:Wash the scalded pig's feet with boiling water to further remove the froth
Step3:Put a proper amount of oil and a proper amount of crystal sugar in the washing pot. Stir slowly over low heat
Step4:Stir fry slowly until the caramel is full and thick
Step5:Put in the pig's feet that have just been blanched and stir fry them. Let each pig's feet be evenly coated with sugar and then pour them into the pot
Step6:Put anise, cinnamon, Xiangye, Zanthoxylum, fennel and other seasonings into the small steel ball
Step7:Put the steel ball with seasoning in the pot, and then add some ginger slices
Step8:Add cooking wine, soy sauce, fermented beancurd juice in turn, and then add some peanuts and water without material
Step9:Boil over high heat. Turn to low heat. Simmer slowly; simmer for 40 minutes to an hour until chopsticks are easily inserted into the meat
Step10:Cover it again. Pour some white wine around the cover. Simmer for three minutes
Step11:Uncover. Add salt, pepper and other seasonings
Step12:Stir evenly and put into the bowl. Sprinkle some shallots on the surface.
Cooking tips:1. Add scallion, ginger and cooking wine when the pig's hands are blanched. You can remove the fishy smell, boil the froth, and then rinse it thoroughly with boiling water; you can also soak the bleeding water first, but it will take a long time. It's better to cook it overnight; 2. Stir fry the sugar color with ice sugar. The color will be brighter after coloring. Add some water or oil and simmer slowly until the sugar is completely melted and thickened, and the color will turn to burnt yellow; 3. Stir fry after entering the pig. Let each time A pig's hand is evenly coated with sugar color, and then poured into the pot; 4. Put all the spices into the seasoning steel ball. The color of the dish is cleaner and will not paste the pot when stewed in the next step; 5. Add soy sauce for its freshness, not for coloring, so it does not need a lot; the key is to add rotten milk, so its unique flavor and color add a lot of color to the dish; 6. Burn it over high fire After that, stew in small heat. The cooking time can be easily inserted into the meat with chopsticks; 7. Pour some white wine along the pot cover. It can further remove the fishiness
