Chinese Food
Braised pig's feet
(158848 views)
I want to eat meat when it's cold. I went to the market with my mother. Wow. I really want to buy everything. It's not just green vegetables. It's also colorful and pleasant fruits. Unknowingly, I went to the poultry area. I saw the pig's hooves piled high on the case from a long distance. After thinking about it, I didn't eat it for a month. So I bought three. It's going up with the tide. The three of them cost more than 80 yuan. It's twice as much as the first two months. But at the thought of it, I ate it right away.
Cooking ingredients
Cooking Steps
Step1:Pig's hoof is chopped into small pieces. It is cleaned. The seasoning is ready. The dosage can be adjusted according to the taste. The basic ingredients are: Bingtang, scallion, ginger, star anise, dried red pepper, salt, soy sauce, red rot milk; red rot milk is the sauce tofu juice that is often eaten in the north. Among them, red koji is used to stew meat with beautiful color and fragranc
Step2:Boil the pig's hoof in a warm water pot. Remove it from the boiling water with a leaky spoon to avoid the floating foam on the surface of the pig's hoof
Step3:When blanching, cut the scallion into sections, ginger slices and set aside
Step4:Heat the high-pressure pot over high heat. Pour in a little vegetable oil. Pour the lollipop into the oil. Heat it slowly. The lollipop will crack and melt a little bit. Stir it with a shovel continuously until the lollipop changes from the white melt to amber. This process is stir fried sugar color. It can make the pig's hoof hang on the color. And the soup will have a light caramel taste
Step5:Pour all the scallion, ginger and dried red pepper into the sugar solution. Stir continuously to give the fragrance
Step6:Pour in soy sauce, then water. If it's best to use hot water, add soy bean curd juice and salt into the soup. After boiling, pour in the pig's hooves which have been blanched
Step7:When the soup boils again, cover the pressure cooker, turn to medium heat, simmer for 20 minutes and turn off the heat
Step8:Open the lid of the pressure cooker after the pressure is relieved. There will be a lot of soup in the cooker. If you want to save time, you can take out the pig's hoof directly. If you want to taste more rich, you can collect the juice without the lid. Until the soup thickens, you can hang it on the surface of the pig's hoof to get out of the cooker.
Step9:Braised pig's feet. Hot, soft and glutinous. Cold, q-shaped bullet.
Cooking tips:1. How to remove the smell of pig's hooves? It's very simple to remove the fishy smell of pig's hooves. One is blanching water, which can remove most of the peculiar smell and blood water; the other is boiling soup again. If you are not in a hurry, you'd better heat it for about 20 minutes with open cover. Use the steam to remove part of the fishy smell, and then cover it to stew. 2. Is it OK to use ordinary pot? For office workers and those who want to eat pig's hooves quickly, using pressure cooker is the most convenient and time-saving way. If you don't have a pressure cooker and don't want to buy one, you can use a common electric rice cooker, stew pot, and a frying pan with a cover. It only takes a long time. It takes time and energy. 3. No soy bean curd soup. What other seasoning can be used instead? Most of the soy bean curd in the north is red. There is red koji powder in it, so the color is gorgeous. At the same time, because the tofu milk is fermented, it is also rich in amino acids and other nutrients. So the stewed pig's hoof will have a unique fragrance and taste; No
