Chinese Food
Kwai Fu, a series of high pressure cookers, and red pork wings.
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Since I left Suzhou, I always miss the taste of wansanhoof, which is rotten, waxy, sweet and fragrant. Wansanhoof is Shen Wansan's braised hoof. People in Jiangsu, Zhejiang and Shanghai like this dish very much. It is often found on the banquet. It used to be a lot of trouble. It took hours to simmer on a small fire. It failed by accident. I just bought an electric pressure cooker. I decided to try it with my hoof and arm. I didn't expect to succeed once.
Cooking ingredients
Cooking Steps
Step1:Wash the pig's hoof and arm. This step I put in the pot to dry fry. Press with a shovel. Press the blood and water clean. The purpose is equivalent to blanching, removing blood, removing fishy smell. There is also an important role. It is to remove hairy roots. The skin is a little yello
Step2:Put some vegetable oil in the pot. I use olive oil. Grab a handful of ice sugar and melt it into syrup with a small fire. Sugar according to your taste. I don't eat this amount as sweet as wansanhoof. My husband is not from Jiangsu. He likes salt. This amount will taste moderate salt and sweet. Like to eat sweet can put more ice sugar. But not too much. In case of bad control of the fire will be bitter.
Step3:Prepare ginger, garlic slices, star anise, cinnamon and fragrant leaves, as shown in the picture.
Step4:After saccharification, put the hooves and arms into the pot. Turn it over and over again. Let the hooves and arms be covered with sugar evenly. Pour in all the spices just prepared. Add some old soy sauce, some raw soy sauce, stir fry for a while. Let the hooves and arms be colored evenly. Pour in a small amount of cooking wine and boiling water. Don't too much. Because the high-pressure pot won't evaporate a lot of water.
Step5:Next, let me set my beauty and strength to play a role. It is not the same as the electric pressure cooker I bought before. There is no function of stewing hooves on it. Then select the function of stewing beef brisket with the longest time. The function of selecting the longest time is right.55 minutes. Start pressing.
Step6:This is what it looks like when it's in a pressure cooker
Step7:It's like opening the lid in 55 minutes. Taste the taste. If you think it's sweet and salty, you need to adjust it. At this time, you can turn over the noodles and add some soy sauce or sugar. Then press it a little bit. Choose one that lasts about 25 minutes. This step is optional. According to personal taste. I don't have chicken essence. I don't use normal meat dishes.
Step8:Two dishes and one soup. Isn't it good?
Cooking tips:1. In the first step, you can use dry stir or water blanching. I use dry stir, because you can remove the small hair root by the way. But be careful not to stir. 2. The amount of icing sugar I put is a handful of girls' hands. You can add more if you like it. It is recommended to stir fry the sugar color in a non stick pot. Wrap the whole hoof and arm in a small fire with even sugar color. 3. Display function of each pressure cooker. Select the one with the longest time. About one hour. 4. I like the meat that is compact and tender. I can wipe my hooves and arms one day in advance and marinate them. Before dry frying, I'm afraid of salty, I'll wash them with water to remove some salty taste. Very simple. An hour. A big dish out of the pot. It's a good dish for the banquet. There are skills in making delicious dishes.
