Chinese Food
Stewed pig hind legs with Haifeng ginseng
(152739 views)
Da Li Wan Shen is one of Haifeng's specialties. It's similar to lion's head and four Xi balls. The main materials are dried shrimps, dried squid, first-class streaky pork, ground fish meal and mushroom. After stewing, take a bite of the big ginseng. It's full of seafood. It's wonderful.
Cooking ingredients
Cooking Steps
Step1:Wash the mushroom in advance. Soak the hair. Do not pour out the water after soaking the hair.
Step2:The dried squid will soften in advance.
Step3:Remove the transparent cartilage in the middle. Slice.
Step4:Wash the hind legs with hot water.
Step5:Pour water into the pot. Add 3 pieces of ginger. Blanch the pig's hind legs. Remove and control the water.
Step6:Pour the oil into the pot. Don't use too much. Pour in the raw soy sauce. Fry the pig's hind legs until it is a little.
Step7:Stir fry the pig's hind legs a little. Wrap them with raw soy sauce.
Step8:Pour the pig hind legs, big pellet, dried squid, mushroom, and the water soaked in mushroom into the pressure cooker together.
Step9:Put in ginger slices. Rock sugar. Mix all the ingredients slightly.
Step10:Cook in a pressure cooker for 40 minutes.
Step11:I've smelled a strong fragrance since I didn't leave the pot.
Cooking tips:Raw smoke can be increased or decreased with your own taste. There are skills in making delicious dishes.
